Amuse Bouche Cheese Cube Appetizer


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.
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Amuse Bouche Recipes

Gruyere Cheese Appetizer
photograph created by Peggy Bucholz for my website

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Total Time:15 min
   Serves: 2


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


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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established 2001