1 tablespoon of butter, melted
6 slices white bread
1/2 red bell pepper
2 tablespoons crème fraîche
2 ounces Osetra Caviar
12 chervil leaves

Preheat the oven to 350°. Brush a baking sheet with some of the butter. Lightly brush one side of each of the bread slices with the remaining butter. Cut each slice of bread into quarters and set them on the baking sheet, buttered side up. Toast the points for eight to ten minutes, or until pale golden and crisp. Let the points cool.

Flatten the red pepper on a cutting board. Cut into slivers for garnish.

To assemble, spoon 1/2 teaspoon crème fraîche onto each toast then 3/4 teaspoon of caviar onto the crème fraîche. Garnish each with pepper slices and a chervil leaf and serve. 6 Servings.