It’s the holiday season, which means two things are guaranteed: you’ll either be hosting friends and family, or you’ll be asked to show up with “just a little something.” And let’s get real, everyone loves appetizers. Grazing on bites of this and that keeps your palate engaged and jumping for joy!
You could even make a handful of appetizers, place them all on a beautiful board for dinner one night.
I’m going to set you up with plenty of fresh appetizer inspiration in this two-part series, featuring simple and flavor-packed holiday appetizers.
In part one, I’m sharing two of my go-to favorites—fragrant golden Rosemary Cashews that fill your home with warmth, and colorful Ratatouille Tarts that look like they came straight from a charming French market. They’re easy, elegant, and absolutely irresistible.
Let’s Go!
Rosemary Cashews
1 pound of raw cashew nuts
1 tablespoon butter
2 tablespoons fresh rosemary, chopped, plus more for garnish
½ teaspoon cayenne pepper
2 teaspoons salt
1 tablespoon butter
Preheat the oven to 375 degrees. In a chef’s pan, melt the butter, add cayenne, salt, and rosemary, and mix well. Add the cashews and toss to coat. Spread the nuts on a baking sheet lined with parchment paper and cook for 8-12 minutes until the nuts begin to brown. Serve warm with a sprig of rosemary on top.
Tune into Instagram and see me making these and other delicious bites!
Ratatouille Tartlets
1 sheet puff pastry
1 egg
3 ounces of fresh goat cheese
¼ cup grated parmesan cheese
½ teaspoon each: basil, parsley, herbs de Provence
2 cloves garlic, pressed
1 tablespoon olive oil
1 15-ounce can diced tomatoes
1 zucchini squash, thinly sliced
1 summer squash, thinly sliced
1 small onion, thinly sliced
1 green bell pepper sliced thin
½ cup cherry tomatoes, cut in half
Preheat oven to 400 degrees. Heat olive oil in a chef’s pan, add onions, green peppers, and herbs, and cook for 5-8 minutes until they are soft. Add canned tomatoes, zucchini, and summer squash, and continue to cook for 15-20 minutes until all the vegetables are very tender and the liquid has evaporated. Season to taste with salt. Meanwhile, roll out the puff pastry on a floured surface to eliminate any creases. Cut the pastry into 6-9 small rounds or squares. Place the pastries on a parchment-lined baking sheet and prick the centers of the pastries with a fork very well, leaving a small border. In a small bowl, beat the egg with the goat and Parmesan cheese. Spoon a small amount of the cheese mixture in the center of each tart, spreading it out a bit. Spoon vegetables on top of the cheese. Dot the tops with halved cherry tomatoes and bake for 14-18 minutes until tarts are puffed and edges are browned. Serve at once or at room temperature.
Here at A Taste of Paris, I love giving you beautiful, simple recipes that make you feel confident walking into any gathering. I hope these delicious bites bring fresh inspiration and a touch of French joy to your holiday table.
Be sure to stay tuned for Part Two of Appetizers, and thank you for inviting me into your home to be a small part of your holiday season.
WAITLIST FOR TRAVEL
If you’re craving even more inspiration, I’d love for you to travel to France with me in the coming years. Only a few seats remain open for travel in 2026, and 2027 waitlists are OPEN. Be the first to know when seats open for travel with A Taste of Paris.
I’m thrilled to debut two brand-new cooking class titles—for 2026, come cook with me and learn something delicious.
Friday, February 13th, from 11:00-1:30 Valentine’s Chocolate Lunch & Learn Join me this February for an indulgent, chocolate-kissed afternoon designed to warm your heart and inspire your inner chocolatier. We’ll begin with a cozy, elegant lunch served with wine, featuring comforting, tender Pot Roast draped in a silky Dark-Chocolate Sauce, rich, Browned Butter Mashed Potatoes, and crispy Parmesan White-Chocolate Carrots that strike the perfect balance of sweet, savory, and utterly irresistible. Then we’ll roll up our sleeves and dive into the sweet side of the day—a decadent lineup celebrating chocolate in all its forms: First, we’ll unlock the mystery of French Hot Chocolate Served with Chantilly Cream, followed by a beautiful Triple-Chocolate Tart READ MORE AND REGISTER
Friday, March 6th, from 11:00-1:00 Forest to Flame: A French Lunch & Learn Join me for a lovely French Lunch & Learn, where we’ll slow down, savor, and cook our way through a beautifully composed four-course meal—each course paired with wine. We’ll begin with a silky Marshmallow Tomato Basil Soup, a playful twist on a classic that’s both cozy and bright. Our main course is flavor-drenched Poulet de la Forestière—tender chicken simmered in white wine and finished with magnificent Normandy Mushrooms—all served alongside caramelized Roasted Root READ MORE AND REGISTER
See you soon!!
Lorie
