Tonight I really amused my bouche.  And, I hope I amused my husbands and even Domy’s bouche.  And yes I do love that it all sounds very naughty.  I’m glad to say it’s really G-rated, is French and literally means it entertains the mouth.  It is a small appetizer served at some great restaurants. When I am served an Amuse Bouche in a restaurant, I often get very greedy and ask for more.  Maybe it’s greedy AND rude, I’m never sure.  And yet, I still do it.  Just did it the other night at Fraiche in Santa Monica when they gave me one small bite of the best caesar salad I’ve ever had.  Ten of those amuse bouches could have made a nice little meal for me.

The appetizer I made for tonight was crostini served with an olive tapenade and burrata cheese.  How simple it is to make and how impressive it is to serve.

I totally copied from one of these restaurants, both served a version of this dish.  It was either Delfina Restaurant on 18’th street in the Mission district of San Francisco or Rustic Canyon Restaurant on Wilshire in Santa Monica, California.

Burrata cheese and olive Tapenade Crostini recipe

Cut slices of your favorite french bread

drizzle with olive oil and fresh garlic

toast lightly in oven, I do 400 degrees and turn it over after a few minutes, two minutes on each side is good

sorry but I buy my olive tapenade from a local gourmet market but I’m sure you can chop a bunch of black olives to make your own

I get Burrata cheese from the same market, Burrata, Italian meaning is buttered, it’s really mozzarella and cream so you can just use a very good mozzarella

put the olive tapenade on the crostini first and then burrata and blow everyone away

Tags: amuse bouche, burrata cheese, delfina restaurant, fraiche restaurant, fredde duke, rustic canyon restaurant, s.f.

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