page_title: Hors d'oeuvre
section_title: Examples
hierarchical_section_title: Hors d'oeuvre / Examples
caption_attribution_description: Deutsch: Schnittchen
context_page_description: An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.
  Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
context_section_description: Though any food served before the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, such as cheese or fruit. A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres. It could be pickled beets or anchovy eggs as topping over tomatoes as part of the initial "drinks" session such as of alcoholic or non-alcoholic beverages. They are also served in the forms of dips, spreads, pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads. Single cold items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.
  Bruschetta ([bruˈsketta] (listen))
  Canapés
  Caviar
  Charcuterie
  Deviled eggs
  Dumplings
  Pickles
  Pigs in blankets
  Smoked egg
  Spanakopita
  Tongue toast
caption: A tray of hors d'oeuvres
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