Siberian bruschetta "crusts" with three types of caviar

Step 1

Slice the bread carefully and fry on both sides in melted butter.

Step 2

Whisk the fresh unsalted goat's cheese until fluffy and spread on the bread from the pastry bag or simply spread with a knife.

Step 3

Mix the caviar (gently!) with very finely chopped chives and spread on top.

Step 4

You can use thin circles of radishes and hay from roasted leeks for decoration, but it's tricky and not necessary.

You can use unleavened white bread, like ciabatta, or custardy rye or borodinsky bread. The fillings are very different. It's not difficult to make crusts, the main thing is to choose a more interesting caviar, different and not too salty.