Photo by Heidi Harris
Joseph serves his Prosciutto Pinwheels as an amuse bouche.
When hosting a dinner party, the significance of starting with an amuse bouche is often overlooked. Distinct from hors d’oeuvres, amuse bouches are designed to whet the appetite and prepare guests for the seated dinner to follow. While an hors d’oeuvre is a smaller form of an appetizer typically served at a cocktail party or before a dinner party with cocktails, an amuse bouche is a tiny offering served just before lunch or dinner service to stimulate the taste buds.
WHAT IS AN AMUSE BOUCHE?
The concept of the amuse bouche emerged largely during the nouvelle cuisine movement in France in the 1970s. Though commonly experienced in Michelin-starred restaurants throughout France, an amuse bouche can elevate your next dinner party with minimal preparation.
An amuse bouche can range from a simple, small tasting to a complex, single-bite creation showcasing the chef’s culinary expertise. Being served an unexpected amuse bouche at a restaurant before your meal is always a delightful experience. Similarly, offering one at a dinner party can set your hosting skills above and beyond the ordinary.
Translated as “mouth amuser,” an amuse bouche is designed to tantalize the palate with a burst of flavor. It should entice rather than overwhelm and can range from the simplest of creations to more elaborate culinary masterpieces.
Photo by Heidi Harris
Lemon, orange and fresh herbs brighten the briny, buttery flavors of Spanish olives.
Photo by Heidi Harris
Joseph Marini's Heirloom Tomato Gazpacho Cups
Photo by Heidi Harris
Warm Artichoke Dip served with baked pita chips
Photo by Heidi Harris
A stack of Prosciutto Pinwheels presented in a wine glass awaits guests
AMUSE BOUCHES RECIPES
Photography by Heidi Harris
Excerpted from Mastering the Art of Entertaining (SparkPress, 2023).
“I’m often asked why I love entertaining so much. It took me a long time to understand the answer to this. Fitting in, even sometimes within a family, can be difficult. By entertaining, I was allowing myself to be vulnerable enough to be seen for who I was. It allowed me to create a group of family and friends that would truly see and appreciate my authenticity. I now realize the rewards of living intentionally and opening up m home (and heart) to bring people together over food.”
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