Cheese Crisps with Creme Fraiche and Caviar

• 1 cup whipping cream
• 2 tablespoons buttermilk
• 8 ounces parmigiano-reggiano cheese, finely shredded
• 3 ounces black caviar (I like to use two kinds for color contrast)

1. For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degrees F to 100 degrees F).
2. Pour into a clean jar.
3. Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened.
4. Do not stir.
5. Store, covered, in the refrigerator up to 1 week.
6. Or you can skip the previous step entirely and buy creme fraiche at your grocer.
7. Place a mounded tablespoon of cheese on a nonstick cookie sheet; pat into a 2-inch circle.
8. Repeat with remaining cheese, allowing 2 inches between circles.
9. Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly.
10. Cool on cookie sheet about 1 minute.
11. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.
12. To serve, invert cheese crisps onto serving platter and top each with a rounded teaspoon of creme fraiche and a rounded 1/4 teaspoon caviar.
13. Serve immediately.
14. Makes about 24.

whipping cream, buttermilk, cheese, black caviar

Taken from www.food.com/recipe/cheese-crisps-with-creme-fraiche-and-caviar-32487 (may not work)