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Truffle Puree Appetizer - C. Phaisalakani

Easy Appie #4: Gruyère With Truffle Purée

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Like nothing you’ve tasted before, this decadent truffle infused hors d’oeuvre is made under 10 minutes.

Truffle Puree Appetizer - C. PhaisalakaniENTERTAIN SMART | When she isn’t busy shooting portraits or working as Frugalbits’s photo editor and chief photographer, Casey Phaisalakani loves to eat and then blog about it on fingerlickineats.com. Phaisalakani grew up in Hong Kong, a city rich in culinary diversions, in a family jazzed about eating good food. Her mother, a keen amateur cook who enjoys entertaining, first whipped up this appetizer—a dead easy three-ingredient affair made of truffle purée and gruyère on toasty bread—as an amuse bouche to enjoy before a soup course at a formal diner she was hosting. It proved so popular her family now serves it as an hors d’oeuvre at cocktail parties or for tea time. Read more

Easy Appie #3: Herb & Pepper Goat Cheese

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Stellar food stylist/writer Béatrice Peltre makes goat cheese look amazing.

ENTERTAIN SMART | Some things are so stunningly beautiful that you just want to eat them up—like the arresting food photographs taken by Béatrice Peltre, a French expat who lives in Boston and writes, styles and shoots a food column for the Boston Globe. Peltre also shares her adventures in cooking and eating on her seriously addictive blog, La Tartine Gourmande, which has been (among its many well-deserved accolades) recognized as the best special interest food blog of 2010 by Saveur magazine. Read more