3 Easy Christmas Appetizers Inspired by France | Holiday Entertaining Ideas
Looking for easy, elegant holiday appetizers inspired by France? In today’s video, I’m sharing three simple Christmas appetizers that are perfect for festive entertaining: a warm and gooey Baked Camembert, delicate Smoked Salmon & Boursin Endive Bites, and a decadent Foie Gras & Fig Jam Toast. These French-inspired hors d’oeuvres are quick to make, beautifully festive, and ideal for Christmas parties, holiday dinners, or New Year’s Eve gatherings.
I also share a special family Christmas ornament tradition that has been meaningful for over 15 years — a wonderful idea for creating memories with your own family.
✨ For more holiday entertaining ideas, you can find recipes and inspiration in my cookbook “Entertaining 101.” (Link below!)
➡️ BUY MY COOKBOOK HERE!
https://amzn.to/3MGtyng
⏱️ TIMESTAMPS
00:12 – Overview: 3 easy French holiday appetizers
00:28 – Appetizer #1: Baked Camembert
02:55 – Serving tips for warm cheese + baguette toasts
02:56 – Appetizer #2: Smoked Salmon Endive Bites
05:45 – Piping Boursin, adding dill & pink peppercorns
06:55 – Appetizer #3: Foie Gras & Fig Jam Toasts
08:42 – A meaningful family Christmas ornament tradition
📚 RESOURCES & LINKS
Entertaining 101 Cookbook – Holiday recipes, menus & hosting tips https://amzn.to/3MGtyng
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3 FRENCH APPETIZER RECIPES
BAKED CAMEMBERT CHEESE
Serves 4-6
INGREDIENTS:
1 (roughly 4-inch) wheel of Camembert cheese
1 tsp fresh dill, minced
1 tsp fresh parsley, finely chopped
1 tsp fresh tarragon, finely chopped
1 baguette sliced
Method:
Preheat oven to 375°F (190 °C).
Slice the baguette into 1-inch slices, place them on a baking sheet, and toast one side for 5-10 minutes, or until golden brown. Leave at room temperature until ready to serve.
Score the top of the cheese with a sharp knife to create a cross-hatch pattern.
Place the cheese in a 5-inch oven-safe dish (a mini quiche dish works great!) lined with parchment paper. Place it on a baking sheet. Add the herbs on top. Bake for 20 minutes or until the cheese is gooey and the crosshatch begins to separate.
Place the cheese on a heat-safe platter or cutting board, and serve with the toasts.
SMOKED SALMON ENDIVE BITES
Serves 8-12
INGREDIENTS:
1 4-ounce package of salmon
6-8 mini endive (Trader Joe's usually has these!)
1 250g package of Boursin cheese, herb and garlic
2 tablespoons creme fraiche or sour cream
1 tablespoon of fresh lemon juice
Fresh dill and pink peppercorns for garnishing
METHOD:
In a bowl, whisk together the Boursin cheese, creme fraiche, and lemon juice. Transfer it to a piping bag fitted with a star pastry tip, and set aside.
Slice off the end of the endive to remove the leaves.
Place a small amount of salmon, neatly rolled into a little ball or mound on the base of the endive, if your "endive boat" tips over, add less salmon until it's balanced.
Pipe a little rosette of the Boursin mixture on top of the salmon; again, don't overdo it, or it will tip over! Garnish with a tiny dill frond and pink peppercorn.
Place them on small plates, nestled together, to keep them upright. These can be made 2 hours ahead, and kept uncovered in the refrigerator (to protect the design).
FOIE GRAS AND FIG TOASTS
Serves 6-8
INGREDIENTS:
12 slices or cubes of Pain d'epices (recipe here: https://entertainingwithbeth.com/pain...) or Brioche toasts, or toasted baguette
100g Foie Gras
1/4 cup fig jam
sprinkle of Fleur de Sel Sea Salt
2 Tbsp fresh rosemary, minced
METHOD:
Place the bread or toasts on a platter, add a slice of foie gras (about a 1/4" thick), and add a dollop of fig jam on top.
Garnish with a pinch of fleur de sel sea salt and the fresh rosemary, and serve immediately.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.