Amuse Bouche Cheese Cube Appetizer
how about a cute little 'starter' such as this to amuse your guests before the dinner
courses begin. Start with a shot glass filled with an orange-herb vinaigrette dipping
sauce and a skewered deep fried Gruyere square straddled over the glass...
make everything ahead.
See more of my easy gourmet ideas
Amuse Bouche Recipes
with photographs
Recipe Type: Amuse Bouche, Appetizer, orange juice, vinaigrette, cheese
Total Time:15 min
15 min
Serves: 2
Ingredients:
Orange-Herb Vinaigrette
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons orange juice concentrate
1 garlic clove minced
1-1/2 teaspoons dried Rosemary chopped fine
1/4 teaspoon Paprika
pinch of Cayenne pepper
Salt to taste
Cheese Cubes
1/4 cup vegetable oil
1 teaspoon flour
1 egg, beaten
1 teaspoon fine bread crumbs
Gruyere Cheese
cut into 2 cubes 1-inch square
2 decorative toothpicks
2 shot glasses
Preparation:
To make vinaigrette combine ingredients in a small bowl and whisk together. Strain
before using.
Make 1 day ahead.
To make cheese cubes, heat vegetable oil in a small deep saucepan to 380° degrees. Put flour on a small piece of plastic
wrap and bread crumbs on another. Put egg in a small bowl. Cut two cubes 1-inch
square; completely coat with flour, then egg, then bread crumbs. Deep fry one
minute. Remove from hot oil with a slotted spoon, drain on a paper
towel and stick toothpicks in them. Fill shot glasses with
vinaigrette, straddle cubes over and
serve.
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Wine
recommendation: Pinot Gris; Chardonnay; Sauvignon Blanc |
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