Amuse-bouches simply means entertainment for the mouth. In France it is just a taste of something to awaken the taste buds leaving you wanting more. But no, that will not happen there. It's on to the next delight. The first time it happens you will remember it forever. My experience was on a little side street in Paris with a group of American friends. Of course we acted so silly over the title but when the spoon full of delight showed up at our table, we each wanted more.
Home cooks can serve elegant and palate pleasing amuse-bouche by using quality ingredients with big flavors. They are just appetizers, really, but just a taste, not to be confused with a long cocktail hour where there are plates and plates to nibble and nibble. It's one bite and that's it.
Literally translated, amuse-bouche means "happy mouth." Here are 10 amuse-bouche ideas that will leave you and your guests with just that:
Hamachi Rolls .
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1. Thinly slice an apple or pear; spread slices with softened blue cheese and sprinkle with chopped nut
2. Shape a teaspoon of goat cheese into a ball and roll it in freshly chopped chives
3. Fill shot glasses with your favorite soup
4. Rinse and pat dry seedless grapes; cover them with blue cheese and roll them in chopped nuts
5. Mix up your favorite crab cake recipe and make tiny, 1-inch cakes instead of larger ones; serve with a dollop of tartar sauce on top
6. Sear plump, juicy sea scallops in butter with a sprinkle of fresh thyme leaves until they're lightly browned; top each scallop with a 1/4 teaspoon of caviar and serve
7. Skewer grape tomatoes and bite-sized pieces of fresh mozzarella cheese; drizzle with olive oil and a splash of balsamic vinegar
8. Cut a cucumber into 1-inch thick rounds; use a teaspoon or a melon baller to scoop out most of the center (don't hollow it out completely, you need a bottom to hold the filling; fill each round with your favorite seafood salad
9. Slice a baguette into 1/4-inch thick slices; brush the slices with olive oil and grill the bread until it's golden brown and crisp; top each slice with thinly sliced avocado and chopped, toasted pine nuts; finish with a drizzle of olive oil
10. Spread thinly sliced smoked salmon with goat cheese; sprinkle with chopped, fresh asparagus and finely grated lemon zest.
