Red Potato and Black Olive Caviar Canapes

For Potatoes:
6 small red potatoes, scrubbed but not peeled
2 tablespoons olive oil
salt and pepper to taste

For Canape Layers:
2/3 cup cr?me fraiche, sour cream, or white goat cheese
1 recipe black olive caviar (see recipe)
minced fresh chives


Heat oven to 375. Trim ends off potatoes and discard. Cut potatoes into ?-inch thick slices. Toss potatoes with olive oil in a small bowl. Arrange slices on baking sheet and sprinkle with salt and pepper. Bake 20-25 minutes, or until lightly browned. Let cool.

Spread each slice with 1 teaspoon cr?me fraiche. Top with 1 teaspoon of black olive caviar and sprinkle with chives.
from Vegetarian Appetizers.