18 Delicious French Appetizer Recipes Gourmet

Imagine transporting your taste buds straight to the heart of Paris with every bite! Our roundup of 18 Delicious French Appetizer Recipes is your ticket to hosting a gourmet soirée or simply spicing up weeknight dinners. From creamy cheeses to flaky pastries, these easy-to-follow recipes bring a touch of French elegance to your table. Ready to impress? Let's dive into the flavors of France!

Brie and Cranberry Phyllo Bites

These Brie and Cranberry Phyllo Bites are the perfect blend of creamy, tangy, and crispy, making them an irresistible appetizer for any gathering.

Ingredients

• 1 package of phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 8 oz Brie cheese, cut into small cubes
• 1/2 cup cranberry sauce
• 1/4 cup chopped pecans
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully unroll the phyllo dough and cut it into 3-inch squares using a sharp knife.
3. Brush each phyllo square lightly with melted butter, then layer another square on top and brush again. Repeat until you have 3 layers.
4. Place a cube of Brie in the center of each layered phyllo square, top with a teaspoon of cranberry sauce, and sprinkle with chopped pecans and thyme.
5. Gently gather the corners of the phyllo squares to enclose the filling, creating a small bundle. Brush the outside with more melted butter.
6. Bake for 12-15 minutes, or until the phyllo is golden and crispy.

The contrast between the melty Brie, sweet cranberry, and crunchy phyllo creates a bite-sized treat that’s as beautiful as it is delicious.

Tip: For an extra flavor boost, drizzle the baked bites with a little honey before serving.

French Onion Soup Dumplings

Imagine the rich, caramelized flavors of French onion soup tucked inside a tender dumpling — these little bites are a game-changer for your next appetizer spread.

Ingredients

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 cup dry white wine
• 2 cups beef broth
• 1 tbsp all-purpose flour
• 1/2 tsp dried thyme
• 24 round wonton wrappers
• 1 cup shredded Gruyère cheese
• 1 tbsp olive oil

Instructions

1. In a large skillet over medium heat, melt the butter. Add the onions, sugar, and salt. Cook, stirring occasionally, for 25 minutes until deeply caramelized.
2. Pour in the white wine, scraping up any browned bits. Cook for 2 minutes until the wine is mostly evaporated.
3. Stir in the flour and thyme, then gradually add the beef broth. Simmer for 10 minutes until slightly thickened. Remove from heat and let cool slightly.
4. Preheat oven to 375°F. Brush a mini muffin tin with olive oil. Press a wonton wrapper into each cup, then fill with a spoonful of the onion mixture and a pinch of Gruyère.
5. Bake for 12-15 minutes until the edges are golden and the cheese is bubbly. Let cool for 2 minutes before serving.

The magic of these dumplings lies in their crispy wrapper giving way to a molten, savory center — a perfect bite every time.

Tip: For an extra touch, broil the dumplings for the last minute to get that classic French onion soup cheese crust.

Ratatouille Tartlets

These Ratatouille Tartlets are a delightful twist on the classic French dish, perfect for impressing guests or enjoying a fancy weeknight dinner.

Ingredients

• 1 sheet puff pastry, thawed
• 1 small eggplant, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 small red bell pepper, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup tomato sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F and lightly grease a muffin tin.
2. Roll out the puff pastry on a floured surface and cut into 6 squares. Press each square into the muffin tin to form tartlet shells.
3. Spread 1 tbsp of tomato sauce at the bottom of each tartlet shell, then sprinkle with a bit of mozzarella cheese.
4. In a bowl, toss the eggplant, zucchini, yellow squash, and red bell pepper with olive oil, salt, black pepper, and dried thyme until evenly coated.
5. Arrange the vegetable slices in a spiral pattern on top of the cheese in each tartlet shell.
6. Bake for 25 minutes, or until the pastry is golden and the vegetables are tender.

The layers of thinly sliced vegetables not only create a stunning visual effect but also ensure each bite is packed with flavor. The puff pastry adds a buttery crunch that contrasts beautifully with the tender veggies.

Tip: For an extra flavor boost, drizzle the baked tartlets with a balsamic glaze before serving.

Goat Cheese and Herb Stuffed Mushrooms

These Goat Cheese and Herb Stuffed Mushrooms are the perfect bite-sized appetizer, blending creamy goat cheese with fresh herbs for a burst of flavor in every bite.

Ingredients

• 24 large white mushrooms, stems removed
• 4 oz goat cheese, softened
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together the goat cheese, parsley, thyme, minced garlic, salt, and black pepper until well combined.
3. Carefully fill each mushroom cap with the goat cheese mixture, mounding it slightly.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle lightly with the remaining olive oil.
5. Bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.

The combination of creamy goat cheese and aromatic herbs creates a luxurious filling that contrasts beautifully with the earthy mushrooms.

Tip: For an extra crunch, sprinkle the stuffed mushrooms with breadcrumbs before baking.

Provencal Tomato and Goat Cheese Galette

This Provencal Tomato and Goat Cheese Galette is a rustic, free-form tart that brings the flavors of the French countryside to your table with minimal fuss.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 medium tomatoes, thinly sliced
• 4 ounces goat cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon herbes de Provence
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. Arrange tomato slices over the dough, leaving a 2-inch border. Sprinkle with 4 ounces goat cheese, 1 tablespoon olive oil, 1 teaspoon herbes de Provence, and 1/4 teaspoon black pepper. Fold the edges over the filling, pleating as you go. Brush the crust with beaten egg.
4. Bake for 25 minutes until the crust is golden. Let cool for 5 minutes before slicing.

The galette’s flaky crust and the tangy goat cheese perfectly complement the juicy tomatoes, making it a standout dish that’s as beautiful as it is tasty.

Tip: For an extra flavor boost, drizzle with honey before serving.

Savory Crepe with Smoked Salmon and Dill Cream

Start your morning with a touch of elegance with these savory crepes, filled with luxurious smoked salmon and a light dill cream that brings a fresh, herby brightness to every bite.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 4 oz smoked salmon, thinly sliced
• 1/2 cup sour cream
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, and 1/4 tsp salt until smooth. Stir in 2 tbsp melted butter.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the center, tilting the pan to spread thinly. Cook for 2 minutes until edges lift, then flip and cook for 1 more minute. Repeat with remaining batter.
3. In a small bowl, mix 1/2 cup sour cream, 1 tbsp fresh dill, 1 tsp lemon juice, and 1/4 tsp black pepper.
4. Lay a crepe flat, spread with dill cream, top with smoked salmon, and fold or roll. Repeat with remaining crepes.

The contrast of the tender crepe with the smoky salmon and zesty dill cream makes this dish a sophisticated yet simple choice for brunch or a light dinner.

Tip: For an extra touch of luxury, add a sprinkle of capers or a few slices of avocado to your crepe before serving.

Mini Quiche Lorraine

These Mini Quiche Lorraine bites are the perfect blend of creamy, cheesy, and crispy, making them an irresistible addition to any brunch or party spread.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 3 tablespoons ice water
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon black pepper
• 1 cup shredded Gruyère cheese
• 6 slices bacon, cooked and crumbled
• 1/4 cup diced onion

Instructions

1. Preheat oven to 375°F. In a food processor, combine 1 cup all-purpose flour and 1/2 teaspoon salt. Add 1/4 cup cold unsalted butter, cubed, and pulse until mixture resembles coarse crumbs. Gradually add 3 tablespoons ice water, pulsing until dough forms.
2. Roll out dough on a floured surface and cut into 12 circles to fit a mini muffin tin. Press dough circles into the tin.
3. In a bowl, whisk together 4 large eggs, 1 cup heavy cream, and 1/2 teaspoon black pepper. Stir in 1 cup shredded Gruyère cheese, crumbled bacon, and 1/4 cup diced onion.
4. Divide the mixture evenly among the dough cups. Bake at 375°F for 20-25 minutes, until the filling is set and the crust is golden.

The secret to these mini quiches’ rich flavor is the combination of Gruyère cheese and crispy bacon, nestled in a buttery, flaky crust.

Tip: For an extra flaky crust, chill the dough for 30 minutes before rolling it out.

French Garlic Shrimp Skewers

These French Garlic Shrimp Skewers are a breeze to make and pack a punch of flavor, perfect for your next backyard BBQ or cozy indoor gathering.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15 minutes at room temperature.
4. Thread the shrimp onto the soaked wooden skewers, about 4 to 5 shrimp per skewer.
5. Grill the skewers for 2 to 3 minutes on each side, or until the shrimp are pink and opaque.
6. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The smoky paprika and fresh garlic create a depth of flavor that’s irresistibly good, while the quick grill time keeps the shrimp perfectly tender.

Tip: For an extra zing, serve these skewers with a side of garlic aioli or a squeeze of fresh lemon.

Endive Spears with Blue Cheese and Walnuts

These Endive Spears with Blue Cheese and Walnuts are a crisp, creamy, and crunchy appetizer that’s as elegant as it is easy to make.

Ingredients

• 3 heads of endive, separated into individual spears
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 350°F. Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Let them cool.
2. In a small bowl, mix the blue cheese, toasted walnuts, honey, olive oil, salt, and black pepper until well combined.
3. Carefully spoon about 1 teaspoon of the blue cheese mixture onto the wide end of each endive spear.
4. Arrange the filled endive spears on a serving platter and drizzle with any remaining honey from the mixture.

The contrast between the bitter endive, tangy blue cheese, and sweet honey makes this dish a standout at any gathering.

Tip: For an extra touch of elegance, garnish the platter with a few whole walnuts and a light sprinkle of blue cheese crumbs.

Pissaladière (French Onion Tart)

Transport your taste buds to the South of France with this Pissaladière, a savory French onion tart that’s as delightful to make as it is to eat.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp fresh thyme leaves
• 1/2 cup Niçoise olives, pitted
• 6 anchovy fillets, optional

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9×13-inch baking sheet, then transfer it to the sheet. Prick the pastry all over with a fork and bake for 10 minutes, until lightly golden.
2. While the pastry bakes, heat olive oil in a large skillet over medium heat. Add the onions, salt, and sugar, stirring to combine. Cook, stirring occasionally, for about 20 minutes until the onions are caramelized and golden brown. Stir in the thyme leaves.
3. Spread the caramelized onions evenly over the pre-baked pastry. Arrange the olives and anchovy fillets (if using) on top in a decorative pattern.
4. Bake for another 15-20 minutes, until the edges of the pastry are puffed and golden. Let cool slightly before slicing.

The magic of this Pissaladière lies in the sweet, slow-cooked onions paired with the briny pop of olives and anchovies, all nestled on a buttery, flaky crust.

Tip: For an extra flavor boost, drizzle a little extra olive oil over the tart just before serving.

Herbed Gougères (French Cheese Puffs)

These Herbed Gougères are the perfect bite-sized treat, blending the rich taste of cheese with the freshness of herbs for a delightful snack or appetizer.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup grated Gruyère cheese
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 1 cup water and 1/2 cup unsalted butter to a boil over medium heat.
3. Add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 2 minutes. Then, beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in 1 cup grated Gruyère cheese, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake at 400°F for 25 minutes until golden and puffed. Serve warm.

The magic of these gougères lies in their light, airy interior contrasted with a crisp exterior, all infused with the aromatic blend of herbs and cheese.

Tip: For an extra golden top, brush the puffs with a beaten egg before baking.

Tapenade Stuffed Cherry Tomatoes

These Tapenade Stuffed Cherry Tomatoes are a burst of Mediterranean flavors in every bite, perfect for your next appetizer spread or a fancy snack.

Ingredients

• 24 cherry tomatoes
• 1/2 cup pitted kalamata olives
• 1/4 cup pitted green olives
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Cut the tops off the cherry tomatoes and scoop out the seeds and pulp with a small spoon. Place them upside down on a paper towel to drain.
2. In a food processor, combine the kalamata olives, green olives, capers, minced garlic, extra virgin olive oil, lemon juice, black pepper, and salt. Pulse until the mixture is finely chopped but not pureed.
3. Using a small spoon, fill each cherry tomato with the tapenade mixture. Arrange the stuffed tomatoes on a baking sheet.
4. Bake for 10 minutes, just until the tomatoes are slightly softened but still hold their shape.
5. Serve warm or at room temperature. The contrast of the juicy tomato with the salty, briny tapenade makes these little bites irresistibly flavorful.

Tip: For an extra touch, garnish with a tiny basil leaf on top of each tomato before serving.

French Lentil and Herb Croquettes

These French Lentil and Herb Croquettes are a delightful way to bring a touch of elegance to your table, packed with earthy flavors and a crispy exterior that’s utterly irresistible.

Ingredients

• 1 cup French green lentils, rinsed
• 2 cups water
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil, for frying

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender. Drain any excess water and let cool slightly.
2. In a large bowl, mash the lentils with a fork. Stir in breadcrumbs, parsley, thyme, onion, garlic, egg, olive oil, salt, and pepper until well combined.
3. Shape the mixture into 12 small patties. Lightly coat each patty in flour.
4. Heat vegetable oil in a large skillet over medium heat. Fry the croquettes in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

The magic of these croquettes lies in their contrasting textures—crispy on the outside, tender and flavorful on the inside, making them a standout dish for any gathering.

Tip: For an extra crispy finish, you can bake the croquettes at 375°F for 10 minutes after frying.

Caramelized Onion and Goat Cheese Palmiers

These Caramelized Onion and Goat Cheese Palmiers are the perfect blend of sweet and savory, with a crispy, flaky texture that’s irresistible.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, softened
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 20 minutes until onions are caramelized. Remove from heat and let cool.
2. Preheat oven to 400°F. Roll out puff pastry on a lightly floured surface into a 10×12-inch rectangle.
3. Spread goat cheese evenly over the pastry, leaving a 1-inch border. Top with caramelized onions and sprinkle with thyme leaves.
4. Starting at one long side, roll the pastry tightly into a log. Slice into 1/2-inch pieces and place on a parchment-lined baking sheet.
5. Bake for 15-20 minutes, until palmiers are golden and puffed. Let cool on the baking sheet for 5 minutes before serving.

The contrast of the creamy goat cheese with the sweet onions and crispy pastry makes these palmiers a standout appetizer.

Tip: For extra crispiness, bake the palmiers on a wire rack set over the baking sheet.

Bacon and Comté Cheese Gougères

These Bacon and Comté Cheese Gougères are the perfect bite-sized treats, combining smoky bacon with nutty Comté cheese in a light, airy choux pastry.

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 8 tbsp unsalted butter, cubed
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup grated Comté cheese
• 1/2 cup cooked bacon, finely chopped
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
4. Transfer the dough to a mixing bowl. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Fold in Comté cheese, bacon, and black pepper until evenly distributed.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 25 minutes until puffed and golden brown. Do not open the oven door during baking.
8. Let cool on the baking sheets for 5 minutes before serving warm.

The magic of these gougères lies in their contrast: crispy on the outside, tender on the inside, with bursts of bacon and melted cheese in every bite.

Tip: For extra crispiness, pierce the side of each gougère with a knife after baking to let steam escape.

Mini Croque Monsieur Bites

These Mini Croque Monsieur Bites are the perfect blend of crispy, cheesy, and savory, making them an irresistible appetizer for any gathering.

Ingredients

• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup béchamel sauce
• 1 tbsp Dijon mustard
• 12 slices white bread, crusts removed
• 6 slices ham, cut into small squares
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 1 cup grated Gruyère cheese, 1/2 cup grated Parmesan cheese, 1/2 cup béchamel sauce, and 1 tbsp Dijon mustard until well combined.
3. Flatten each slice of bread with a rolling pin, then cut each slice into 4 small squares.
4. Place a small square of ham on each bread square, then top with a teaspoon of the cheese mixture.
5. Fold the bread squares over the filling to form mini sandwiches and press the edges to seal.
6. Brush the tops of the sandwiches with 2 tbsp melted unsalted butter and place them on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the sandwiches are golden and crispy.

The magic of these bites lies in the crispy exterior giving way to a molten, cheesy center, a texture contrast that’s sure to impress.

Tip: For an extra crunch, broil the bites for the last minute of baking, watching closely to prevent burning.

French Radish and Butter Canapés

These French Radish and Butter Canapés are a delightful blend of crisp radishes and creamy butter on a crunchy baguette slice, perfect for your next brunch or as a chic appetizer.

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 1/2 cup unsalted butter, softened
• 1 teaspoon sea salt
• 1 bunch French radishes, thinly sliced
• 1 tablespoon fresh chives, finely chopped

Instructions

1. Preheat your oven to 350°F. Arrange the baguette slices on a baking sheet and toast for about 10 minutes, or until golden and crisp. Let them cool slightly.
2. While the bread is toasting, mix the softened butter with 1 teaspoon of sea salt until well combined.
3. Spread a generous layer of the salted butter onto each toasted baguette slice.
4. Top each canapé with a few slices of French radishes and a sprinkle of fresh chives.

The contrast between the creamy butter and the peppery radishes on a crisp baguette creates a simple yet sophisticated bite that’s sure to impress.

Tip: For an extra touch of elegance, use a mandoline to slice the radishes paper-thin.

Duck Confit and Fig Crostini

Elevate your appetizer game with these Duck Confit and Fig Crostini, a perfect blend of savory and sweet that’s sure to impress.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/2 cup fig jam
• 1 cup shredded duck confit
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and black pepper. Bake for 10 minutes until golden and crisp.
2. While the crostini are baking, warm the duck confit in a small pan over medium heat until it’s heated through, about 5 minutes.
3. Once the crostini are ready, spread a thin layer of fig jam on each slice. Top with a generous amount of warm duck confit and a sprinkle of crumbled goat cheese.
4. Drizzle each crostini with balsamic glaze and garnish with fresh thyme leaves before serving.

The combination of tender duck confit with the sweetness of fig jam and the tang of goat cheese creates a symphony of flavors in every bite.

Tip: For an extra crunch, toast the baguette slices a day ahead and store them in an airtight container.

Conclusion

We hope these 18 delicious French appetizer recipes inspire your next gourmet gathering! From savory bites to sweet starters, there’s something for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking, and here’s to many memorable meals with friends and family!