Appetizers, or hors d’oeuvres, are small, bite-sized foods served before a main meal or at cocktail parties. They come in many forms, from simple to elaborate, and can include crudites, canapes, cheese platters, and stuffed vegetables. They are meant to whet the appetite and provide bursts of flavor without spoiling the main meal.
Appetizers are bite-sized foods, usually served cold before a main meal to whet the appetite or sustain guests through a long cocktail hour. They are sometimes referred to as hors d’oeuvres and usually appear in addition to a main meal, although sometimes cocktails and receptions serve them exclusively. Small bites of food can take many forms, from simple to elaborate, and most parties feature a large spread designed to appeal to guests with a variety of food tastes and preferences.
The name comes from the French and, when translated literally, means “before work”, referring to the main meal. At a well-balanced meal, appetizers don’t overwhelm diners, but rather provide interesting little bursts of flavor in the mouth that don’t spoil the appetite for the main meal. When served alone at a party, they are sometimes more substantial so guests don’t go looking for more food. Parties held late at night may also offer hors d’oeuvres rather than regular entrees so guests don’t go to sleep weighed down by heavy food.
Some common examples include crudites, cheese platters, fruit platters, toasted nuts, canapés with various toppings, small tarts, and stuffed vegetables. Many of these appetizers are easy to prepare, while others require a little more preparation. In most cases, they are placed on large platters next to smaller plates with tongs so guests can pick them up for themselves. Typically, appetizers are eaten with the fingers, although seated guests may eat the utensils. At a dinner party, bowls are offered before the meal and again after the appetizers so guests can clean their hands.
A crudite dish is a simple appetizer that can cook for all levels of experience. Basic crudites consist of a spread of fresh vegetables attractively arranged around a dipping or spreading dish. Some crudites use more than one dip, and flavors such as roasted peppers, goat cheese, anchovies, and curry can all be used in dips for crudites, along with many others. Canapes, also known as tartines, are small toasts topped with ingredients such as marinated tuna, anchovy paste, cheeses, and others. Other appetizers include roasted figs stuffed with cheese, ham-wrapped fruit, and other elaborate food constructions.
In addition to the carefully constructed appetizers, many guests serve up olive, cheese and cracker platters, pates, and stuffed eggs. Guests can move through the offerings picking foods that look appealing and also taste new and interesting flavors. Imagination is the only limit when thinking about food options, and many catering services offer a number of options to hosts who would like to serve adventurous guests.
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