Lobster And Caviar On Toast Points Recipes

HOW TO MAKE PERFECT TOAST POINTS

Steps:

• Pre-heat oven to 400°F/200ºC.
• Melt the butter in the microwave or in a small pan on the hob.
• Use a serrated knife and a sawing action to cut the crusts from the slices of bread. (see note 3)
• Lightly brush 1 side of bread with butter mixture. Sprinkle with pepper
• Cut each slice of bread into 4 triangles.
• Place the bread, buttered sides up, onto a baking sheet.
• Bake 6-8 minutes or until golden and toasted.
• Allow to cool on a rack for at least 30 minutes.

CLASSIC TOAST POINTS

Steps:

• Gather the ingredients.
• Heat the broiler (500 F or High) and position the top rack about 6 inches from the heat source.
• Using a serrated knife, cut off the crusts from each slice of bread. Discard the crusts or save them to make breadcrumbs .
• Slice each piece into 2 triangles. Alternatively, you may cut the toasts into 2 rectangles or leave them as large squares.
• Arrange the bread on a large baking sheet.
• Brush the top of each piece of bread with the melted butter, then sprinkle the slices lightly with salt and freshly ground black pepper.
• Broil for about 1 1/2 minutes on the buttered side, or until golden brown. Flip and brown the other side for about 1 1/2 minutes.
• Serve immediately or store in an airtight container for up to 24 hours.
• Enjoy.

BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS

Steps:

• In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
• Preheat a grill.
• Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
• Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
• Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

CREAM OF THE CROP VEGETABLE FRICASSEE WITH FRIED TOAST POINTS

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions, mushrooms, celery and garlic and saute until tender. Add the flour and form a roux, stirring to incorporate the butter and flour.
• Slowly add the vegetable stock and stir until smooth. Continue to cook until the sauce coats the back of a spoon. If the sauce looks too thick you can add more stock or water to thin it down.
• Add all the blanched vegetables to the sauce along with the fresh herbs. Cook for 5 minutes, gently stirring, over medium heat. Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes. Season with salt and pepper. While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking. Slice the bread into triangles and shallow-fry on both sides until golden brown. Remove from the oil, drain on paper towels and set aside. To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points.
• Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do. Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process. Drain and set aside until ready to use.

LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER

Steps:

• If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
• Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
• Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
• Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
• Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
• Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.

TOAST POINTS

Steps:

• Preheat the oven to 375°F. Slice crusts off bread, and cut each slice into quarters to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.