Thursday, November 27, 2014

Slow Cooker Sourdough Savory French Toast Bites with Caviar




I love fancy hors d’oeuvres for the holidays. The thing about these is they are beautiful, delicious and very easy to make. I had a sit-down dinner for my daughter's 16th birthday and she requested that we pass these before dinner. They were a hit. I hope you enjoy them as well.  

Slow Cooker Sourdough Savory French Toast Bites with Caviar 
by Tracy
Adapted from Savory French Toast in Martha Stewart's Hors d’Oeuvres Handbook
Makes 24 hors d’oeuvres

Equipment:
Hamilton Beach Set and Forget  6 Quart Programmable Slow Cooker 
Parchment paper
Clean kitchen towel 
1.5 inch round cutter

1 Tablespoon butter
2 Tablespoons flour
¼ teaspoon baking powder
1 ½ teaspoons kosher salt
3 large eggs
1 1/3 cups whole milk
4 ounces Parmesan cheese, grated
16 ounce round loaf sourdough bread
½ red bell pepper, diced
¼ cup plain Greek yogurt or sour cream
3 Tablespoons black caviar
2 Tablespoons chives, minced

Butter the bottom and sides of  the slow cooker. Line the cooker with a large piece of parchment paper and butter the paper. Cut the excess, you do not want parchment hanging out of the slow cooker.  

In a bowl, mix together the flour, baking powder and salt. In another bowl, whisk the eggs and milk. Add the flour mixture to the egg mixture and whisk until incorporated. Stir in the cheese. Slice the ends off of the sourdough and save for another use. Slice the rest of the loaf into four even thick slices. Dip the slices into the batter and place into the bottom of the crock lined with parchment paper. They should fit snugly together and you may have to push them in. There should not be any space left.  

Stir the red pepper into the remaining batter and pour evenly over the bread slices. Place the clean kitchen towel over the top of the crock and place the lid on. Cook on high for 1 hour and 30 minutes. Let cool in the crock for about 10 minutes and gently lift out the French Toast using the parchment paper. Let cool to room temperature.  With a 1.5 inch round cutter cut out 24 circles. Top each bite with a teaspoon of  yogurt and ½ teaspoon caviar. Sprinkle with chives. Serve.  

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