Amuse-bouche

Jul 3rd
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The definition for Amuse-bouche, in case you are wondering, is a single, bite-sized, hors d’oeuvre. We had dinner at our good friend’s, Deb and Fred’s house last night, and I made these delicious appetizers. Pete and I had pork tenderloin a couple of nights ago and we had some leftover, so I threw these little mouth size bites together with Lance’s Salsa, some avocado, pork slices, cilantro, and cojito cheese. I will definitely be making these again. They were a huge hit with the crowd at dinner last night! I hope you all are enjoying your 4th of July this week. We are having Fred, Deb, and their daughter Summer, along with some new friends we met from Bloomington Illinois, Scott and Andrea, for Pulled Pork Sandwiches, which are fabulous, you can look up the recipe up on my blog. For those of you that know me, I’m in heaven when I entertain. I love the whole process of setting the menu, grocery shopping, chopping dicing and being creative in the kitchen. However, this morning my darling husband asked me to help lift a large gas grill onto our deck where we are staying in Michigan. I knew it was a bad idea, there are three steps before you get to the top of the deck, and my back went out! I’m talking the worst back pain I’ve ever had. I’m praying I will feel better tomorrow to cook and clean. I guess I can always use the excuse that I can’t clean, because I hate it, and make Pete do all the dirty work! Anyway I’m sure lots of Advil and cocktails will help! Let me know what you think of my new recipe for Amuse-bouche, you could really use any meat that you have leftover, just cut it into little strips. Happy Cooking, entertaining, and Happy 4th of July!

Amuse-bouche:

6 appetizer spoons

1 recipe for Lance’s Salsa on my blog

6 slices of pork, or whatever meat you have leftover

6 slices of avocado

6 pieces of cilantro

layer in this order, and sprinkle with cojito cheese

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