Ingredients for Amuse Bouche
- 8 small Broccoli flowerets
- Salt, to taste
- 1 tsp White Truffle Oil
- 1 tsp Asiago cheese, finely grated
- 1-1/2 tsp Pine nuts, toasted
- 2 pcs black olives
- 2 sprigs spring onions
- 4 Unsalted Tarts shells
Method of making the Amuse Bouche
- Steam the flowerets just until tender crisp, drain.
- Put one on each spoon. Sprinkle with salt, truffle oil, grated Asiago cheese, toasted pine nuts and serve.
These are small bites this can be eaten at any time on or before the meal.