Appetizer Tomato Olive Tarts Shells
AppetizerFrench Cooking ClassesProvencal RecipesTaste: Food & Drink

Appetizer Tomato, Olive and Goat Cheese Tarts

This appetizer, a Provence Gourmet recipe for tomato, olive and goat cheese tarts, is delicious. We prepared the tarts for a starter course during one of Gilles Conchy’s cooking classes. If you are looking for hands-on, fun classes in Provence, then look no further. Gilles puts you to work preparing …

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How to Stuff Zucchini Blossoms
AppetizerFrançois de MélogueProvencal RecipesTaste: Food & Drink

How to Stuff Zucchini Blossoms My Way

I am sharing one of my favourite recipes: stuffed with goat cheese, oven-dried tomatoes, and tapenade. The possibilities are limitless. Pour yourself a glass of rose and let’s get cooking.

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Stuffed Zucchini Flowers Recipe
AppetizerGuest PostProvencal RecipesTaste: Food & Drink

Stuffed Zucchini Flowers a Recipe from Provence

This vegetarian recipe for stuffed zucchini flowers comes from the Rose et Marius blog (with permission). The season for these delicate zucchini flowers is short. When you have the chance, don’t hesitate to buy them, but make sure to cook with the flowers the same day as they spoil quickly. …

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Easy Entertaining Make a Charcuterie Cheese Board
David Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

How to Make a Charcuterie Cheese Board

Sometimes when life calls for relaxed, stress-free dining, try an indoor picnic. Make a charcuterie cheese board as an appetizer or add more ingredients for a light meal – apéro dinatoire.

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Pork Rillettes Classic French Recipe
AppetizerFrançois de MélogueProvencal RecipesTaste: Food & Drink

Pork Rillettes are a Classic French Recipe

By definition, pork rillettes are made using a preservation method similar to duck confit. The pork is seasoned, then slow-cooked submerged in fat and cooked at a grandmotherly pace for several hours. Afterward, the pork is shredded and packed into sterile containers, covered in a thin veneer of fat and …

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Easter Lunch Menu Stuffed Courgette Flowers
AppetizerMirabeau WinesSeasonal MenusTaste: Food & Drink

Easter Lunch Menu from Provence – Stuffed Courgette Flowers

Last year, we hosted the Gemma Wade of “You Say Tomato Cooking” (meal planning, recipes, cooking classes and more) here in Cotignac. Gemma is a talented cook, turns fresh, basic ingredients into delicious dishes with ease. She was impressed by our Tuesday morning farmer’s market in Cotignac, one of five …

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Anchovy Puff Pastry Bites
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Savoury Anchovy Puff Pastry Bites for Cocktail Hour

These Anchovy Puff Pastry bites are a bit of a “throw-back” appetizer from a book of retro holiday recipes. Since not everyone likes the taste of anchovy, you can change the filling – sundried tomato, basil pesto or tapenade all work well.

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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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