Appetizer - 317 recipes
More Appetizer recipes
Autumn pumpkin, mushroom and chestnut tart

By Sandra , blog Cuisine Addict
Preheat the oven to 180 degrees
- 1 pastry
- 1 shallot
- 80 g chanterelle mushrooms
- 100 g button mushrooms
- 60 g tinned chestnuts
- 120 g pumpkin
- 1 handful of hazelnuts
- 1 handful of pine nuts
- 2 eggs
- 200 ml single cream
- 100 ml of milk
- 1 tablespoon cornstarch
- 50 g grated cheese
- Salted butter
- Salt and Pepper
Rice and seafood in a garlic vinaigrette

By Perrine
1. Cook the rice in 2 times its volume of lightly salted water
Stuffed apricots with tuna mayonnaise

By Coyac
Drain the apricots
- 1 tin halved apricots
- 1 tin tuna
- mayonnaise
Festive Savoury Palmiers

By selmastable, Selma's Table
Quick and easy savoury pastries
- 1 sheet of ready rolled puff pastry – they range from 320 g – 375 g depending on the brand.
- 300g of sausage meat – either de-skin some sausages
- use sausage meat or at this time of year you can use some ready made festive stuffing
- 1 handful of chopped (cooked) chestnuts. Save the rest for the sprouts on Christmas Day.
- 1 finely chopped banana shallot or a medium onion
- 1 handful of dried cranberries
- 1 tsp chopped fresh thyme leaves stripped from their stalks
- 1 Tbsp chopped parsley
- salt and pepper
- 1 beaten egg for glazing
Green meadow tart

By Gwen Rassemusse
Wash and cut the vegetables and keep their leaves
Rhubarb and Brie Canapes

By BangersAuVin, Bangers Au Vin
A quick and easy appetiser, that you can customise by changing the crunchy base
- 4 stalks of rhubarb
- 3 tbsp of sugar
- A generous slice of ripe brie - Somerset Brie works a treat
- Any savoury biscuit of your choice
- or crostini
- toasted french bread
- you choose!
Italian bruschetta, aubergine confit, buffalo mozzarella, reggiano parmagiano

By Audrey du blog La petite cuisine d'Audrey
Toast the bruschetta under the grill
- Bruschetta Bread
- Ripe tomatoes
- 1 aubergine
- Pancetta
- Parmesan cheese
- Mozzarella
- Olive oil
- Black pepper
Apricot foie gras pistachio

By Chef Damien
- "Knead" the foie gras with the Ratafia and add a turn of pepper
Sweet and Sour Tomatoes with Feta Cheese

By wendymcc
Preheat oven to 220c/425f/Gas mark 7
- FOR THE TOMATOES:
- 1 Tbsp Olive Oil
- 4 Vine Tomatoes (Cut in half)
- 2 Tbsp Brown Sugar
- 2 Tbsp Balsamic Vinegar
- FOR THE CHEESE:
- 100g Feta Cheese
- 2 Tbsp Olive Oil
- Rind of 1 Lemon
- Rind of 1 Lime
- Basil Leaves (Small Handful)
Cake with prawns and mozzarella

By SACCO Marilyn
Make the dough: Preheat the oven to gas mark 4 (180°C)
Slimming guacamole

By lumegoourmande
Clean and peel the courgettes, removing a strip of skin every 2 cm with a knife or peeler
- 800 g small courgettes
- 150 g avocado
- ½ squeezed lemon
- 3 tbsp of olive oil
- 6 sprigs of dill
- 5 drops of Tabasco
- Salt.
Sea urchin shells with a cream of Jerusalem artichoke

By Gilles Goess Hostellerie La Briqueterie, France
Preparation of sea urchins: - Open the flat side of the sea urchin shell by cutting with scissors, remove the ora...
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