Canape Sangroniz

Course : French
Serves: 12
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1 1/4 ounces Roquefort cheese
1 tablespoon butter
1 teaspoon sour cream
3 slices white bread
6 tablespoons beluga caviar
2 tablespoons lemon juice

Preparation / Directions:

In mixing bowl, blend together Roquefort cheese, butter, and sour cream. Toast bread. Spread toast with Roquefort cheese mixture. Top each canapé with 2 tablespoons caviar. Add a few drops of lemon juice. Cut each canapé into 4 equal strips. Makes 12 canapés. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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