Sunday, October 3, 2010

Amuse Bouche

Grated potatoes baked up with butter till golden brown. The usual filling for these nests would be smoked salmon and capers topped of with creme fraiche and dill. But here, is the vegetarian version. Roasted red peppers with a slice of onion, tomato and avocado, topped with creme fraiche and cilantro. Lovely beautiful colours. Though it is hyped as an quick make-ahead appetizer, it takes a while for even a non-stickler like me to assemble them all... But definitely an easy-to-make crowd-pleaser.

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