In the interest of producing a delectable appetizer I present yet another savory shortbread recipe, laced with Provolone cheese and chives, to be lavished with Crème Fraîche which is then surmounted by a small dollop of caviar. I am not talking Beluga or anything quite that extravagant, just some good lumpfish or paddlefish will do. If you have an Asian market nearby you can always seek out some delicious flying fish caviar that has been laced with wasabi as well.
If you are not a fan of caviar (it took me years to appreciate it) you can always top these delightfully savory shortbreads with smoked salmon. Either way, they will add a little more sparkle to your holiday table. But most importantly, don't forget the Champagne!
Chive & Provolone Shortbread
(with Crème Fraîche and Caviar)
8 oz Cultured Butter
1 tsp Fleur de Sel or Kosher Salt
1 TB Chives, freshly minced
4 oz Provolone, shredded fine
12 oz AP Flour
Caviar or Smoked Salmon
Cream Cultured Butter and Salt together until the butter is light and fluffy.