How to make
Cut the baguette a little diagonally into thin slices. Arrange in a pan on baking paper, sprinkle with olive oil and rub with garlic. Bake in the oven until nicely browned. If necessary, turn.
The caviar we are going to blend must be well preserved and ripe. Store it in the refrigerator with a lot of salt until it ripens - the grains should turn orange. If it is very salty, the salt can be washed off a bit.
In a suitable container, start mixing the caviar with a mixer - with the stirrers. Start pouring inside a thin stream of oil and mix and add as much oil as it absorbs. In the end, add the onion, finely chopped, not with a blender, so that it does not become watery, but finely chopped by hand.
Add the cooked semolina /boil it from the day before so that it is well cooled/. I add semolina to the caviar so that it is not so greasy. Everything is mixed with the help of the mixer. Season with lemon juice.
Prepare the party meatballs by mixing the minced meat with the breadcrumbs, onion and spices. Leave for 30 minutes in the refrigerator.
Using a spoon, grab the meat mixture and form balls, placing one raisin in the middle. Fry in very hot oil and remove the balls on kitchen paper.
Spread the crostini thinly with the caviar prepared in this way and with the help of party sticks piece together the meatballs, cherry tomatoes, olives.
Serve with lemon slices and a drink of your choice! Delicious!
