To keep our guests busy while last touches were being made on the gargantuan Ferragosto meal, we offered these tiny amuse bouche (French for small, savory items served as an appetizer, literally 'amuse the mouth') presented in lovely little china dipping bowls.
We made deviled eggs and tuna-stuffed cherry tomatoes; and dressed each respectively with a minuscule Salina caper, and a pitted olive. We decorated each serving bowl with some baby lettuce and, voila smiles on faces.
Buon appetito.
