Amuse-Bouche
cheryl

Amuse-Bouche

Burrato with camapri tomatoes, Asiago cheese tulle, and basil oil. The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. It differs from other hors d'œuvres in that it is small, usually just 1 or 2 bites.
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