amuse bouche

Even though I can't say we go to restaurants where they are served very often, I've always thought that the amuse bouche was kind of awesome.  One perfect little bite, created to demonstrate a chef's approach to cooking and whet your appetite for the rest of the meal.

So, in part because we still have tons of tomatoes from the garden that we picked green and ripened inside, for a potluck we went to the other night, I decided to make some of Blue Hill's Tomato Sliders.  They are served at Blue Hill in Pocantico Hills, and at their restaraunt in New York and they are DELICIOUS!  (next time I'm in New York, I'm going to eat there.)

They might look like tiny, mini muffin sized, Sloppy Joes, but they're vegetarian and no Joe could hold a candle.  Sweet almond flour muffins are filled with a mix of fresh and sun dried tomatoes, a mix of goat and mascarpone cheese and a basil leaf.  If you decide to make them, taste each part individually before you pop a whole slider in your mouth.  You will be amazed at how delicious each part is, and how much more wonderful they are when they are all put together.  

Then only bad things about about these little morsels is that they made me long for summer.
Oh, summer.

recipe here.