Amuse bouche is a complimentary, bite-sized portion of savory food served before a meal or in between courses at a restaurant.
When I invited our friends Dave and Rose to come over for dinner one evening to show us how to make pasta and tiramisu that they had learnt on their Italian holiday in Tuscany; Dave brought an interesting amuse bouche – goat cheese wrapped in seaweed.
This was a very unique amuse bouche because I would never think to combine an Asian flavor like seaweed with a western flavor like goat cheese. Dave’s amuse bouche was a delectable little bite that packed a ton of flavor. This is a quick and easy appetizer that takes a mere 10 minutes to prepare with the most sophisticated of results. Here is the recipe.
Dave’s Amuse Bouche.
Goat Cheese Wrapped in Seaweed:
makes 12 small amuse bouche
- 4 seaweed sheets cut into 1 inch strips (12 strips in total)
- 1 tub goat cheese, 8 oz.
- 1 small shallot finely chopped
- Balsamic vinegar
- Salt & pepper
- Sea Salt (optional)
- In a bowl mix together goat cheese, shallots, salt and pepper to taste.
- Place 1 tsp of goat cheese mixture on seaweed and roll.
- Drizzle balsamic vinegar on serving plate and place goat cheese seaweed rolls on the plate.
- Sprinkle rolles with thyme and sea salt. It’s ready.