BUCKWHEAT BLINIS WITH RED PEPPER & NUT CAVIAR
10 October 2007
{BLINIS AU CAVIAR DE POIVRON ROUGE ET NOIX} With my recent engagement, and hence the beginning stages of wedding planning (wonderful but ever time consuming!) I have been MIA from Sweet Pea for the past 2 weeks. I thought what better for a welcome back than a recipe inspired from the night Olivier proposed to me.
It was a warm mid August evening - we were in Monaco, at Alain Ducasse’s restaurant the ‘Bar & Boeuf’, at a table over looking the sea…. the dinner was exquisite, every detail perfect, including the lovely apératif they served us with a delicious red pepper coulis. As first impressions go – this coulis made a great one, and so when I passed the pile of plump garden peppers in the market this past weekend – there was only one thing that came to mind!
As I was having guests over that night and am always on the look out for a sumptuous while simple to prepare amuse bouche (meaning amuse your mouth, aka canapé or hors d’oeuvre), I decide to create a recipe inspired by the red pepper coulis I had in Monaco with a thicker consistency and the addition of the blinis. Topped with a drop of ricotta cream and sprinkled with sumac, these bit sized canapés were a welcomed treat.
