Devilled Sardine Toasts
Buttered toast topped with split oil-packed sardines, French mustard and breadcrumbs, briefly baked and served with lemon.
CookEat Recipe collection
Appetizer recipes
Find an appetizer to begin your next meal.
recipe discovery
154 recipes
Page 3 of 7
Edamame and Rice with Chive Yogurt
Cooked edamame are briefly seared and combined with rice and roasted aubergine. Serve over natural yogurt with chives, lime wedges and baguette toasts.
Egg-Yolk Canapes under Balsamella
Thick butter-fried bread squares with hollow centres holding egg yolks, covered in Parmesan milk sauce and lightly browned.
Eggs Croquette Mignonette
Twelve cork-shaped croquettes of eight hard-boiled eggs in herb cream sauce.
English Chopped-Ham and Egg-Yolk Sandwiches
Soft bread sandwiches with a chopped ham, hard-boiled yolk, mustard and butter filling.
Fennel Sformato
Tender fennel pieces in a light egg and Parmesan mould, served hot after gentle cooking in a water bath.
Fish Gratin in Scallop Shells
Six small shell-shaped servings of chopped cooked fish in béchamel enriched with Parmesan and egg yolks, lightly browned in the oven.
French Artichokes Poivrade
Fresh artichoke halves served with a sharp mustard vinaigrette.
Fried Bread Bites with Chicken Liver and Sweetbreads
Small crustless bread squares generously topped on one side with a finely chopped liver and sweetbread mixture, soaked with egg and fried filling-side first.
Fried Bread Rolls Filled with Hot Chicken and Sweetbreads
Small hollow bread rolls soaked in hot milk and fried with their lids in place, then filled with a hot chicken, liver, sweetbread and truffle mixture.
Fried Chicken Liver and Sage Crostini
Bread spread with chicken liver, prosciutto and sage, chilled, dipped in egg and pan-fried just before serving.
Fried Chicken and Turkey Puff Pastries
Thin puff-pastry parcels filled with cooked chicken, turkey and truffle, fried and served with tomato sauce.
Fried Mantis Shrimp in Egg and Flour
Poached mantis shrimp meat cut into short pieces, coated in flour and salted egg, then fried in olive oil.
Fried Pastry Parcels with Sweetbread Filling
Small paired pastry discs filled with a cooled sweetbread mixture, sealed and fried until golden.
Fried Scallops with Lemon and Parsley
Crumb-fried scallops served with lemon pieces and parsley.
Garisenda Fried Bread Sandwiches
Small thin sandwiches layered with prosciutto, truffle and Gruyère, lightly soaked in milk, coated twice in egg and crumbs, then fried.
Garlic Toast with Vinegar and Sugar
Bread toasted on both sides, rubbed with garlic while hot and dressed with salt, olive oil, vinegar and sugar.
Green Bean Sformato
Whole tender green beans bound with white sauce, beaten eggs and Parmesan, gently set in a smooth mould and served hot.
Grilled Artichoke and Aubergine with Dill
Grilled artichoke hearts and roasted aubergine are folded with cucumber, dill and a mixture of Greek and natural yogurt. Serve on crisp baguette toasts.
Grilled Brie and Chicory with Yogurt
Grilled chicory and softened leek are finished under the grill with sliced brie. Serve with parsley and mustard yogurt and toasted pita.
Grilled Celeriac and Lentils with Peas
Tender celeriac is grilled and combined with lentils, peas, tomato and parsley. Serve warm with natural yogurt, crème fraîche and crisp baked filo.
Grilled Chicory and Potato with Mustard
Grilled chicory, roasted potato and asparagus are folded with mustard yogurt. Parsley, a light scattering of toasted breadcrumbs and baked filo crisps finish the small plates.
Grilled Choy and Aubergine with Yogurt
Grilled choy, roasted aubergine and steamed broccoli are folded through yogurt seasoned with sesame oil and light soy sauce. Serve with grilled pita and lemon wedges.
Grilled Fennel and Lentils with Mushrooms
Grilled fennel, sautéed mushrooms and warm lentils are combined with tarragon. Serve over natural yogurt with crème fraîche and crisp baked filo.