Creamy, tangy and full of character, this toast combines ricotta, roasted red pepper pesto, capers and crispy onions. A few touches of caviar add an elegant finish, perfect for appetizers or brunch.

Ingredients

For this recipe, you will need:

• 2 slices of Mie et Cie Le Levain bread
• ½ cup (125 ml) salted ricotta
• 3 tbsp (45 ml) roasted red pepper pesto
• 2 tsp (10 ml) capers, drained
• 2 tbsp (30 ml) crispy fried onions
• 2 tsp (10 ml) caviar or fish roe

Make sure you have all the ingredients on hand before you begin preparing the recipe.

Directions

1. Lightly toast the Mie et Cie bread slices.
2. Using a knife or spoon, spread alternating portions of ricotta and roasted pepper pesto over the toast.
3. Sprinkle with capers and fried onions.
4. Finish with small spoonfuls of caviar and serve immediately.

Chef's Tips

For cocktail-sized bites, cut each slice of bread into quarters before adding the toppings. Add the caviar at the last moment to preserve its texture.