From Better Homes and Gardens

The topping of tomato preserves or mango chutney over a round of baked Brie keeps this buffet table favorite lightweight and fresh flavored.

Baked Brie

From Better Homes and Gardens

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

Crustless Carrot Quiches

From Better Homes and Gardens

Soft goat cheese and an array of herbs flavor these bite-size appetizers. They're perfect for your holiday party menu or any other occasion.

Mini Puffs with Goat Cheese and Herbs

From Food & Wine

When he was working as a caterer, Patrick O'Connell would often study the cookbooks at his local library during his downtime. He discovered his affinity for French food while reading the works of legendary writer Elizabeth David; he especially loved the sorrel sauce he found in her 1960 book, French Provincial Cooking. When he opened The Inn at Little Washington in Washington, Virginia, he experimented with sorrel in lots of different ways, eventually creating this exquisite, tangy mousse.

Sorrel Mousse with Lemon Cream

From Food & Wine

Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar.

Smoked-Salmon Carpaccio with Brioche and Caviar

From Better Homes and Gardens

The traditional French fritter or beignet is a puffy, deep-fried doughnutlike pastry. Mixing the dough is easy with the help of your bread machine.

New Orleans Beignets for 48

From Better Homes and Gardens

These super simple appetizers start with frozen prepared mini quiches. All you have to do is bake and garnish them.

Sour Cream Topped Mini Quiches

From Better Homes and Gardens

Follow the French style of enhancing the flavor of this cheese fondue recipe by rubbing the inside of the pot with a halved garlic clove.

Fond of Fondue

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

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

From Better Homes and Gardens

Caviar adds a touch of elegance to classic deviled eggs.

Caviar-Stuffed Deviled Eggs

From Better Homes and Gardens

Awaken taste buds with creamy Brie, crunchy apples, and savory prosciutto served on lightly toasted baguette slices.

Apple, Brie, and Prosciutto Bruschetta

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