Makes 16 nachos (half of a 12x18-inch tray)
Add a touch of class to your next party with these elegant caviar nachos. They're quite upscale, but take less than 5 minutes to prepare. Pass them as a cocktail hors d'oeuvre, with martinis or champagne.
A note on ingredients: Torengos are delicate, evenly shaped, concave chips, in perfect triangles. They come stacked in plastic canisters, sold in the supermarket snack food aisle. I prefer them for this recipe because they hold toppings neatly. They're lighter, more refined, and less salty than regular chips--just perfect for caviar and lox and other fancy ingredients.
Another note on ingredients: Tubs of soft, flavored cream cheese are sold next to regular cream cheese. This recipe uses a naturally flavored chive and onion variety. Caviar doesn't have to be beluga for this nacho, unless you prefer it. I've found that American Paddlefish is a good choice, but even everyday supermarket caviar works fine. Metal gives caviar an off-taste due to a chemical reaction. For best results, mix the caviar with the lemon juice in a glass bowl with a nonmetal utensil, such as a wooden or ceramic spoon. Have all ingredients ready and chopped before assembling the nachos, so the chips don't get soggy.
Watch your cooking time: These delicate chips and toppings need only 2 or 3 minutes in a 475 degrees F. degree oven. I don't recommend broiling them.
1 ounce caviar
1/2 teaspoon fresh lemon juice
16 Torengos chips (about 1.5 ounces)
2.5 ounces (about 1 cup) shredded 4- or 6-cheese Italian Blend
2 ounces soft cream cheese with natural chive & onion flavors
Garnish: 2 tablespoons chopped fresh chives (optional)
1. Set an oven rack in the second from top position, about 7 inches from the top of the oven. Heat the oven to 475 degrees F. Set aside a nonstick baking sheet, or line a baking sheet with parchment paper or nonstick foil.
2. Gently mix the caviar with the lemon juice in a small nonmetal bowl.
3. Arrange the chips on the baking sheet. Sprinkle the shredded Italian cheese evenly on top of the chips. Using your fingers, two teaspoons, or a pastry bag for piping, place a small knob of cream cheese on top of each chip.
4. Bake 2 to 3 minutes, just until the Italian cheese melts and bubbles.
5. Transfer the nachos to a serving platter. Spoon a small pile of lemony caviar on top of each chip. Garnish with fresh chives and serve.
50 Toppings, Salsas, and Spreads for Irresistible Snacks and Light Meals
by Kate Heyhoe
Recipe reprinted by permission.
Kate's Global Kitchen for December 2003:
12/05/03 Kate's Culinary Gift Guide, Part 1:
Cutting Up, Cooking, and Looking Good
12/12/03 Kate's Culinary Gift Guide, Part 2:
Wake Up, Eat Up, and Save the Leftovers!
12/19/03 Kate's Culinary Gift Guide, Part 3:
Cook's Gadgets, Wine Tools, and "Harvesting the Dream"
12/26/03 Caviar Nachos, New Year Nibbles, and Trivial Tidbits
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created 2003 and modified November 2006.
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,