Introduction

This elegant appetizer pairs crispy basil chips with a delicate touch of crème fraîche and luxurious caviar. It’s a simple yet impressive dish perfect for special occasions or when you want to treat yourself to a gourmet bite.

The image shows two green crisp leaves placed on a white square plate, each leaf topped with a small dollop of white creamy sauce. On top of the sauce, there are small dark brownish-black caviar beads piled up, adding a shiny texture. Each pile of caviar is garnished with a fresh small green leaf, adding a touch of color and freshness. A white spoon with a pearly shimmer holds more caviar in the background, partially on the plate. The plate sits on a white marbled surface, next to a round golden container filled with additional dark caviar beads. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Large basil leaves with some stem plus extra tiny basil leaves for topping
Olive oil (for frying)
Caviar of choice (such as Imperia Caviar, Kaluga)
Crème fraîche

Instructions

Step 1: Preheat the olive oil. You’ll know it’s ready when you dip the back of a spoon into the oil and it bubbles gently.
Step 2: Carefully flatten the basil leaves as much as possible. Add them to the hot oil and fry until they become translucent, making sure they don’t brown. Lower the heat if needed to avoid burning.
Step 3: Remove the fried basil chips from the oil and place them on paper towels to drain.
Step 4: Top each basil chip with a small dollop of crème fraîche, a spoonful of caviar, and finish with a tiny basil leaf for garnish.

Tips & Variations

Use fresh, large basil leaves to get the best texture and flavor for frying.
Keep the oil temperature moderate to prevent the basil from browning and turning bitter.
Experiment with different types of caviar or substitute with finely chopped smoked salmon for a budget-friendly option.

Storage

Because these basil chips are best enjoyed fresh for their crisp texture, it’s recommended to serve immediately after frying and assembling. If needed, store the basil leaves and other ingredients separately in the refrigerator. Reheat the oil and fry fresh basil leaves for best results rather than storing the chips.

How to Serve

Two appetizers are placed on a white rectangular dish, each made of a large green leaf as the base with a small dollop of white cream in the center. On top of the cream, there is a heap of dark brown caviar, and each is garnished with a small fresh green leaf. To the side, part of a golden bowl filled with more dark brown caviar is visible, along with a mother-of-pearl knife resting on the dish in the background. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil leaves instead of fresh?

It’s best to use fresh basil leaves as dried ones won’t fry properly and will likely burn quickly, resulting in an unpleasant taste.

What can I substitute for crème fraîche?

You can substitute crème fraîche with sour cream or a mild Greek yogurt to add a creamy tang that complements the caviar and basil.