Provencal Poischichade Easy Appetizers
AppetizerFrançois de MélogueProvencal RecipesTaste: Food & Drink

Provencal Poischichade and Other Easy Appetizers

This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades. …

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Mimosa Deviled Eggs
AppetizerDorothy GarabedianProvencal RecipesTaste: Food & Drink

Mimosa Deviled Eggs an Appetizer for Spring in Provence

Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple:

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Eggplant Cakes Pesto Sauce Papeton Aubergines
AppetizerGuest PostProvencal RecipesStarter CourseTaste: Food & Drink

Eggplant Cakes with a Pesto Sauce to Start the Evening

They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.

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Black Truffle Brie
AppetizerPetra CarterProvencal RecipesTaste: Food & Drink

Truffled Brie is Cheese Heaven

There is nothing, absolutely nothing, like a soft creamy brie cheese that oozes truffle scent. Truffled brie is practically heaven on earth, and easy to make too!

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Verrine of Cambozola Mousse, Spiced Rosé Gelée, and Crystalized Rosemary
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Cambozola Mousse Verrines Appetizer a Touch of Glass

Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary or Cambozola Mousse served in glassware. I’ll leave it to you to decide.  This appetizer is simple to prepare and can be made in advance (note: make the rosé gelée ahead).

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3 Quick Appetizers
AppetizerCook'n with ClassProvencal RecipesTaste: Food & Drink

3 Quick Appetizers for Holiday Entertaining

Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests’ arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.

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Petit Pâté Tarts Pastry Recipe
AppetizerGuest PostProvencal RecipesTaste: Food & Drink

Pork and Chicken Liver Pâte Tarts a Starter Course

Nimes-based chef Anne Challier adapts her recipe for pâte with pork and chicken liver pâte (pâté fois de volaille) to create a savoury pastry tart. Here, is the recipe for the meat filling. Use a muffin pan as your shape, make the pastry dough recipe

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Le Pistou Cookery School Uzès Blue Cheese Tarte Soleil
AppetizerProvencal RecipesTaste: Food & Drink

Walnut, Blue Cheese Tarte Soleil an Appetizer Recipe

A  traditional soft bread found in Provence – fougasse – is the inspiration for the walnut and blue cheese tarte soleil (a puff-pastry tart) recipe. The tart is best served hot or at room temperature. Petra Carter, the founder of le Pistou Cookery School in Uzès, made this version with cheese and walnuts. However, you can adjust the fillings to suit your taste, or what you have on hand.

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Pâté Recipe Pork and Chicken Livers
AppetizerProvencal RecipesTaste: Food & Drink

Pâté Recipe with Pork and Chicken Livers

This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.

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Provençal Aioli Dip wearecookandbaker-provencal-aioli-crudite-grazing-platter-recipe
AppetizerMirabeau WinesProvencal RecipesTaste: Food & Drink

Provençal Aioli Dip and Crudité Grazing Platter a Tapas Style Appetizer

Sofia and Kate the chef and baker behind “WeAreCookandBaker” have taken a Provençal aioli dip (garlic mayonnaise) and developed a bright, refreshing tapas-style appetizer. In Provence, many restaurants serve a typical aioli on Fridays (le grande aïoli), a dish that features steamed cod, potatoes, carrots, green beans and a healthy …

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