Contributed by: News Canada
Delightful amuse bouche excites the palate
(NC) - The sophisticated marriage of sweet, tart, a hint of bitter and the balance of blue cheese, combine in this delightful amuse bouche:
- 1/2 cup (125 mL) blue cheese, divided
- 1/2 cup (125 mL) chèvre
- 1/2 Granny Smith apple peeled and diced [1/4 inch pieces], divided
- 1/4 cup (50 mL) apple cider
- 2 tbsp (30 mL) apple cider vinegar
- 1/2 cup (125 mL) canola oil
- to taste salt, black pepper and sugar to taste
- 36 medium red Belgium endive leaves, trimmed
- 18 seedless California grapes, peeled and halved lengthwise
- 1/4 (50 mL) cup toasted California walnut halves, chopped
- 2 tbsp (30 mL) *fine herbs
- 36 fresh tarragon leaves
p>Reserve 1/4 cup [50 mL] of the blue cheese, crumble for garnish, set aside. Bring the remaining blue cheese and chèvre to room temperature and blend together to piping consistency. Fill a pastry bag or a plastic sandwich bag with the cheese mixture. If using a pastry bag, fit a star attachment on the tip. If using a plastic bag, cut the corner tip of the bag to make a hole large enough to pipe cheese through.
Reserve a small amount of the chopped apple for garnish. Blend the remaining apple, apple cider and apple cider vinegar in a blender, while slowly adding the oil to achieve a smooth creamy vinaigrette. Add salt, pepper and sugar to taste.
Lay out individual endive leaves, and pipe a circle of the creamed cheese mixture on each. Top with a grape half, walnuts, crumbled blue cheese, apple, herbs, tarragon, and a splash of vinaigrette.
*If you cannot find a fine herb mixture, combine 1 dried tsp [5 mL] of each of the following: thyme, basil, savory, marjoram, sage and add 1 tsp [5 mL] of finely grated lemon rind.
Recommended wine pairing: 2005 Dancing Bull Sauvignon Blanc, California
Source: Recipes developed by The Culinary Institute of America as an industry service to the California Grown Marketing Campaign.
Serving Size: Makes 36 Pieces