Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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