Cumin-scented Apple Cheese Pie Amuse Bouche

Amuse Bouche is a funny name. It rolls off the tongue okay, but it ultimately comes out like a drunken sailor attempting to fit in at a ladies afternoon tea party.

It's a single, bite sized appetizer that is meant to 'amuse' the palate; to tempt the senses for more. Often these are free tokens offered before your meal or between entrees which can help to set the tone of what is to come.

It can also be nothing more than showmanship of a chef's oversized ego as well.... but I love the hell out of these singular bites of intense flavors.

This can be an easy way to elevate your party and sneak in another nosh without adding a full course to the dinner. But don't be fooled at their tiny size, they can become as much work as your main entree if you let them.

This amuse bouche spoon of sauteed apple meets savory cumin and creamy triple cheese is a fun and simple tempting bite that could be used before a meal or maybe leading into a dessert course. It's a play on the Midwest tradition of adding a slice of cheddar cheese to your apple pie and it's just fun.


Let the words roll off your lips and don't give a second thought to how it sounds. This could certainly be served as a 3 or 4 bite dish as well, but there is no reason to avoid making a Fat and Happy one-bite appetizer at least once.


Fat and Happy Food Blog Tips and Techniques: For this recipe, using the Quaker 1-minute quick cooking oats crisped up better in this fast cooking technique than the classic, old fashioned, longer cooking variety which I tend to prefer. Chinese soup spoons make for a great, inexpensive amuse bouche serving vessel.

Cumin-scented Apple Cheese Pie Amuse Bouche

1/2 red apple, cored diced small

1/2  tart, green apple, cored and diced small

pinch of salt

1 tbls butter

couple of good pinches of cumin

pinch of cinnamon

2 -4  Tbls champagne or white wine

1 oz French triple cream cheese (I used OLe Delice de Bourgagne) or substitute a brie

Crunch Oat Topping

1/4 cup oats

1/8 cup crumbled pecans

1 Tbls turbinado sugar

1 Tbls butter

In a small non-stick pan make the topping, toast the oats and pecans over low heat. Toss often and watch them closely. Just before they begin to brown, add in the butter and sugar. Toss well. Continue to toast for just a minute or two longer until to oats and pecans become golden brown; remove from heat and set aside.

Make the filling: Add the diced apples, salt, cumin, cinnamon and the butter in a medium saute pan set over medium heat. Simmer the apples until they begin to soften- you want to still have a little texture to them so this will only take a couple of minutes. Add in the champagne and let it simmer for just for a minute then turn off the heat. You should have a little bit sauce but the apples shouldn't be drowning in it.

Plate immediately: Place a scoop of simmered apples in the serving spoon. Top with a couple of tiny scoops of cheese and then sprinkle the topping over the top. These should be served immediately while warm

Yields roughly12 spoons depending on the size you make them; expect to have a little remaining topping. Use as a topping on cakes or ice cream.

Secret Ingredient: My sister brought me a bag of Hawaiian Turbinado Sugar which I used in this dish - thanks Michelle! Any raw turbinado sugar will work, it gives the topping a nice crunch.