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Canape Sangroniz

1 1/4 ounces Roquefort cheese
1 tablespoon butter
1 teaspoon sour cream
3 slices white bread
6 tablespoons beluga caviar
lemon juice

In mixing bowl, blend together Roquefort cheese, butter, and sour cream.

Toast bread. Spread toast with Roquefort cheese mixture.

Top each canape with 2 tablespoons caviar. Add a few drops of lemon juice. Cut each canape into 4 equal strips.

Makes 12 canapes.

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