Black olive caviar light bites

Makes ½ cup caviar — enough for 48 spoon-size bites

This lovely appetizer is perfect for New Year’s Eve. It’s my favorite way to show off those unmatched sterling silver spoons from a Paris flea market. Once assembled, arrange the spoons on a tray or platter and circulate among the guests. What a stir. Serve small toasts as an accompaniment.

For the caviar

One 2 ¼-ounce can sliced black olives, drained and finely chopped

1 tablespoon minced fresh basil leaves

2 teaspoons balsamic vinegar

2 teaspoons extra-virgin olive oil

1 clove garlic, minced

1/8 teaspoon red pepper flakes, or to taste

1/8 teaspoon freshly ground pepper, or to taste

For the other components

1 hard-cooked egg

Salt and freshly ground pepper to taste

½ cup creme fraiche, sour cream, or fresh white goat cheese

To make the caviar, stir together all the ingredients in a small bowl. Taste and adjust the seasoning.

To prepare the egg, using a fork, finely crumble the egg in a small bowl. Season to taste.

To assemble each serving, starting at the handle end of the spoon, arrange rows of about ½ teaspoon creme fraiche, sour cream, or goat cheese, about ½ teaspoon egg, and about ½ teaspoon caviar.

Pass the assembled spoons on a tray or platter. Provide a glass or other container where your guests can place the spoons once they have taken their bite.

Advance preparation

The caviar will keep for up to 2 days in a covered container in the refrigerator. Assemble the spoons up to 1 hour before serving; cover and refrigerate.