•  
• Gruyère: melt in a bain-marie, adding milk. Create a thick cream using an immersion blender. 
• Bread: cut the slices of bread and toast them on both sides in the non-stick pan or steak pan.

Plating: 
Place the toasted bread disks on a flat plate, pour a spoonful of cream in the middle of each disk, add the caviar and currants.