Cucumber Amuse-Bouche

I love amuse-bouche as a genre. They are a social balm that soothes the ‘hangry’ before-dinner beast, and keeps wine from hitting an empty stomach and bouncing directly to the head. Conceptually, for the cook, the amuse-bouche is a mignon canvas; it’s the challenge of working in miniature to construct concise package bites that tantalize the eye and excite the palate, but run no risk of ruining the appetite.

This is one of my favorite creations in the genre, bringing together myriad textures, as well as a balance of salty, sweet, pungent, and tangy. It is best not to make them more than ten minutes before your hangry guests arrive because the gorgonzola will start to draw the moisture from the cucumber and make it soggy, and the crunch of the base is an essential part of the overall thrill.

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Ingredients

  • 1 unpeeled cucumber

  • Creamy gorgonzola or other similar cheese

  • Pitted dates

  • Pecan halves

  • Wasabi


Directions

  1. Slice the cucumber and arrange on a tray or cutting board.

  2. Spread a smear of gorgonzola on each slice.

  3. Cut the dates into thirds and flatten the pieces by pounding it lightly with an appropriate object like the heel of a knife.

  4. Press a pecan half onto the date and place it sticky-side up on the gorgonzola.

  5. Put a dab of wasabi to taste on the pecan.

  6. Serve within 10 minutes as the salt in the cheese will react with the cucumber and soften them.

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