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Appetizer - 312 recipes

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Brown the slices of bread in a pan with some butter

  • 1 jar of mini green asparagus (100 g)
  • 3 slices of bread
  • 10 cl of single cream
  • 1 egg
  • 1 tablespoon chopped chives
  • 1 teaspoon cornstarch
  • 2 tablespoons of breadcrumbs
  • salt and pepper
3/5 (95 Votes)

By

1.Start by softening the rice papers

  • About 14 edible rice papers (also called rice wrappers sometimes)
  • About 1 cup fresh mint leaves
  • About 7 oz cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
  • About 14 lettuce leaves
  • About 2 cups cooked rice vermicelli, cold
  • About 3 cups fresh bean sprouts
  • For the sauce
  • 4 tbsp rice vinegar
  • 4 tbsp fish sauce
  • 1 cup water
  • 1 tbsp sugar
  • 1 garlic clove, crushed (optional)
  • 1 tbsp grated carrots (optional)
2.8/5 (10 Votes)

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This recipe makes 2 loaves

  • 500g/1lb 2oz strong white bread flour
  • 2 tsp salt
  • 2 sachets dried easy blend yeast
  • 2 tbsp olive oil
  • 400ml/14fl oz cold water
  • olive oil, for drizzling
  • fine sea salt
3.1/5 (55 Votes)

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Cut each cherry tomato in half and thread one half on to a cocktail stick

  • 1 x pack of cherry tomatoes
  • 1 x tub of mozarella balls
  • A handful of small basil leaves
  • Garlic oil
  • Pepper
2.8/5 (17 Votes)

By

Cook the peppers in a hot oven (240°C), turning occasionally until the skin begins to blacken

3.3/5 (134 Votes)

By

Preheat the oven to 180 degrees

  • 1 x whole Camembert (in a wooden box)
  • 2 x garlic cloves
  • Fresh bread or baguette
2.7/5 (21 Votes)

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Immerse the tomatoes about 30 seconds in boiling water and peel them

  • For the crumble:
  • 1.5 kg of round tomatoes
  • 75 gr of fine breadcrumbs
  • 100 gr of flour
  • 60 gr pine nuts
  • 100 gr fresh grated parmesan
  • 125 gr of salted butter, soft
  • 10 sprigs of rosemary
  • Olive oil
  • Salt and pepper
  • For the goat cheese sauce:
  • 200 ml full cream
  • 225g fresh goat cheese
  • Thyme
  • pepper
2.8/5 (127 Votes)

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Grill aubergine over charcoal fire or place over center shelf in hot oven (375-400 degrees) on a baking dish

  • 1 medium-sized aubergine (12 oz - 375 grams)
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic
  • 2 teaspoons salt or to taste
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped parsley (optional)
3/5 (138 Votes)

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Put the mustard in a bowl, add the balsamic vinegar, mix well

2.8/5 (134 Votes)

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Open and empty pumpkin from the seeds (save them for making roasted pumpkin seeds for cocktails) and filaments

2.9/5 (14 Votes)

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Wash and chop the parsley, chives and basil and put to one side

  • 6 red peppers, roasted and peeled
  • 150g goat's cheese
  • 10 pitted black olives
  • 1 bunch of parsley
  • 1 bunch of chives
  • 6 basil leaves
  • Salt and Pepper
  • Olive oil for seasoning
2.8/5 (102 Votes)

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Separate the leaves and the radishes

3.2/5 (91 Votes)

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