recipes & tips

Fine caviar is an indulgence to treat with respect. That means a bed of crushed ice to keep it chilled, a mother-of-pearl spoon for serving and thin toasts that do not overwhelm the caviar’s delicate flavor.

For perfect Melba toast, take white bread, toast it until lightly browned, remove the crusts, and with a serrated knife, cut through each slice horizontally.

Then cut each slice into triangles, place on a cookie sheet, white side up, and broil until lightly browned. Don’t take your eyes off the toasts for a second or they’ll burn!