Ideas for Amuse Bouche: Pesto, Lobster, Collard Greens
By Renee Shelton

Amuse Bouche
From the French, meaning "to please or amuse the mouth"

Pesto Cream Sauce, Parmesan Reggiano, Pinenuts

Place pesto cream sauce on bottom of spoon. Shave an amount of Parmesan Reggiano and sprinkle lightly over the top. Add a few pinenuts.

Saffron Broth, Lobster, Isralea Cous Cous

Infuse saffron into a basic broth and procede with a Veloute. Place sauce on the bottom of spoon. Cut up fresh lobster into even, bite size pieces and place over the saffron broth. Top the lobster with a small amount of cooked Isreali cous cous.

Collard Greens, Tomato Chutney

Cook collard greens with bacon, vinegar and salt and pepper to taste. Chop. Place an amount of Tomato Chutney, homemade preferably, and top with the collard greens.