French Appetizers Recipes

Add a little savoir faire to cocktail parties with a spread of French appetizers. From baked Brie and cheese puffs (gougeres) to pretty pate, these easy recipes are the creme de la creme of French appetizers.

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Fish Terrine

From Atkins - Phase 2

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Fish Terrine

Potato-Salmon Croquettes

From Parents

Turkey doesn't need to be the only protein on your post-Thanksgiving menu. Turn leftover mashed taters into a satisfying meal on the cheap with the help of canned salmon.

Potato-Salmon Croquettes

Creamy Baby Artichokes

From Better Homes and Gardens

Remember this elegant side dish when serving a simply prepared meat such as grilled flank steak or broiled fish.

Creamy Baby Artichokes

Crustless Carrot Quiches

From Better Homes and Gardens

These individual cheesy quiches make delicious appetizers for diet-conscious friends.

Crustless Carrot Quiches

Petite Quiches

From Better Homes and Gardens

Make these appetizers ahead and freeze up to 3 months. That way, you can bake what you need whenever guests arrive.

Petite Quiches

Ranch Artichoke Spread

From Hidden Valley®

Ranch Artichoke Spread

pissaladiere

From Family Circle

This appetizer recipe comes from southern France. It's rather like a pizza but it's topped with sauteed onions, anchovies, and olives and sprinkled with herbes de Provence.

pissaladiere

Pissaladiere

From Better Homes and Gardens

A specialty of Nice, in southern France, Pissaladiere (pee-sah-lah-DYEHR) is an appetizer tart of caramelized onions, olives, seasonings, and anchovies.

Pissaladiere

Gougeres

From Better Homes and Gardens

A gougere is a French puff pastry flavored with Gruyere cheese. In France, the pastry is often piped into a large ring. This appetizer recipe features bite-size puffs instead.

Gougeres

Reblochon Tarts with Bacon and Fingerling Potatoes

From Food & Wine

With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon, and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cow's-milk cheese Saint-Andre.

Reblochon Tarts with Bacon and Fingerling Potatoes

Frances Janisch
Pissaladiere Pizza

From The Food Channel

This delightful French-style pizza hors d'oeuvre makes a dramatic presentation and the flavor is...ooh-la-la.

Pissaladiere Pizza

Melon-Radish Salad

From Better Homes and Gardens

This fresh fruit and vegetable side salad makes a good low-calorie option at potlucks and parties.

Melon-Radish Salad

Roasted Tomato Tart

From Better Homes and Gardens

When it comes to tart making, frozen puff pastry is truly a miracle ingredient. Just be sure to thaw the pastry according to package directions. Should you wish to cut a few calories from this cheesy fresh tomato tart, you may use Neufchatel cheese instead of full-fat cream cheese.

Roasted Tomato Tart

Roasted Fingerling Potato and Pressed Caviar Canapes

From Food & Wine

For this easy, impressive hors d'oeuvre, Jacques Pepin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work.

Roasted Fingerling Potato and Pressed Caviar Canapes

Ellie Miller
Mushroom & Leek Galette

From EatingWell

Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.

Mushroom & Leek Galette

Foie Gras-Steamed Clams

From Food & Wine

At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says. "I just put the clams, foie gras, and vinegar in a pot and just let them get to know each other for a while."

Foie Gras-Steamed Clams

Anna Williams
Chicken Liver Crostini

From Food & Wine

"Every good chicken has a good liver," says Peter Hoffman. "Sometimes I eat the liver myself as the cook's reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe." His beautifully silky puree is accented with sweet sauteed apples, smoky bacon, and a splash of brandy, then served on crunchy toasts. For a healthier version, omit the 4 tablespoons of chilled butter in Step 4.

Chicken Liver Crostini

Zubin Shroff
Mini Party Quiches

From Better Homes and Gardens

Mini Party Quiches

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