31 Popular French Appetizers You Can Make at Home

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. French Onion Soup

Traditional French Onion Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘4’, ‘4 People’]

Rich, comforting French Onion Soup made with deeply caramelized onions, a bit of smoked bacon, and a good homemade beef stock, topped with toasted bread and melted Gruyère.

Ingredients

• ½ stick butter ((50 grams))
• 3 ½ oz finely sliced red onion ((100 grams))
• 1 lbs finely sliced yellow onion ((450 grams))
• 1 clove garlic ((finely chopped))
• 3 tbsp vermouth or sherry
• 3 tbsp plain flour
• 3 cups beef stock
• ½ oz smoked bacon ((15 grams))
• 2 bay leaves
• 3 sprigs thyme
• ¼ TSP freshly ground black pepper
• salt to taste
• 1 baguette
• 1 clove garlic ((cut in half))
• 1 cup Gruyère cheese ((finely grated))
• ½ cup Parmesan cheese or any hard Italian cheese ((finely grated))

Instructions Caramelize the Onions

1. To make the soup, start by slicing your onions. Try to slice them finely for perfect and quick caramelization.
2. Place a Dutch oven or a heavy-based pan on low heat and add the butter.
3. When the butter melts, add the sliced onions to the pan.
4. Gently cook the onions until nice and soft, stirring occasionally to avoid them burning. That usually takes around 15 minutes.
5. When they are soft and translucent, turn the heat up to medium-high to start the caramelization.
6. Keep stirring the onions to avoid burning them and be patient at that stage. We need nice golden brown color on onions without burning them. Burnt onions will give a bitter taste and unpleasant look to the soup. If the onions aren’t caramelized enough, the soup will lack the sweetness coming from the onions.

Build the Soup

1. When the onions are golden brown and release their sweetness, add the garlic and cook for another minute.
2. Use vermouth or sherry to deglaze the pan, and then add the flour.
3. Give it a good stir then deglaze the pan again with some of the beef stock to dissolve all the brown bits stuck to the surface.
4. Add the whole bacon, bay leaves, thyme, and black pepper along with some more of the beef stock. Only add just enough stock to make a thick soup. You can always add more later if it’s too thick at the end of the cooking period.
5. Bring it to a boil, turn the heat to low, and let it gently simmer for 45 minutes.

Garnish the Soup and Serve

1. Preheat the grill to 200° C (390° F) and start preparing your garnish while the soup is cooking.
2. Thinly slice the baguette, rub them with garlic, and place them in the oven for a few minutes until lightly toasted.
3. When the soup is cooked, remove the whole bacon, bay leaves, and thyme stalks. Check the seasoning and add some salt if needed.
4. Ladle the soup in individual oven-proof bowls or ramekins.
5. Put a slice (or two!) of baguettes on top of the soup, top them with your cheese mixture, and place the ramekins in the oven.
6. Let them under the grill until the cheese is bubbly and slightly golden.
7. If you don’t have oven-proof individual bowls or ramekins, you can grill the cheesy baguettes separately on a tray and place them on soup ladled in bowls.

2. Brie with Caramelized Onions

Brie and Fig Jam is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Yield: [’12’, ’12 servings’]

Warm slices of brie are topped with fig jam, caramelized onions and prosciutto for a truly decadent appetizer.

Ingredients

• 12 ounces Brie
• 1 onion (caramelized)
• 4 ounces Prosciutto (thinly sliced)
• 1/4 cup fig jam
• 1 baguette

Instructions

1. Heat oven to 350 degrees F. Wrap Brie cheese in foil.
2. Place Brie in oven and bake for 5 minutes until soft and slightly melted and gooey.
3. Place Brie on a serving platter and serve with thinly sliced prosciutto, caramelized onions, fig jam and toasted bread or crackers.

3. BBQ Brie

Simple Summer Appetizer BBQ Brie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Total: PT12M · Yield: [‘1’, ‘1 -2 brie’]

This Simple Summer Appetizer BBQ Brie will get you rave reviews from family and friends at your next gathering.

Ingredients

• 1-2 small (125 gm. brie cheese)
• 1 Tbsp. olive oil
• 1 tsp. lemon juice
• 1/4 tsp. cumin (chili powder, thyme and garlic salt)

Instructions

1. Preheat BBQ to medium. Mix the olive oil, lemon juice and spices together. Brush onto the outside of the brie. BBQ on medium for 3-5 min. per side, letting the cheese get nice grill marks and melty. Keep an eye as to not overcook.

4. Chicken Liver Pate

Chicken Liver Pate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT260M · Yield: [‘6’, ‘6 portions’]

Chicken Liver Pate recipe made with brandy, butter, and cream, blended until silky smooth. An elegant French starter you can make up to 3 days ahead.

Ingredients

• 18 oz chicken liver ((500 grams))
• 6 tbsp unsalted butter ((at room temperature))
• 1 shallot ((medium size, chopped))
• 1 clove garlic ((finely chopped))
• 2 sprigs thyme ((only the leaves))
• 2 tbsp capers
• ¼ cup brandy
• ¼ cup heavy cream (double cream)
• 1 TSP salt
• ½ TSP freshly ground black pepper

Instructions

1. Trim the fat and the stringy sinews of the chicken livers and pat dry.
2. Put 2 tbsps of the butter in a large frying pan over medium heat.
3. Add shallots and cook for a few minutes until soft and brown.
4. Add chicken livers and cook for a few minutes until they brown the outside but are still pink inside.
5. Add the garlic, thyme, capers, and seasoning, and cook for another minute.
6. Add the brandy carefully as it can flame up, especially when using a gas cooker.
7. Cook the brandy until it has a syrup consistency and remove the pan from the heat, let it cool down for 10 minutes.
8. Put them in a food processor when cooled down and blitz for a few seconds to combine.
9. Add the remaining soft butter and heavy cream, and blitz for a few minutes until smooth.
10. Spoon the pâté mixture in ramekins or in a terrine dish lined up with cling film.
11. Let the pâté set in the fridge for a few hours, ideally overnight.

5. Moules Mariniere

Moules Marinière (Mussels with Garlic and Parsley) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’]

Moules Marinière (Mussels with Garlic and Parsley) is French fast food at its best. Deliciously ready in 25 minutes.

Ingredients

• 2 pounds fresh mussels, cleaned
• 3 tablespoons unsalted butter
• 3 tablespoons sliced leek
• 2 tablespoons sliced shallot
• 1 tablespoon sliced garlic
• 2 bay leaves
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 3 tablespoons crème fraîche (or heavy cream)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 4 tablespoons minced fresh parsley leaves
• French baguette (optional)

Instructions

1. In a large saucepan with a lid, over medium heat, melt half the butter.
2. Add shallots, leek, garlic, and bay leaves.
3. Stir occasionally until vegetables are soft but not brown (about 6 minutes).
4. Season with salt and freshly cracked pepper.
5. Crank up heat to high and add white wine.
6. When the wine has reduced by about half, add mussels, give it a good stir, and put the lid on.
7. Shake the whole pan with a lid on, several times per minute. After a few minutes, check if the mussels have opened. It will only take three to five minutes.
8. As soon as they’re open, transfer to a warm bowl and cover with a lid or foil to keep mussels warm.
9. Remove pan from heat, add remaining butter and crème fraîche, and whisk until it has emulsified. Taste the sauce you just created and season to your liking.
10. Put the mussels back into the pot.
11. Add lemon zest, lemon juice, and parsley, and stir.
12. Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!

6. Stuffed Eggplants

French Stuffed Eggplants is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT40M · Total: PT40M

French Style Stuffed Eggplants: Claude Monet’s 5 ingredient easy vegetarian recipe. Elegant and healthy gluten-free appetizer, perfect for lunch or dinner.

Ingredients

• 2 eggplants
• olive oil
• salt
• black pepper
• 1 medium sized onion
• 2 cloves garlic
• 250 grams or 9 oz mushrooms
• 6-7 medium-sized tomatoes
• 1 handful fresh basil
• 5-6 sprigs fresh parsley (optional)
• 70 grams or 2.5 oz parmesan or any other hard cheese

Instructions

1. Cut eggplants in halves. Sprinkle with sea salt and let the bitter juice ooze for 40 minutes. Wipe the liquid away with a paper towel.
2. Preheat the oven to 180 ºC or 350 ºF. Sprinkle eggplant halves with olive oil and black pepper. Roast for 25 minutes.
3. Meanwhile, prepare the stuffing: in a skillet or pot heat 2 tablespoons olive oil. Finely chop garlic and onion. Fry over medium heat for 3 minutes. Finely chop tomatoes and mushrooms and add them to the skillet. Cook for 10 minutes, stirring occasionally. Add chopped basil and parsley.
4. When eggplants are ready, make cuts along edges. Carefully remove the flesh with a spoon. Dice one half of it, keeping the other half for other dishes. Add diced eggplants to the filling and mix well.
5. Stuff eggplant boats with the filling and sprinkle with grinded cheese. Bake for 10 minutes or until cheese is melted. Serve with salad greens. Enjoy!

7. Potato Galette

Little Potato Galette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This amazing Little Potato Galette is great to serve for brunch to dinner or an appetizer. It is filled with Creamer potatoes, goat cheese, garlic, chives and topped with leeks and Proscuitto for the perfect combination of flavors.

Ingredients

• 397 gm. frozen puff pastry (thawed)
• All-purpose flour for rolling out
• 1 lb. Creamer potatoes by The Little Potato Company (I used Terrific Trio)
• 1 large leek or 2 medium (white and pale green parts only, halved lengthwise, thinly sliced)
• 1 Tbsp. olive oil (more for drizzling)
• 4 oz. goat cheese
• 5 Tbsp. heavy cream
• 2 garlic cloves (minced)
• 2 Tbsp. chives (finely diced, divided)
• Pinch of red pepper flakes (optional)
• Kosher salt and freshly ground pepper
• 2 slices Proscuitto (crisped in a nonstick fry pan)
• 1 egg (beaten)

Instructions

1. Roll out the puff pastry on a floured surface with a floured pin to an 18×12″ rectangle. Place on a baking sheet covered with parchment paper. Alternatively, roll out to fit the baking sheet you have. Set aside.
2. Saute the leeks in 1 Tbsp. olive oil in a medium skillet on medium heat for about 5 min. Don’t brown. Season with salt and pepper and set aside.
3. Meanwhile, preheat the oven to 400F and mix the goat cheese with the cream, garlic cloves, and 1 Tbsp. chives. Season with red pepper flakes if using and salt and black pepper. Spread out thinly on the puff pastry leaving a one-inch border.
4. With a mandolin slice Creamer potatoes thinly. Layer in a single layer onto the puff pastry overlapping slightly and mixing up the colors of the Little potatoes evenly. Drizzle with oil and salt and pepper. Top with the sauteed leeks. Fold over the edges and brush with the beaten egg, salt the edge slightly.
5. Bake in the oven for 30-40 minutes. If the middle of the galette starts to puff just poke it slightly to let the air escape. Bake until the potatoes are soft and the crust is golden brown.
6. Garnish with crumbled Proscuitto and the remaining Tbsp. of chives. Slice into large pieces for a side or main and smaller for an appetizer.

8. Cheese Tartlets

Cheese Tartlets – Easy and Elegant is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’24’, ’24 tarlets’]

Cheese Tartlets are French inspired and American easy. These baked cheese tart appetizers are rustic and simple while still being elegant.

Ingredients

• 1 pkg. ready made pie crust dough (contains two crusts)
• 2 eggs (slightly beaten)
• ⅔ cup plain Greek Yogurt
• ½-1 teaspoon salt
• 1-2 teaspoons worcestershire sauce
• ¼-½ teaspoon cayenne pepper (optional)
• ½-1 teaspoon dried thyme
• 3.5 ounces Gouda cheese (shredded)
• 3.5 ounces Fontina cheese (shredded)

Instructions

1. Roll each piecrust on a lightly floured surface to increase overall size by about 1 inch all the way around.
2. Cut 12 circles with a 3″ biscuit cutter from each pie crust.
3. Press circles into a lightly sprayed mini muffin tin forming a crust.
4. If using more than one type of cheese toss shredded cheeses together to mix.
5. Add cheese to each crust filling almost to the top edge. Reserve about 1 ounce of cheese.
6. Mix egg, yogurt, salt, worcestershire sauce, thyme and cayenne pepper until well blended.
7. Pour egg mixture into each crust very slowly coming to about 1/4″ from the top edge.
8. Top with additional shreds of cheese.
9. Bake at 350 degrees for about 25 minutes or until centers are set and crusts are light golden brown. Garnish with additional herbs if desired.
10. Allow to cool slightly in pan before removing and serving.

9. Leek and Gruyere Flamiches

Leek and Gruyere Flamiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet (about 250 g) all-butter puff pastry, thawed
• 3 medium leeks (white and pale green parts only), about 450 g total, cleaned and thinly sliced
• 2 tablespoons (30 g) unsalted butter
• 1 tablespoon Dijon mustard
• 2 large eggs
• 1/2 cup (120 ml) heavy cream
• 1 1/2 cups (150 g) Gruyère cheese, grated, divided
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 3/4 teaspoon fine salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/8 teaspoon freshly grated nutmeg (optional)
• 1 large egg beaten with 1 teaspoon water (egg wash)
• Flour for dusting (optional)

Instructions

1. 1. Preheat the oven to 200°C (400°F). Place a rack in the middle. Lightly flour a work surface if needed.
2. 2. Trim the leeks, reserving only the white and light-green parts. Slice them thinly, then rinse thoroughly in a bowl of cold water to remove grit; drain well.
3. 3. In a large skillet over medium heat, melt the butter. Add the sliced leeks and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the leeks are soft and just beginning to color, about 8–10 minutes. Remove from heat and let cool slightly.
4. 4. Meanwhile, roll the puff pastry on a lightly floured surface to roughly a 10-inch (25 cm) round (or size to fit a 9–10 inch tart pan). Fit the pastry into a 9-inch tart pan with a removable bottom, pressing it into the corners and trimming any excess, leaving a ~1 cm overhang if desired. Chill the lined pan in the refrigerator for 10 minutes to relax the pastry.
5. 5. Brush the bottom of the chilled pastry with the Dijon mustard. Sprinkle half (about 3/4 cup / 75 g) of the grated Gruyère evenly over the mustard.
6. 6. In a mixing bowl, whisk together the 2 eggs, heavy cream, the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg (if using) until smooth. Stir in the thyme.
7. 7. Distribute the cooked leeks evenly over the cheese layer in the pastry shell. Pour the egg-and-cream mixture over the leeks, then sprinkle the remaining Gruyère on top.
8. 8. Brush the exposed pastry edges with the beaten egg wash.
9. 9. Bake in the preheated oven until the filling is set and the top is golden, about 25–35 minutes. If the crust browns too quickly, tent with foil for the last 5–10 minutes.
10. 10. Remove the tart from the oven and let it rest on a rack for 10 minutes before removing from the tart pan. Slice into 4 pieces and serve warm or at room temperature.

10. French Potted Chicken Rillettes

Chicken rillettes (French potted chicken spread) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT210M · Total: PT705M · Yield: [‘6’, ‘6 people’]

You will only need 6 simple ingredients to make this delicious spread.

Ingredients

• 300 grams boneless skinless roast chicken
• 150 grams duck fat
• 300 milliliters bone broth
• 1 shallot
• 2 teaspoons fresh tarragon
• Pinch of sea salt
• Pinch of black pepper

Instructions

1. Peel and thinly slice the shallot.
2. Transfer the shallot to a Dutch oven with one teaspoon of duck fat and make it sweat on low heat.
3. In the meantime, shred the chicken (or turkey).
4. Then add the shredded chicken (or turkey) to the Dutch oven along with all the other ingredients.
5. Cover and let it simmer on low heat until all liquid is absorbed (about 3.5 hours).
6. Taste and adjust seasoning to your own taste. Transfer the mixture to a 350 ml (12 oz) airtight glass jar. Once cooled down, store in the fridge overnight. And voilà! Serve at room temperature with fresh bread. Bon appétit!

11. Baked Camembert

Baked Camembert with Garlic & Rosemary is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 people’]

Ingredients

• 1 boxed camembert (250g)
• 1 clove garlic
• 1 sprig fresh rosemary
• whatever you choose to dip into the cheese (crudites, crackers, bread, etc)

Instructions

1. Preheat oven to 180C (350F)
2. Remove the top of the wooden box and the wax paper surrounding the cheese.
3. Slice the garlic very thinly and tear the rosemary into small sprigs.
4. Score lines into the cheese and press the garlic and rosemary into the lines.
5. Replace the top of the wooden cheese box and wrap the entire box tightly in tin foil.
6. Bake the cheese in the oven for about 20mins.
7. Meanwhile chop up crudite or arrange toast/crackers on a serving plate.
8. After 20 mins carefully remove the cheese from the oven and unwrap.
9. Add to the serving plate and serve warm so that it remains gooey!

12. Lyonnaise Salad

Lyonnaise Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 200 g frisée (curly endive), washed and spun dry (about 6–8 cups loosely packed)
• 200 g bacon lardons or thick-cut bacon, cut into 1/2-inch pieces (about 7 oz)
• 4 large eggs
• 4 slices day‑old bread, cut into 1/2‑inch cubes (about 150 g)
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced (about 1 tablespoon)
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Prepare ingredients: trim and rough‑tear the frisée into bite‑size pieces, mince the shallot, cube the bread, and cut the bacon into lardons. Bring a medium saucepan of water to a gentle simmer for poaching the eggs.
2. 2. Cook the bacon: heat a large skillet over medium heat. Add the bacon lardons and cook, stirring occasionally, until crisp and golden and the fat has rendered (about 6–8 minutes). Use a slotted spoon to transfer the bacon to a paper‑towel‑lined plate, leaving the fat in the pan.
3. 3. Make croutons: reduce the heat to medium‑low and add the butter to the bacon fat in the skillet. When the butter foams, add the bread cubes and toss to coat. Cook, stirring often, until the cubes are evenly browned and crisp (3–5 minutes). Transfer croutons to a plate and set aside with the bacon.
4. 4. Whisk the dressing: in a small bowl, combine the minced shallot, red wine vinegar and Dijon mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
5. 5. Poach the eggs: bring the simmering water to a gentle poach (small bubbles, not a boil). Crack each egg into a small cup and slip them into the water one at a time. Poach until the whites are set but yolks remain soft, about 3–4 minutes for medium eggs. Remove with a slotted spoon and drain briefly on paper towel.
6. 6. Assemble the salad: place the frisée in a large mixing bowl. Pour enough dressing over the greens to lightly coat (you may not need all of it) and toss gently. Add the warm bacon and croutons to the greens and toss once more; the warmth will slightly wilt the frisée.
7. 7. Plate and finish: divide the dressed salad among four plates. Top each portion with one poached egg. Sprinkle with the reserved bacon, a little chopped parsley if using, and a grind of black pepper. Taste and adjust salt and pepper as needed.
8. 8. Serve immediately so the egg yolk can be broken over the salad at the table.

13. Bacon Dill Cheese Puffs

Bacon Dill Gougeres (French Cheese Puffs) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’24’, ’24 – 30 Gougères’]

Ingredients

• 1/2 cup water
• 1/2 cup milk
• 6 Tablespoons butter
• 2 Tablespoons bacon butter (rendered fat from baked bacon)
• Large pinch of coarse salt
• A generous pinch of each: dried dill, onion powder, garlic powder
• 1 cup all-purpose flour
• 4 large eggs
• 2 slices bacon, cooked and chopped
• 3 1/2 ounces shredded Gruyère, Dubliner and/or Asiago cheese (or a mix of the three), plus more for sprinkling
• Freshly ground pepper and freshly grated nutmeg

Instructions

1. Preheat the oven to 400°. Line 1 – 2 large baking sheets with a silicone baking mat.
2. In a medium saucepan, combine the water, milk, butter and bacon fat, salt and seasonings and bring to a boil.
3. Reduce heat to medium low, add the flour and stir it in with a wooden spoon until a smooth dough forms. Continue cooking, stirring frequently, until the dough dries out and pulls away from the pan.
4. Scrape the dough into a medium mixing bowl and let cool for a minute or two. Add the eggs, one at a time, stirring after each one until it’s fully incorporated into the dough, then stir in the bacon, cheese, pepper and nutmeg until all is well mixed.
5. Use a spoon to drop round bits of dough onto the prepared baking sheet, leaving at least an inch or two of space around each one. Top each Gougère with a bit more cheese, then bake at 350 F. for about 22 minutes or until they puffs are a beautiful golden brown.

14. Mini Quiche Lorraine

Mini Quiche Lorraine Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’24’, ’24 pieces’]

This delicious Mini Quiche Lorraine Recipe tastes just like the ones in Paris and is easy to make. The perfect appetizer for parties and celebrations.

Ingredients

• 1 refrigerated Pie Crust
• 3 strips Bacon* (cooked and chopped)
• 2 tablespoons Parsley (chopped)
• 1 cup Gruyere or Swiss Cheese (shredded)
• 4 Eggs
• 1 cup Half & Half
• 1/2 teaspoon Nutmeg
• Salt + Pepper (to taste)

Instructions

1. Preheat oven to 350 Degrees F.
2. Spray the crevices of a mini muffin tin using nonstick spray
3. On a floured surface carefully spread out the pie dough
4. Cut out circles using the rim of a glass or a round cookie cutter
5. Insert each circle in the crevices of a muffin tin. Make the muffin shape with your fingers. Prick the insides of each dough with a fork (this will prevent them from puffing up)
6. Bake for 10-12 minutes or until they start to brown
7. In a bowl mix the eggs, half and half, salt, pepper, parsley, and nutmeg until combined
8. Remove muffin tin from oven and fill each quiche with bacon and cheese. Carefully pour in the egg mixture. Add some more cheese on top
9. Bake for 15-20 minutes until tops are browned and crust is cooked all the way through
10. Enjoy!

15. Baked Camembert with Truffle Honey

Baked Camembert with Truffle Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

A super easy cheese appetizer idea that’s perfect for holiday entertaining.

Ingredients

• 8 oz French Camembert ((you can also use brie))
• 1 loaf crusty bread (like ciabatta or baguette, cut into slices. Fresh or slightly toasted)
• 2 oz truffle honey (spoon desired amount on to bread with melty cheese)

Instructions

1. Preheat the oven to 375 F (190 C).
2. Open the French Camembert, remove the paper and place the cheese back into the wooden container and place it on a small tray. Score a few lines across the top with a sharp knife.
3. Heat the cheese in the oven for about 15 minutes, until melty and hot.
4. Serve with baguette slices and truffle honey.

16. Prawn Tartare

Prawn Tartare is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

Prawn tartare is an easy starter with prawns, capers and avocado flavoured with dill which takes just a few minutes to make in advance.

Ingredients

• 150 g prawns (small peeled prawns or shrimp)
• 1 spring onion
• 1 tbsp dill (fresh, chopped)
• ½ avocado
• 2 tsp lemon juice
• 2 tsp capers
• ¼ tsp black pepper
• flaked sea salt (to taste)
• 6 king prawns (fo)
• 40 g cucumber

Instructions

1. Peel the cucumber and cut into half centimetre dice and set aside for serving.
2. Chop the dill finely and cut the capers and avocado into small cubes.
3. Slice the spring onion through the middle lengthways and finely slice.
4. Put the avocado in a mixing bowl with the lemon juice and stir to coat all the pieces.
5. Put the prawns, dill, capers and spring onions into the bowl with the avocado.Mix well.
6. Place a presentation ring in the middle of a plate and divide evenly.
7. Use a fork to press down so that the ingredients can stick together without gaps.
8. Refrigerate for an hour.
9. When you are ready to serve, gently remove the presentation ring and garnish with the king prawns ans cucumber cubes. Add a little extra dill for garnish.

17. Cheese Souffle Brie

Easy Cheese Souffle with Brie Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 souffles’]

Butter, flour, milk, egg and Brie cheese baked until puffed and golden.

Ingredients

• 8 ounce wheel double creme Brie cheese
• ¼ cup salted butter
• ¼ cup all-purpose flour
• ¼ teaspoon mustard powder
• Pinch of cayenne powder
• 1 cup whole milk
• 4 large egg yolks
• 4 large egg whites

Instructions

1. Preheat oven to 350 F. Slice off all the rind from edges and sides of brie and discard. Cut cheese into small cubes and set aside.
2. Melt butter in a small saucepan over medium heat. Whisk in flour, mustard powder and cayenne.
3. Slowly pour in milk while stirring until combined. Heat, whisking constantly until slightly thickened, about 2 minutes. Add brie pieces and stir until combined and melted. Remove from heat.
4. In a medium bowl, lightly beat egg yolks. While whisking, slowly pour in cheese mixture until combined. Set aside to cool slightly.
5. Beat egg whites on medium in a stand or hand mixer until soft peaks form, about 3 minutes.
6. Scoop 1-cup of beaten egg whites onto cheese mixture and fold until combined. Pour this mixture back into mixing bowl and carefully fold with eggs whites until combined.
7. Pour into four medium or two ramekin dishes, leaving about ¾-inch space from tops. Bake 30-40 minutes, or until top is browned and center jiggles slightly when shook. Serve immediately.

18. Baked Brie Bread with Strawberry Jam

Baked Brie Bread with Strawberry Chili Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Baked brie in bread is very simple to prepare, but it is sure to delight your guests and their taste buds. In general, just cheese, bread and spices will be enough to make it tasty. But I wanted to go a step further and make a spicy strawberry jam. Its sweetness pairs perfectly with the saltiness of the cheese, and the spiciness makes the taste even more interesting and unforgettable.

Ingredients

• 250 g brie ((round shape))
• 1 loaf of bread ((round shape, larger than the brie in diameter by 1-2 cm))
• pinch thyme
• pinch oregano
• extra-virgin olive oil
• 150 g spicy strawberry jam

Instructions

1. Prepare a spicy strawberry jam
2. Preheat the oven to 200 ° C / 400 ° F top+down mode, no convection (no fan).
3. Cut the top off the bread. Cut the flesh from the center into a brie shape, remove the bread crumb, brush the inside with olive oil and jam.Cut the top off the brie cheese and insert it into the bread loaf.Slit the bread on the sides all around the diameter of the bread, in 2 cm increments. Brush the cheese on top with a little more strawberry jam and cover with the sliced top.
4. Cut the crumb into cubes about 2 cm x 2 cm. Brush with olive oil and place together with the loaf on a baking tray. Bake for 20-25 minutes.
5. Take out of the oven, sprinkle everything with a pinch of oregano and thyme and serve immediately with the rest of the strawberry jam. Break off a piece of toasted bread, dip it in the melted brie and enjoy.

19. Gougeres

Gougeres (French Cheese Puffs) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’32’]

These delicious gougeres are light, crisp and packed with flavor from the Gruyere, Cheddar and Parmesan cheese. They’re easy to make and make the perfect appetizer for entertaining

Ingredients

• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) water
• 8 tablespoons (113) grams unsalted butter
• 1 teaspoon (5 grams) granulated sugar
• 1/4 teaspoon kosher salt
• 1-1/8 cups (140 grams) unbleached all-purpose flour (sifted)
• 4 large (200 grams) eggs (room temperature)
• 2 teaspoons Dijon mustard
• 1/3 cup (37 grams) finely grated Gruyere cheese
• 1/3 cup (37 grams) finely grated sharp Cheddar cheese
• 1/3 cup (37 grams) finely grated Parmesan cheese
• 1 large (50 grams) egg
• 1 teaspoon water

Instructions Making the Pate a Choux Dough

1. Preheat the oven to 400°F. Line two half-baking sheets with parchment paper.
2. Sift the flour into a bowl or onto a piece of wax paper. Crack the eggs into a separate bowl.
3. Place the milk, water, butter, sugar and salt in a 4-quart saucepan. Bring the mixture to a boil over medium high heat and make sure all the butter is melted. Remove the pot from the heat and dump in all the flour all at one and quickly stir with a wooden spoon until there are no bits of flour left. You do not want any lumps of flour.
4. Return the saucepan to medium heat and continue to cook the choux while stirring vigorously. The mixture will sizzle as it continues to cook, and a thin layer will form on the bottom of the pan. This step is to cook the protein in the flour and cook some of the moisture in the choux. The dough will become a smooth ball.
5. Put the dough into the bowl of a stand mixer and with the paddle attachment beat on medium speed for 1 minute to cool the choux pasty. Reduce the speed to low, add one egg and increase the speed to medium and beat until the egg is incorporated. Repeat with each egg. After add the second egg, stop the mixture and scrap the bottom and sides of the bowl. After the last egg is added beat the dough on medium speed for another 1-2 minutes until it is smooth.
6. To test the dough stop the mixture, unhook the paddle attachment, push it into the dough and then slowly pull up. If the dough forms a V-shape at the bottom the attachment the choux is ready. Add the mustard and mix for another 10 seconds to incorporate.
7. Sprinkle all of the cheese on top of the dough and mix by hand with silicone spatula. Scrape the sides and bottom the bowl to ensure all the dough and cheese are mixed together.

Baking the Gougeres (Cheese Puffs)

1. Whisk the egg with the water to make the egg wash.
2. Use a 1-1/2-inch cookie scoop to scoop the choux dough onto the baking sheet about 2-inches apart. For a half-baking sheet there will be 15 on each sheet. Brush each gougere with the egg wash. Bake one baking sheet at a time.
3. Bake at 400°F for 10 minutes. Reduce heat to 350°F without opening the oven and bake for 15-17 minutes until choux buns are golden brown. Remove them from the oven and place the pan on the cooling rack. Increase the oven temperature to 400°F and wait for it to reach full temperature before baking the second pan.
4. The gougeres are best serve warmed. If making them for a party they can be made up to 2 days in advance and stored in the refrigerator. When ready to serve, preheat the oven to 350 degrees F and warm the gougeres for 5-7 minutes and until they are warm and crisp.
5. Freeze baked gougeres in a single layer on a sheet pan, then place them in a freezer bag. Reheat straight from the freezer in a 350 degree F oven until they are warm and crisp.

20. Mussels in Mushroom Cream Sauce

Mussels in Mushroom Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

Flavored with shallots, garlic, mushrooms and wine, Mussels in Mushroom Cream Sauce is a unique twist on a classic appetizer or light supper.

Ingredients

• 2 Tablespoons butter
• 2 shallots (finely chopped, or 2 T chopped leeks)
• 6 ounces morels or Shitake mushrooms (coarsely chopped)
• 4 garlic cloves (minced)
• 2 cups dry white wine
• 1/2 cup chicken broth (or vegetable broth)
• 4 pounds mussels
• 1/2 cup half and half (or cream)
• 1-2 teaspoon salt
• half loaf french bread ((optional for dipping in extra sauce))
• Parsley for garnish (optional)

Instructions

1. Wash mussels in cold water and discard any that are broken or still open afterwards. Some may close after handling.
2. In a large very wide bottomed pan, sautee chopped shallots and mushrooms in butter until tender. Add chopped garlic and cook for another minute or two.
3. Add wine and chicken broth and bring to a simmer. Add half of the mussels to the stock and steam until they open. Remove mussels with a slotted spoon, set aside and keep warm. Discard any that don’t open. Repeat with remaining mussels.
4. Add cream to the sauce and salt to taste. Divide mussels into 4 large bowls and top with the sauce. Garnish with parsley if desired and serve with a nice crusty bread for sopping the juices.

21. Asparagus Quiche

Asparagus Quiche with Sweet Potato Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘8’, ‘8 slices’]

Celebrate springtime with this delicious and healthy asparagus quiche with sweet potato crust. This easy quiche is made of 7 ingredients and is perfect for brunch, Easter or any springtime family gathering!

Ingredients

• 3 medium-sized sweet potatoes
• 1 tablespoon olive oil*
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 2 ½ cups or 500 g quark**
• 2 tablespoons Maille Dijon Originale Mustard
• 1 cup or 100 g gruyère* (grated)
• 1 tablespoon fresh thyme**
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 20 spears green asparagus (ends trimmed)

Instructions For the sweet potato crust:

1. Preheat oven to 370°F or 190°C. Slightly grease a 12 inch or 30 cm pie pan with ½ tablespoon olive oil. Set aside.
2. Peel and thinly slice sweet potatoes, best using a mandoline slicer. Arrange the sweet potato slices in two layers across the bottom and sides of the pie pan until completely covered. Sprinkle with salt and freshly ground black pepper and bake for 15 minutes.

For the quiche filling:

1. In a medium-sized deep mixing bowl beat the eggs until foamy. Stir in quark, Maille Dijon Originale Mustard, grated gruyere, thyme and season with salt and freshly ground black pepper.
2. When the sweet potato crust is ready, lay out half of the asparagus on the crust. Pour the egg mixture over the asparagus and spread into an even layer. Top with the second layer of asparagus. Bake for 35-40 minutes or until the filling is set. Let cool for a few minutes before serving. Enjoy!

22. Cheese and Bacon Gougeres

Cheese And Bacon Gougères is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [’25’, ’25 Balls’]

Ingredients

• 1 1/4 Cups All purpose flour
• 1 Teaspoon Salt
• 1/2 Teaspoon Sugar
• 1/2 cup Butter (1 stick, unsalted)
• 1/2 Teaspoon Nutmeg
• 1 1/2 Cups Gruyere cheese (grated)
• 4 Bacon Strips
• 4 Eggs
• 1 Cup Water
• Parmesan Cheese (for sprinkling on top)

Instructions

1. Preheat Oven to 425 Degrees Fahrenheit
2. In a skillet, cook the bacon over medium heat
3. Place cooked bacon on a plate lined with paper towels to absorb the extra grease. Chop in little pieces and cool
4. In a medium saucepan, cook the water, nutmeg, salt, sugar and butter until the liquid comes to a simmer. Lower the heat
5. Quickly add all the flour at once and stir with a wooden spoon until the flour is no longer visible. Keep stirring until the dough detaches from the sides. About 2 minutes
6. Remove from heat and add the Gruyere cheese and bacon. Stir until combined and cheese melts
7. Add the dough to the mixer fitted with a paddle attachment. Mix on medium speed for around 2 minutes or until the dough cools off
8. Add the eggs one by one beating well after each addition
9. Line 2 baking sheets with parchment paper or silicone mats
10. Use an ice cream scoop to shape the dough into balls. You can also shape them by hand
11. Sprinkle parmesan cheese on top of each ball
12. Bake for around 20 minutes or until the Gougères are puffed up and golden

23. Curried Chicken Liver Pate

Curried Chicken Liver Pâté is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 people’]

A simple and delicious appetizer for your next party! Note that you’ll need to make this a day in advance for it to set up in the refrigerator. Recipe adapted from The Book of Hot & Spicy by Louise Steele (l987).

Ingredients

• 3/4 cup butter (1 1/2 sticks, divided)
• 1 small onion (finely chopped)
• 1 clove garlic (minced)
• 8 ounces chicken livers (trimmed)
• 1 teaspoon curry powder
• 1/2 cup chicken stock
• 2 eggs (hard boiled and cut in half)
• 2 pinches cayenne pepper
• salt and freshly ground black pepper (to taste)

Instructions

1. Melt ½ cup butter in a skillet. Add onion, garlic and chicken livers; cook over medium-low heat for about 5 minutes, stirring. Stir in the curry powder and chicken stock and simmer about 5 minutes, turning the chicken livers a few times.
2. Let mixture cool slightly, then place it and the eggs in a food processor. Add the salt, pepper and cayenne and process until smooth. Pour into desired container and smooth out if necessary. Chill overnight.
3. Melt the remaining ¼ cup butter and slowly pour on top of pate. Garnish as desired (bay leaves, lemon slices, flat leaf parsley).

24. Gougeres Gruyere

Gougères Gruyère – French Appetizer Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’40’, ’40 Gougères Gruyère’]

Gougères Gruyère is a French appetizer recipe that is not only a mouthful to pronounce but also a mouthful of cheesy deliciousness.

Ingredients

• 1/2 cup milk
• 1/2 cup water
• 1/2 cup unsalted butter
• 1 cup all purpose flour
• 4 large eggs, at room temperature
• 2 cups coarsely grated Gruyère cheese
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Pinch of black pepper
• Pinch of nutmeg
• Pinch of cayenne pepper

Instructions

1. Preheat the oven to 400°F and line baking sheets with parchment paper.
2. Cut the butter into small pieces and put in a saucepan with milk, water, and kosher salt. Bring to a boil.
3. Add all of the flour at once, reduce heat, and stir with a wooden spoon. After about 2 minutes, the dough will start drying out and pulling away from the pan. That’s precisely what you want. This will make your gougères crispy on the outside.
4. Scrape the dough into a mixing bowl and let cool for a couple of minutes.
5. Add eggs one at a time and beat them into the dough.
6. Once the dough is mixed well, add cheese, Dijon mustard, black pepper, nutmeg, and cayenne pepper, and mix again.
7. Transfer the dough into a pastry bag with a 1/2” round tip and pipe tablespoon mounds two inches apart on the baking sheets. You can also use a spoon or a cookie scoop instead.
8. Bake for about 25 minutes until they’re nicely puffed up and golden brown. Gougères Gruyère are best served warm. Enjoy!

25. Sun Dried Tomato Pesto and Feta Palmiers

Sun-Dried Tomato Puff Pastry Palmiers with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’20’]

This show stopping appetizer is made with only four ingredients. Flakey puff pastry, sun-dried tomatoes, feta, and pesto create this elegant appetizer fit to please a crowd.

Ingredients

• 1 sheet frozen puff pastry (2 sheets per box, 1 sheet makes about 20 palmiers)
• 1/4 cup pesto
• 1/2 cup sun-dried tomatoes (chopped)
• 1/2 cup feta cheese (crumbled)

Instructions

1. First, thaw one sheet of frozen puff pastry according to the package directions. Once thawed, unfold the dough onto a sheet of parchment paper lying on a flat surface.
2. Roll the dough slightly with a rolling pin to about a 10×12 rectangle.
3. Spoon the pesto over the top of the puff pastry and spread it out to the edges in an even layer.
4. Next, sprinkle the chopped sun-dried tomatoes and the crumbled feta in an even layer on top of the pesto. With flat hands, lightly press down the feta and sun-dried tomatoes into the pesto and puff pastry (creating a flatter surface area).
5. Starting with one of the long sides, carefully roll inwards toward the center of the sheet. Stop rolling once it reaches the middle.
6. Then roll the other side of the dough until both sides meet evenly in the middle. Next, wrap the parchment paper over the top of the rolled pastry dough and tuck it in on the other side to hold its shape. Place the dough in the freezer (seam side up) for one hour or up to four.
7. Wrap the parchment paper over the top of the rolled puff pastry and tuck in on the other side to hold its shape. Place in freezer (seem side up) for at least an hour.
8. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Remove the rolled puff pastry from the freezer, place it on a cutting board, and remove the parchment paper (still seam side up). With a sharp knife, slice the rolled dough into ¼ inch pieces. Place each palmier about two inches apart and bake for 12 minutes or until golden brown. If the palmiers become misshaped after slicing, reshape each with your fingers while on the baking sheet.
9. Remove the palmiers and transfer them to a wire rack to cool completely.

26. Creamy Gougeres Cheese Puffs

Gougères Cheese Puffs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’30’]

Gougères Cheese Puffs are warm, soft and creamy, like a dollop of toasty bread infused with gooey cheese. Warm and cheesy–mmm!

Ingredients

• 4 Tablespoons butter
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup all-purpose flour
• 2 eggs
• 4 ounces Gruyere cheese (about a cup, or other flavorful hard cheese like aged cheddar)
• 1/4-1/2 teaspoon pepper

Instructions

1. Preheat the oven to 400° F. Line a large jelly roll pan with parchment paper.
2. In a small saucepan, melt the butter then add water and salt and bring to a boil. Stir in the flour and mix vigorously until a smooth dough forms. Continue stirring over low heat until it dries out slightly, about 2 minutes.
3. Let cool for a minute then transfer to a mixing bowl. Add one egg to the dough beating thoroughly until fully incorporated, then repeat with the second egg. When smooth, add the cheese and pepper and mix thoroughly.
4. Transfer the dough to a pastry bag fitted with a ½ inch round tip or leave the tip off entirely. If you don’t have a pastry bag, you can place in a zip loc bag and cut off one corner. Pipe walnut-sized mounds onto your parchment, an inch apart. A 5 x 6 arrangement worked well for me.
5. Bake until puffed and golden, about 20 minutes. Serve hot.

27. Chicken Liver Pate with Apples

Chicken Liver Pâté with Apples and Brandy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [’12’, ’12 servings’]

A rich and smooth chicken liver pate with apples and brandy that’s perfect on apple slices or with crackers. Recipe adapted from Martha Stewart’s Entertaining

Ingredients

• 12 ounces chicken livers (trimmed)
• 1 shallot (chopped)
• 1 Granny Smith apple (peeled and chopped)
• 4 ounces pancetta (diced (or fatty bacon))
• 8 ounces unsalted butter (diced, room temperature)
• 2 Tablespoons butter (for sauteing the apple)
• 1 teaspoon dry mustard (Colman’s)
• 1/4 cup apple brandy or brandy
• 1/4 teaspoon nutmeg
• 1 teaspoon fresh thyme leaves (chopped)
• 1 pinch ground cloves
• 1/4 teaspoon kosher salt (to taste)
• 1/4 teaspoon white pepper (to taste)

Instructions

1. Put the trimmed livers in a small saucepan covered with water and bring to a boil. Reduce heat and simmer 15 minutes. Cool in liquid, then drain.
2. In a separate pan, heat 2 Tablespoons butter over a low heat until melted, add pancetta, shallots, fresh thyme, and chopped apples and continue cooking until apples are tender, about 5 to 7 minutes.
3. Deglaze pan with brandy, scraping pan, and cook about 1 to 2 minutes.
4. In a food processor, add livers, dry mustard, nutmeg, pinch of cloves, apple mixture, and butter, and pulse until pate is smooth.
5. Check seasoning, adding kosher salt and pepper to taste. Transfer into small ramekins.
6. Chill pâté until ready to eat. If pate will not be eaten within a day or two, add a thin layer of melted butter to the top to preserve it.

28. Escargot

French Escargot Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’24’]

Easy escargot recipe made at home with canned snails, garlic-parsley butter, and lemon zest. Learn what is escargot and how to make classic French escargot in minutes.

Ingredients

• 7 ounces canned extra-large snails (, count is 24)
• 1/2 cup quality unsalted butter (, softened )
• 3 tablespoons flat-leaf parsley (, minced)
• 4 large garlic cloves (, grated)
• 1/2 teaspoon coarse Kosher salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons cognac, brandy or white wine (, optional )
• 1 teaspoon lemon zest
• crusty bread (, optional for dipping)

Instructions

1. Preheat the oven to 400°F.
2. Place the 7 ounces canned extra-large snails in a colander and rise with cold water. Meanwhile, fill a small saucepan with water water and bring to a very low simmer. Add the snails, simmering for 1-2 minutes. Drain in the colander and rinse with cold water.
3. A bowl or a small food processor, combine the softened 1/2 cup quality unsalted butter, minced3 tablespoons flat-leaf parsley, grated 4 large garlic cloves, 1/2 teaspoon coarse Kosher salt and 1/4 teaspoon ground white pepper. Blend until evenly combined.
4. This step is optional, but adds sweetness and flavor. Place the snails into a small shallow bowl with the 2 tablespoons cognac, brandy or white wine. Toss to coat and sit for 2 minutes. Using a fork, remove them to the wells of an escargot dish. Feel free to put two small ones in a well.
5. Evenly divide the softened butter over the tops of each well. Place the escargot dishes on a rimmed baking sheet for easily handling.
6. Bake for 4-5 minutes or until the butter melts and gets bubbly.
7. Remove and top with 1 teaspoon lemon zest, serving with a side of crusty bread.
8. If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

29. Crab Canapes

Crab Canapés is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’]

These crab canapés take just a few minutes to make with canned crab, mayonnaise, spring onions and cucumber..

Ingredients

• 100 g white crab meat
• ½ French baguette (12 slices)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 4 spring onions
• 3 tbsp mayonnaise
• 8 slices Cucumber
• 1 tbsp parsley (chopped and extra leaves for garnish)
• ¼ tsp paprika

Instructions

1. Drain the canned crab.
2. Cut the bread into 12 slices about 1.5 centimetres or half an inch thick.
3. Brush the top of each piece of bread with the olive oil and place on a baking tray.
4. Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake the crostini for about 10 – 15 minutes until golden.
5. Remove from the oven and leave to cool completely on a wire rack.
6. Peel the spring onions and reserve 2 for the garnish. Finely chop the onions and slice the garnish onions on the diagonal.
7. Retain 2 slices of cucumber for the garnish, cut into segments and finely chop the rest.
8. Chop the parsley and reserve a few leaves for garnish.
9. Place the crab in a mixing bowl with the lemon juice, mayonnaise and chopped parsley, cucumber and spring onions.
10. Mix with a fork to combine.
11. When you are ready to serve the crab canapés top the crostini with a spoonful of the crab mayonnaise.
12. Sprinkle the crab mayonnaise with the paprika and top with the remaining parsley, cucumber and spring onion.
13. Serve

30. Bacon Wrapped Prunes

Bacon Wrapped Prunes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’20’, ’20 servings’]

A super easy 2 ingredient recipe.

Ingredients

• 20 prunes
• 10 slices bacon

Instructions

1. Preheat oven to 410°F (210°C)
2. Wrap each prune in a slice of bacon and secure with a toothpick.
3. Put the bacon wrapped prunes on a baking sheet and bake for 10-15 minutes or until bacon is browned and crispy. And voilà! Wait for your bacon wrapped prunes to cool down a notch before serving (otherwise you and your guests will burn your tongue). Bon appétit !

31. Mixed Olive Tapenade

Mixed Olive Tapenade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups mixed pitted olives (about 300 g) — e.g., 1 cup Kalamata + 1 cup Castelvetrano/green
• 1 medium red bell pepper (to roast) — about 1 cup chopped
• 2 tablespoons capers, drained
• 2 garlic cloves, smashed
• 2 anchovy fillets, rinsed and chopped (optional)
• 1/4 cup extra-virgin olive oil, plus 1 tablespoon for cooking
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon red wine vinegar (optional)
• 1/4 teaspoon red pepper flakes (optional)
• Freshly ground black pepper, to taste
• Salt, only if needed (olives and capers are salty)

Instructions

1. 1. Prepare and measure all ingredients. Pit the olives if they are not already pitted. Preheat the broiler or a gas flame for roasting the pepper.
2. 2. Roast the red bell pepper: place the whole pepper under the broiler or directly over a gas flame, turning occasionally, until the skin is blackened and blistered all over (about 8–12 minutes under a broiler or 6–10 minutes over a flame). Remove to a bowl and cover with plastic wrap or a lid for 10 minutes to steam; this loosens the skin.
3. 3. When cool enough to handle, peel off the charred skin, remove the stem and seeds, and chop the roasted pepper into rough pieces. The pepper should be tender.
4. 4. In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the smashed garlic and chopped anchovy fillets (if using) and cook, stirring, until the garlic softens and the anchovies melt into the oil, about 30–60 seconds. Add the drained capers and cook another 20–30 seconds. Remove the skillet from the heat — this step mellows and blends flavors and ensures those ingredients are cooked through.
5. 5. Combine the olives, chopped roasted pepper, garlic/caper mixture, lemon juice, lemon zest, parsley, red wine vinegar (if using), and red pepper flakes (if using) in a food processor or a sturdy bowl for hand-chopping.
6. 6. Pulse the mixture in the food processor in short bursts until it reaches a coarse, spreadable texture (not completely pureed). With the processor running briefly, drizzle in the remaining 1/4 cup olive oil to bind the tapenade. If chopping by hand, finely mince and then mix; add the oil and stir to combine.
7. 7. Taste and adjust seasoning: add freshly ground black pepper and, only if needed, a pinch of salt (remember olives and capers add saltiness). Add a little more lemon juice or olive oil to balance acidity and texture if desired.
8. 8. Transfer the tapenade to a serving bowl. Let it rest at room temperature for 15–30 minutes to allow flavors to meld, or refrigerate for up to 24 hours. Serve on toasted baguette slices, crackers, grilled vegetables, or as a condiment alongside grilled fish or salads.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.