Amuse Bouche Cheese Cube Appetizer

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How about a cute little 'starter' such as this for 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

Gruyere Cheese Appetizer
photograph created by Peggy Bucholz for my website www.finedinings.com

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Total Time: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 finely chopped
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 1-inch squares

2 decorative toothpicks
2 shot glasses

Instructions:


To make vinaigrette combine ingredients in a small bowl and whisk together. Strain before using. Make 1 day ahead.

To make cubes, heat vegetable oil in a small deep saucepan to 380 degrees F. 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.

 

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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created by Peggy Bucholz, Fine Dining Gourmet Recipes
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