This is an elaboration on the way I was once served caviar by English-born, Paris-based restaurateur/wine merchant Mark Williamson and his wife, Dominique, in the apartment they then occupied on the lie St-Louis. They simply heaped the caviar on slabs of toasted Poilâne bread spread lightly with crème fraîche. I loved the combination of the rustic and the sophisticated—and took it a short step further.
Toast bread lightly, preferably on a wood-fired grill.
In a small bowl, mash ricotta with chives, a bit of lemon juice, and black pepper to taste if desired. Spread mixture on one side of the toast, then cut toast into three or four pieces.
Divide caviar evenly among toast pieces, spreading on very lightly so as not to crush the eggs.
© 1992 Colman Andrews. All rights reserved.