Food & Cooking Recipes Appetizers 12 Fabulous French Appetizer Recipes That Bring the Bistro Home 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 August 26, 2022 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 appetit! 01 of 13 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 13 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 13 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 13 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 13 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, since it calls for frozen puff pastry. Serve yours with a port-spiked fruit compote (the boozy fruit!), apple slices, and baguette. View Recipe 06 of 13 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 13 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 13 Roasted Beets with Tarragon YASU+JUNKO The rich sweetness of roasted beets, the fresh anise scent of tarragon, and the crisp bitterness of endive leaves come together in one perfect bite. View Recipe 09 of 13 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 10 of 13 Plateau de Fruits de Mer with Two Sauces "Fruits de mer" is the French term for seafood—it literally means "fruits of the sea." Present a bounteous harvest of shrimp, oysters, and lobster tails with simple homemade sauces on a bed of crushed ice for a spectacular start to the meal. View Recipe 11 of 13 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 13 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 13 Lemon-Parsley Gougères Quentin Bacon Egg-rich choux pastry gets a savory punch from cayenne pepper, lemon zest, scallions, and parsley. Once the dough is piped into rounds, it can be frozen for up to one month before baking. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit