Popular 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.

Mini Party Quiches

From Better Homes and Gardens

Mini Party Quiches

Mushroom & Leek Galette

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.

From EatingWell

Mushroom & Leek Galette

Potato-Salmon Croquettes

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.

From Parents

Potato-Salmon Croquettes

Creamy Baby Artichokes

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

From Better Homes and Gardens

Creamy Baby Artichokes

Melon-Radish Salad

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

From Better Homes and Gardens

Melon-Radish Salad

Gougeres

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.

From Better Homes and Gardens

Gougeres

Crustless Carrot Quiches

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

From Better Homes and Gardens

Crustless Carrot Quiches

Petite Quiches

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

From Better Homes and Gardens

Petite Quiches

Pissaladiere

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

From Better Homes and Gardens

Pissaladiere

pissaladiere

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.

From Family Circle

pissaladiere

Roasted Tomato Tart

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.

From Better Homes and Gardens

Roasted Tomato Tart

Ranch Artichoke Spread

From Hidden Valley®

Ranch Artichoke Spread

Fish Terrine

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

From Atkins - Phase 2

Fish Terrine

Pissaladiere Pizza

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

From The Food Channel

Pissaladiere Pizza

Anna Williams

Foie Gras-Steamed Clams

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."

From Food & Wine

Foie Gras-Steamed Clams

Ellie Miller

Roasted Fingerling Potato and Pressed Caviar Canapes

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.

From Food & Wine

Roasted Fingerling Potato and Pressed Caviar Canapes

Frances Janisch

Reblochon Tarts with Bacon and Fingerling Potatoes

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.

From Food & Wine

Reblochon Tarts with Bacon and Fingerling Potatoes

Zubin Shroff

Chicken Liver Crostini

"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.

From Food & Wine

Chicken Liver Crostini

___itemTitle___

From: ___itemFrom___

___itemDescription___

___itemTitle___

Back to Top