Cucumber Caviar Crostini
8 Slices Martin’s 100% Whole Wheat Potato Bread, crusts removed
1 Cucumber, thinly sliced lengthwise into 1-inch strips
1/4 Cup Red/Orange Caviar Or Roe (such as trout or salmon)
1/2 Cup Soft Spreadable Goat Cheese
Fresh Lemon Juice
Salt and Black Pepper, to taste
Preheat oven to 350 degrees F. Arrange bread slices (crusts removed) on a baking sheet and bake until lightly toasted and golden.
Top crostini with a small spoonful of goat cheese. Carefully arrange a cucumber strip onto crostini, folding it over in a back and forth manner, adding a small amount of goat cheese after each layer to help secure it. The cucumber strip should get gradually narrower toward the top, so that it resembles the shape of a Christmas tree.
Tip: Use a potato peeler or mandoline to cut the cucumber into thin, even strips.
Carefully arrange caviar or roe onto crostini at various layers, pressing into the goat cheese to secure.
Sprinkle crostini with fresh lemon juice and season with salt and pepper, to taste. Serve.