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RECIPES
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FRENCH RECIPE

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Tomato Tart with Comte and Selles-sur-Cher
Is there anything more delicious than a melt-in-the-mouth tart with sweet french tomatoes, melting Comte cheese, soft Selle-Sur-Cher goat's cheese, salty olives and the summer taste of fresh basil? Our Aperitif a la Francaise Summer Tomato Tart will go down well at any celebration.

Plums with Nutmeg Syrup and Comptoir Chocolate
This recipe uses French Philibon Plums which have a smooth skin and a superbly sweet flavour. For an Aperitif a la francaise, we've poached them in a sugar syrup flavoured with spicy nutmeg and orange zest and served them with an artisan chocolate croquant from french chocolatier Comptoir du Cacao.

Puff Pastry Squares w ith Brie, Le Foue Ham and Sage
These little Puff Pastry Squares can be made with Brie de Meaux or Selles-sur-Cher, a semi-soft goat's cheese. Add Le Foue Ham and sage and you have easy to make hold-in-the-hand aperitifs to go with a glass of wine.

Quiche Tartlets with Boursin and Smoked Salmon
Boursin is a french creamy cheese with a crumbly texture. It is great to eat on its own on a piece of crusty baguette but it is as good to use for cooking. We paired it with Smoked Salmon and Francis Miot Fig Jam for these scrumptious quick Quiche tartlets, your perfect Aperitif a la francaise canape.

Bleu d'Auvergne Dauphinoise Squares
Bleu d'Auvergne is a blue semi-soft cheese with a bloomy natural rind. Delicious to eat on its own, it also makes the best dauphinoise canapes because it melts so well and has enough sharpness to balance the cream. We used Sheridan's Bleu d'Auvergne from the Fromageries Morin Pere et Fils from Aurillac to create this recipe for your Aperitif a la francaise menu.

Pastry Roulade with Le Foue Ham and Boursin
These mini Pastry Roulade with Le Foue Ham, Brie de Meaux and Boursin are made with bought puff pastry so this recipe is more about assembly than cooking! You'll be amazed at how impressive they look. Serve as part of an Aperitif a la francaise party.

Greatfood.ie Test Kitchen sponsored by Mobalpa Kitchens Dublin and Gorenja The Greatfood.ie recipes are tested in our Test Kitchen which is kindly sponsored by the fantastic Mobalpa Kitchens Dublin and Hafele who supplied the foolproof Gorenje kitchen equipment.

	Chocolate Fondant Greatfood.ie chef writer Mark Doe shares his recipe for a sumptuous chocolate fondant using one of the finest ingredients you can buy: chocolate made of 60-70% cocoa solids.
	Chocolate Soufflés This is Frederic Souty's recipe – he cooked these soufflés in an Aga. Frederic worked as exectuive chef at the Strawberry Tree organic restaurant, at Brooklodge.
	Apple Tarte Tatin Mark Doe, our Greatfood.ie guest chef shares his recipe for Tarte Tatin. 'This is a French version of an apple tart. They can be made in advance, kept in the fridge and baked as you need them. Or made, cooled kept in the fridge and reheated in a microwave.'

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