Pop the Cork: It's Time for Champagne

Ellise Pierce has been busy writing her new book, It’s Always Champagne-Thirty: How to Live and Eat Like a Parisian, so take advantage of her research by learning to make these easy appetizers for a holiday party featuring lots of bubbles. As she shows you how to make each recipe, she'll prove that even though these impressive small bites may sound labor intensive, they are not, and they can even be assembled or made in advance:   

Gulf Shrimp & Avocado with Avocado Salsa in Endive Leaves paired with Chanson Royale Blanc;
Spinach Blinis with Smoked Salmon paired with Domaine Sanguard Cremant;
Five-minute Flatbread with Bleu Cheese, Pear & Bacon;
Cheddar & Jalapeño Soufflés paired with Jean Haton Campagne Rose; and
Chocolate Fleur de Sel Bread Pudding with Chocolate Whipped Cream