February 4, 2015
This addictive snack is inspired by an amuse-bouche I enjoyed at Graham Elliot, a whimsical fine dining restaurant in Chicago. For a fun presentation, serve it in little paper bags.
Yield: Serves 4 to 6
- Microwave popcorn according to instructions on package. Transfer to a large bowl. Sprinkle with cheese and toss. Drizzle with truffle oil and melted butter and toss. Add chives and pepper. Mix well. Transfer to a large serving bowl or individual paper bags.