I saw this incredible idea/recipe on Apples and Butter, where it was billed as a dessert. Since I like to end my meals with something chocolate, I thought this would be amazing before a meal—what better to whet everyone’s appetite? So off I went to get the buratta with Emma: It would be a great little amuse bouche for The Second Unconfidential Cooks’ Dinner. As we were examining all the cheeses—and Emma was choosing one for her after-school snack—an extra pound of buratta “fell” into my basket. Quel domage! We tested the sundae that night, just the three of us and ate…well, yes…half a pound! Some amuse bouche! (Giada of the amuse-bouche-as-entree school would have plotzed.) We loved it, and it kicked off The Second Unconfidential Cooks’ Dinner with great gusto in proper-amuse bouche proportions.
10 amuse bouches
1 pound fresh buratta
1/4 cup pink peppercorns, crushed
1/4 cup chopped chives
Drizzle good olive oil
Drizzle good balsamic vinegar (I used De Nigris Balsamic Glaze, our absolute fave, which we bought on our tour of the LA Farmers’ Market)
Using a melon baller, place three scoops buratta on each plate. Top with a bit of everything else, ending with the balsamic. How easy is that?