AMUSE BOUCHE

AMUSE BOUCHE

A small bite of food at the beginning of the meal to tempt your tastebuds

The literal translation is "mouth amuser"

The Amuse Bouche first appeared in France during the Nouvelle Cuisine movement.

During this time, chefs emphasized smaller, more intensely flavorered courses.

How is an amuse bouche differen from hor d'œuvres?

1. It is smaller only 1 bite

2. It is the same for all guests at the table

3. It is not ordered, it is chef's choice

For my first sit down 3 course dinner I last New Years Eve I made a Spicy Tuna Amouse Bouche

What you will need:

-Tuna Grade 1

-Avocado

-Mayonnaise

-Chili Paste

-Rice Crackers

1. Dice Tuna

2. Dice avoacados

3. Mix together equal parts mayo and chili paste (unless, like me, you like it EXTRA spicy)

4. mix all 3 ingrediants together

5. spoon out one tablespoon on one rice cracker and serve

6. ENJOY!

(if you are worried about fat, use fat free mayo and seaweed salad instead of avocado)