Recipe - Caviar Stars

24 sl Cocktail Pumpernickel bread
3 One half ounce Red lumpfish or salmon roe
caviar (see note)
Sour cream
Fresh dill

Cut stars from bread with starshaped cookie cutter. You will get the best
results by pushing cookie cutter all the way through and lifting it from
the table with star shape still inside. Then push your finger through the
opposite side to remove the starshaped bread.

(The cutting can be done in advance and the bread stored in a tightly
wrapped plastic bag or foil package. But do not toast the stars until the
day of the party or they will have a stale flavor.)

Heat oven to 250 degrees. Spread start on a cookie sheet and cover with
the same size cookie sheet. Bake 1015 minutes until bread is crisp and dry
like Melba toast. Remove from oven and cool on a wire rack.

Right before the party, add about One half teaspoon of caviar to each star.
Leave sour cream refrigerated until the last minute and pipe it through a
pastry bag onto the caviar using a small tip. Add a sprig of fresh dill to
each.

Makes 24 servings.

NOTE: The salmon roe caviar is larger, more expensive and less salty than
the red lumpfish caviar. If you use it you will need to use larger bread
and a larger cookie cutter.

Adapted from Martha Stewart's video "Martha Stewart's Secrets for
Entertaining: A Formal Dinner Party".

FROM SOME NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.