With a round cookie cutter, make two “pies” per slice of bread.
Brush each “pie” with olive oil on each side. I did not have access to an oven, so I toasted the pies on a griddle for about 2 minutes per side. Chop the eggs and combine with the mayo, herbs and salt, to make a nice egg salad.
To Assemble: Layer egg salad, frost with crème fraiche and finish with concentric circles of three colors of caviar. Your palette is small, but with a little time, your finished product is not only beautiful but delicious.
Yield: 12 mini pies
6 slices white sandwich bread
Desert Miracle Olive Oil
4 large eggs hard-boiled
¼ cup Best Foods Mayonnaise
¼ cup Bellwether Farms Crème Fraîche
1 ounce Golden Whitefish Caviar
1 ounce Salmon Ikura Caviar
1 ounce Paddlefish Caviar