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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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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Radish Green Olive Tartare Sourdough Bread
AppetizerMirabeau WinesProvencal RecipesTaste: Food & Drink

Radish Green Olive Tartare on Sourdough a Tangy Appetizer

This appetizer requires no cooking, which is perfect for a hot summer day. The preparation time is limited and the combination of red radish with green olive makes for a lovely tangy “tartare.” Enjoy the combination on top of fresh bread with a glass of chilled Mirabeau rosé and these other starters.

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Fried Beef Lettuce Cups Provencal Zucchini
AppetizerMirabeau WinesProvencal RecipesTaste: Food & Drink

Fried Beef Lettuce Cups à la Provençal with Zucchini

We created this recipe as part of a trio of starters to stimulate your hunger and to pair with a glass (or two) of chilled Mirabeau rosé. With a slight Asian influence, the stir-fried Provençal beef and zucchini (courgette) are served on a bed of little gem lettuce (baby romaine). This light starter works well as an appetizer or a tapas style menu.

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Madeleines Salées Savoury Appetizer
AppetizerBarbara SchuerenbergProvencal RecipesTaste: Food & Drink

Everyone Loves Madeleines Salées Try this Savoury Version

This recipe for Madeleines Salées uses ingredients more typical of Provence – olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.

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Curried Chickpea Terrine de Pois Chiche au Curry Maison
AppetizerProvencal RecipesTaste: Food & Drink

Curried Chickpea Terrine de Pois Chiche au Curry Maison

This curried chickpea terrine is simple to make, and the homemade curry adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.

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Verrine Tricolore Bell Pepper Goat Cheese
AppetizerBarbara SchuerenbergProvencal RecipesTaste: Food & Drink

Verrine Tricolore a Bell Pepper and Goat Cheese Starter

Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.

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