The Best French Appetizer Recipes

chicken liver mousse crostini recipe — 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!

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Mixed Olive Tapenade

A pleasingly pungent Provençal spread of olives, anchovies, capers, and garlic pairs well with sliced baguette or crudités.

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Grilled-Shrimp Grand Aioli

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.

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Provençal Onion Tart

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.

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Steak Tartare

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.

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Baked Brie with Boozy Fruit

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.

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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.

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Chicken-Liver Mousse with Raspberry Jelly

Exquisite and easy, the rich combination of chicken liver and butter is beautifully complemented by sweet-tart raspberry jelly.

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Roasted Beets with Tarragon

Golden beets with red endive recipe — 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.

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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.

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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.

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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.

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Oysters with Champagne-Tarragon Mignonette

oysters with champagne viniagrette recipe

Oysters on the half-shell, Champagne (vinegar), and fresh tarragon: What could possibly be more French than this trio?

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Lemon-Parsley Gougères

lemon parsley gougere puffs — 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.

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