French Aperitif Party
Slices of cheese (like Kasseri (Greek)or Manchego (Spanish) sliced thin)
Slices of cold hard boiled eggs
Paté or slices of salami (For the vegetarians skip the pate and the salami)
Baguette bread
Pissaladiere (French Pizza)
Kalamata or nicoise olives
Little cornichons (little gerkins)

You can prepare the boiled eggs and the pissaladiere a day before and reheat the pissaladiere the following day.

        Aperitif means a "drink" in French. Aperitif is usually serve before diner with a little "something " to nibble on, it can be some salty nuts with black or green olives, but actually "Aperitif" can be serve as a meal when you add little dishes on the table like, sliced pieces of cheese or salami and good bread. In the mediteranean basin "aperitif " is known as "Tapas" in Spain or "Maza" in the middle east and, in Greece as "Mezedes" or "Mezedakia". Each country with their own ethnic recipes.

        In France "Ricard" or Pernod" are very popular. They are made of aniseed and are diluted with water (one part of Pernod to four parts of water). It is a very refreshing drink for the Summertime. In Greece a similar drink is called "Ouzo"and in the middle east "Arak". When diluted with ice or water these drinks become white and cloudy. But any liquor of your choice might be substituted. For those who do not drink liquor any soft drink will do. In France "Menthe a L'eau" or" Diabolo menthe" is a wonderful drink for children and adults. It is prepared with a mint syrop and diluted with seltzer or mineral water (it has no alcohol) .

        Aperitif is a wonderful way to entertain especially in the summer when you do not feel like cooking. You can prepare many things in advance.,so you can enjoy your guests and the food. In this section of aperitif you will find three different national variation.

Bon appetit.