Food & Cooking Recipes Appetizers 14 Fabulous French Appetizer Recipes That Bring the Bistro Home These classic recipes will set an elegant tone for your next dinner party. By Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Editorial Guidelines Updated on September 25, 2024 Close Photo: Christopher Testani Whether you're hosting friends for l'heure d'apéro, or aperitif hour, when drinks are poured and little snacks are available for nibbling, or you're looking for a dish to start your next dinner party, there's a French appetizer that's just right in this selection. Each of these hors d'oeuvres will add a touch of sophisticated simplicity to your gathering. We have classics like steak tartare, which you can and should make at home, an irresistible take on Brie en croute, cheesy pastries, pungent olive tapenade (so easy to make!), and more. Pour a round of drinks, or pop open a bottle of Champagne to complete the picture of elegance. Bon appétit! 01 of 14 Mixed Olive Tapenade William Abranowicz A pleasingly pungent Provençal spread of olives, anchovies, capers, and garlic pairs well with sliced baguette or crudités. View Recipe 02 of 14 Grilled-Shrimp Grand Aioli Chris Simpson This grand spread will transport your friends to the South of France. There's a platter of shrimp and vegetables with two delectable sauces for dipping: an avocado aioli and a sprightly mint-mustard vinaigrette. Most of elements are served chilled or room temperature, so it's largely make-ahead. View Recipe 03 of 14 Provençal Onion Tart David Malosh Our puff-pastry take on the pizza-like pissaladiere has slivered olives, anchovies, and plenty of onions. Using frozen puff pastry means it's perfect for last-minute get-togethers or casual cocktails. View Recipe 04 of 14 Steak Tartare Bryan Gardner The ultimate bistro appetizer can be made at home. The secret to serving a restaurant-quality iteration? Be sure to use the best quality beef tenderloin you can find. View Recipe 05 of 14 Baked Brie with Boozy Fruit Aya Brackett C'est formidable! This pastry-encrusted baked brie is a crowd-pleasing way to start a meal. Plus it's easy because it calls for frozen puff pastry. Serve yours with a port-spiked fruit compote (the boozy fruit!), apple slices, and a baguette. View Recipe 06 of 14 Asparagus-Gruyère Tart Store-bought puff pastry gives you a jump-start when making this beautiful, savory tart. Top it with shredded Gruyère cheese and asparagus spears, bake until golden brown, and cut into dainty squares for a totally irresistible hors d'oeuvre. View Recipe 07 of 14 Chicken-Liver Mousse with Raspberry Jelly Christopher Testani Exquisite and easy, the rich combination of chicken liver and butter is beautifully complemented by sweet-tart raspberry jelly. View Recipe 08 of 14 Herb-Cheese Palmiers A classic French pastry gets a savory makeover with Parmesan, cheddar, and your choice of fresh herbs folded up in a sheet of puff pastry. View Recipe 09 of 14 Roasted-Carrot-and-Beet Tart Bryan Gardner This elegant phyllo-based vegetable tart features a cilantro-hazelnut chermoula base, topped with roasted root vegetables. You might want to peel the beets using gloves to avoid staining your fingers red. View Recipe 10 of 14 Smoked Trout and Avocado Mousse in Endive Burcu Avsar A light and refreshing dish, this is like a handheld salad that features a silky soft avocado mousse inside a crunchy endive leaf. Complete with garnishes, the presentation is striking. View Recipe 11 of 14 Mushroom-and-Goat-Cheese Purses Buttery bundles of crisp phyllo pastry hold a treasure of sautéed mushrooms, shallots, thyme, and creamy tidbits of goat cheese. View Recipe 12 of 14 Oysters with Champagne-Tarragon Mignonette Oysters on the half-shell, Champagne (vinegar), and fresh tarragon: What could possibly be more French than this trio? View Recipe 13 of 14 Gougères Quentin Bacon The egg-rich choux pastry gets a flavorful boost from two types of cheese—Gruyère and Parmesan—and bakes into chewy little breads that are impossible to resist. You can jazz up the pastry with scallions or parsley, if you wish. Once the dough is piped into rounds, it can be frozen for up to one month before baking. View Recipe 14 of 14 Tarte Flambée These delicious tarts are like mini pizzas, topped with thick-cut bacon, caramelized onions, and Comte cheese. Slice into little squares for easy serving as an appetizer. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit