Easy Appetizer Recipes

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Back to School Lunch Ideas: Fig Cheese Appetizer Recipe Recipe

My husband's youngest sister is starting 1st grade next Wednesday. We just met her new teacher and classmates during a lovely potluck picnic this week. Our first "homework" is to prepare a menu for her lunch box. She's very excited about what we will pack for her.

Our family friend Chú Quân had kindly just brought us humongous fist-sized figs from his garden. I immediately thought of a snack my little sis-in-law wouldn't be able to resist. This fig and cheese sandwich recipe is ultra simple. I pack separate containers of the ingredients (fresh figs, fig jam, camembert and pizelle anise cookies) and let her assemble the snack!

I'll be posting more B2S recipes next week as my little munchkin starts school, so stay tuned!


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Mustard Deviled Quail Eggs with Smoked Salmon (Oeuf Mimosa Recipe) Recipe

Oeuf mimosa ("deviled egg" in English) is a first course (or appetizer) made of hard cooked eggs from which the egg yolks have been removed and mixed with mayonnaise and herbs and then filled back into the egg white.

Deviled eggs are a very common French bistro dish but instead of using large chicken eggs, I used quail eggs. There are simple rules on how to boil quail eggs. The freshness of the eggs is very important. Remove the eggs from the refrigerator 15 minutes prior to cooking to bring them back to room temperature, then cover them with cold salted water and add a hint of vinegar. Egg shells are porous and by salting the water, the eggs will already be seasoned; the vinegar helps the egg whites coagulate in case they break while boiling.

The eggs are usually dressed with anchovies rolled into a ring with a caper or olive on top. Today I wanted to glam them up though, so I served the deviled eggs with smoked salmon and dill. Our guests love the mini appetizers and so will you if you give this recipe a try!


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Pesto Palmiers (Basil Pesto Elephant Ears) Recipe

Pesto palmiers are quick and easy appetizers for an elegant party. I made these pesto palmiers bite-sized so that they would work well at a dinner party we're hosting tonight. I have to thank Rianne from Art of Dessert for her post that reminded me of how to make them. As she said, palmiers look incredibly fancy, but in reality are quite easy to make. On top of that, the puff pastry "logs" of palmiers can be frozen for later use. If you're storing frozen pesto cubes as I've suggested in the past, this is a recipe that you can whip up whenever you're in a pinch, and no one will be the wiser!

Pesto Palmiers


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