Diamond Inlay Appetizer (Printable Version)

Creamy cheese ring with a luxurious caviar or tapenade center for sophisticated gatherings.

# What You Need:

→ Cream Cheese Layer

01 - 7 oz cream cheese, softened
02 - 1 tbsp sour cream
03 - 1 tsp lemon juice
04 - Pinch of salt

→ Center Diamond

05 - 1.5 oz black caviar (luxury option)
06 - OR 1.5 oz black olive tapenade (vegetarian option)

→ Garnish & Serving

07 - 1 tbsp finely chopped chives or dill
08 - Crackers, blinis, or toasted baguette slices

# Steps:

01 - In a mixing bowl, combine cream cheese, sour cream, lemon juice, and salt; blend until smooth and fluffy.
02 - Place an 3-inch diameter ring mold or cookie cutter on the serving platter.
03 - Using a spoon or piping bag, create a thick, even ring of the cream cheese mixture around the inside edge of the mold, leaving the center empty.
04 - Spoon black caviar or tapenade into the center, smoothing to form a diamond shape.
05 - Gently lift the ring mold to reveal a clean, defined inlay shape.
06 - Sprinkle chopped chives or dill atop the ring and serve immediately with crackers, blinis, or toasted baguette slices.

# Expert Advice:

01 -
  • It tastes far more luxurious than the effort required—your guests will assume you spent far longer than you actually did.
  • You can prep everything except assembly hours ahead, which means less stress when people arrive and more time actually enjoying them.
  • The contrast of creamy and briny (or umami-rich) textures makes this one of those bites that people think about long after the party ends.
02 -
  • If you use caviar, assemble this as close to serving time as possible—moisture and time will eventually turn it into something less delightful.
  • The ring mold is non-negotiable for that clean, intentional look; cookie cutters work but a proper ring mold (even a frosting ring) gives you better control.
  • Cold ingredients help everything stay where you put it, so let the cream cheese mixture chill for five minutes before piping if your kitchen is warm.
03 -
  • A mold that's slightly warm will slip off more easily, so run it under warm water for just a few seconds before trying to lift it away.
  • If your cream cheese mixture looks gritty or separated, it probably got too warm or you used cold cream cheese; start again with room-temperature ingredients.
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