Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 12, 2007 07:53 AM

Bastille Day Party

I am throwing a casual cocktail party for Bastille Day, and was wondering if anyone has suggestions for finger foods, or easy-to-eat French foods to celebrate?


  1. Click to Upload a photo (10 MB limit)
  1. Crepes would probably be good! I'm thinking sugar, but you could probably make them savory, too. How about little skewers with cherry tomato, fresh basil, and mozzarella? I had those the other day, very nice, but a bit bland. Goat cheese instead? But it's so expensive in the US.
    Oh, everyone really enjoyed these the other day: prunes stuffed with roquefort (mixed with a little butter), wrapped in strips of (storebought) pâte feuilletée crust, and baked just to melt the cheese a bit, in the oven. Only I overdid them, so most of the cheese ran out. Don't do that.

    1. Goat chees, or Chevre, isn't that overly priced.

      Try this.

      Get some fresh figs and slice, leaving connected at the stem end. Stuff with good blue cheve or a creamy white chevre. Wrap with prosciutto, or if you can find it, french cured meats. Bake in a 350 degree oven for about 10-12 minutes. Serve. Yummy!

      Also, a nice selection of French Truffles and chocolates are never a bad thing.

      Lots of people do the chees in the phyllo. Insead, get a small boule of good bread. Cut off the top and hollow it out. spread it with a quince past or good jam. I like blackberry, currant. If you can eat nuts (I can't) Sprinkle the insides with toasted walnuts. Find a small wheel of Bire or outhercreamy cheese (I like triple cremes, myself for this). The cheese should just fit in. Spread the top with more jam and just a few more nuts. Put the top back on the bread. Put in the oven for 20 minutes at 350-375. Take it out if the bread gets too dark.

      take it out, take the top off, and serve with a good baguette cut into rounds for spreading.
      People say you should never bake brie, but this sorta makes it worth being bad.

      Also, nothing beats a simply roasted capon or chicken. Rub that bird with olive oil, salt and pepper. Roast it on top of a bed of new potatoes tossed in garlic, olive oil, 12 chopped green olives and rosemary. Follow general chicken roasting rules.

      You can carve it and serve the carved meat on a platter surrounded by the taters.