French Appetizers

Gruyere cheese soufflé is a classic French dish that features a light and fluffy soufflé made with eggs, milk, and grated Gruyere cheese. Gruyere cheese is a semi-hard cheese with a nutty and slightly sweet flavor that is widely used in French cuisine.

romage fort is a French cheese spread that is made by blending together various leftover cheeses, such as Camembert, Roquefort, Brie, and Comté, with white wine, garlic, and herbs. The name "fromage fort" literally translates to "strong cheese," and the spread is known for its bold and complex flavor.

Creamy spinach-ricotta crostini is a delicious and easy-to-make appetizer that features a creamy and flavorful mixture of spinach and ricotta cheese served on top of toasted baguette slices. To prepare this dish, fresh spinach is typically sautéed with garlic, onion, and herbs until it is wilted and tender. The spinach is then mixed with ricotta cheese, Parmesan cheese, and a touch of cream to create a rich and creamy filling.

A savory cake is a type of cake that is made with savory ingredients instead of sweet ones. It is often served as an appetizer or as part of a brunch menu. The cake is typically made with a base of flour, eggs, and milk, to which various savory ingredients are added, such as cheese, vegetables, and herbs.

Cranberry Brie bites are a delicious and easy-to-make appetizer that feature a combination of creamy brie cheese, sweet cranberry sauce, and flaky puff pastry.

​The ham salad is typically made by combining diced ham with mayonnaise, Dijon mustard, chopped celery and onions, and seasonings such as salt, pepper, and paprika. The salad is then spooned onto the cooled cheese puffs and garnished with additional herbs or chopped vegetables, if desired.

Gougeres may sound fancy, but we're here to prove that this classic French appetizer is actually quite simple. Commonly made with Gruyère cheese, there are endless ways to riff on this tasty starter. Here, bacon and two types of cheese make this party classic even more delicious.