Kate's Global Kitchen: Caviar & Chive Nachos Recipe

Caviar & Chive Nachos

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.

Ingredients

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.

from:
Macho Nachos
50 Toppings, Salsas, and Spreads for Irresistible Snacks and Light Meals
by Kate Heyhoe
Clarkson Potter / Publishers
Recipe reprinted by permission.

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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