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Suggestions for a blackberry amuse bouche?

We're doing a multi-course dinner for extended family this summer, and we'd love to work some of my MIL's blackberries into an amuse bouche (she'd get a HUGE kick out of it!). Any suggestions?

So far, the best ideas I have are either to make a blackberry-balsamic sauce for a bite of meat, or a blackberry BBQ sauce (potentially as a ravioli filling).

Thanks, 'hounds!

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  1. depends what else will be on the menu?

    cook down with some ginger into a confit and spread over goat cheese on crostini.

    blackberry bbq sauce sounds kinda bossy as a first bite.

    1 Reply
    1. re: hotoynoodle

      sweet cheese-its this sounds good!!!

    2. Blackberry purée or sauce with brie in some way?
      Perhaps a phyllo tartlet with the Brie melted and then topped with the blackberry sauce?

      1 Reply
      1. I'm thinking duck (pan-seared, or confit) with thyme, and a blackberry-Cabernet sauce, or a gastrique.

        1. Hmmm--I'm wondering about pickled blackberries. I've never tried it, but I love pickled cherries. Wondering about a dab of chicken liver (or other) pâté on crostini or a round of radish or cucumber,topped with a pickled blackberry or two?

          If not for the amuse, though, blackberries could be incorporated into almost any of the other courses if they aren't set in stone.

          1 Reply
          1. re: nomadchowwoman

            mmm, love the pate idea. i often add a bit of fig jam to my chicken liver pate.

          2. Crostini with pork rillettes and blackberry reduction/gastrique.