| Description | Impress your guests with this easy to make yet delicious and exotic appetizer!
Serves 6
|  | | Method | Lightly butter the pastry shells and fill with caviar. Make a hollow in the center of each and place an oyster inside. Sprinkle oyster with pepper and a bit of lemon juice.
Serve immediately with chilled champagne and the French bread with butter on the side.
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| | Ingredients | | 2 teaspoons butter (unsalted).6 pastry shells.About 10-12 ounces of beluga caviar.6 raw oysters, shucked.Freshly ground pepper to taste.Freshly squeezed lemon to taste.French bread, sliced thinly (and toasted lightly if you prefer). |
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