Best 3 Amuse Bouche Walnut And Blue Cheese Grape In Chinese Spoon Recipes

WALNUT AND BLUE CHEESE GRAPES

Steps:

• Line a small baking sheet or baking dish with parchment paper. Set aside.
• In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
• In another small bowl, mix together the walnuts, sugar, and parsley.
• Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

ROASTED PEAR AND HOT HOUSE CUCUMBER AMUSE BOUCHE

Steps:

• Preheat the oven to 400 degrees F.
• Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half.
• On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high.
• Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve.

AMUSE BOUCHE BROCCOLI CHINESE SPOON

Steps:

• Serve one floweret on Chinese spoon; add salt, Truffle oil, grated cheese and toasted pine nuts.