An hors d’oeuvre, appetizer 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.
Hors-d’œuvre in French literally means “outside the work”—that is, “not part of the ordinary set of courses in a meal” The hors d’oeuvre is also known as the starter or entrée.
A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels
Gyoza, Japan
crescent-shaped dumplings that are one of favorite Japanese meals. Very thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables (most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions). They are traditionally prepared in three different ways. The most famous are pan-fried gyoza, which are fried and then shortly steamed. Other types include boiled gyoza, usually served in broth, and the less common deep-fried variety.
Wontons, China
Often referred to as the Chinese ravioli. Wontons are a variety of small dumplings stuffed with meat, seafood or vegetable filling incased in thin dough wrappers. They can be boiled or fried. Served as an appetizer with dipping sauce, or ending in the chicken wonton soup, as yummy meat morsels.
Guacamole, Mexico
Guacamole is a world-famous creamy delicacy dating back all the way to the Aztec empire of the 1500s. The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals, and protein. A healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander. It is usually accompanied by corn chips, nachos, or tortillas on the side, so guacamole is used as a side dish or a dip. Thing is to serve it fresh before it oxidizes and changes its vivid, green color to a darker brown hue.
Buffalo Chicken wings, USA
Named after their place of birth – Buffalo, New York. This dish has absolutely nothing in common with the actual buffalo nor the American bison. Crispy skin on the outside, tender meat on the inside, and a special hot sauce infused with vinegar and butter, with celery sticks and blue cheese dressing providing a perfect opportunity to cool down the hotness of the wings. Today, buffalo wings can be found in every sports bar, at barbecues, and at almost every Super Bowl party in the USA.
Spring rolls, China
This popular Chinese snack is buildup with thin sheets of dough that are filled with various ingredients (shredded pork, shrimp, mushrooms, and cabbage), then deep-fried in hot oil. These flavorful snacks are commonly served as an appetizer, accompanied by numerous dips, or dipping sauces.
Scotch Egg, UK
Britain’s most popular snack. Hard-boiled eggs that are wrapped in sausage meat and coated in breadcrumbs. Still, depending on personal preferences of the cook, the eggs can be slightly runny. The combination of these ingredients is then deep-fried in hot oil until golden and crispy. Although they can be consumed either hot or cold, the eggs are traditionally consumed chilled, preferably with pickles and a fresh salad on the side.
Hummus, Lebanon
This internationally popular, not extremally appetizing, light, brown-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients. Hummus is occasionally additionally enriched with spices such as cumin and paprika, and it can be garnished with anything from fresh herbs, cucumbers, and chopped tomatoes to olives, pine nuts, and hard-boiled eggs. When served, it is typically drizzle with olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita.
Falafel, Israel
these protein-packed chickpea fritters are listed as one of Israel’s national dishes. As an option to the original Israeli version (chickpeas), fava beans can be used instead, as a base ingredient. The mixture is typically flavored with parsley, coriander, cumin, and onions. The ready dough is portioned into small balls sizes, and deep fried or oven baked. Falafels are most enjoyed in pita or laffa flatbread sandwiches, topped with fresh or pickled vegetables, and coated either in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce
Bruschetta, Italy
classic Italian appetizer, once merely a snack of Italian farmers and olive pickers, the versatile bruschetta has grown into one of the most delicious antipasti Italian cuisine has to offer. This simple dish requires only grilled slice of bread brushed with garlic and drizzled with extra virgin olive oil. While the original Roman bruschetta is flavored with only garlic and olive oil, both the Tuscan fettunta and Calabrian fedda ruscia are typically topped with chopped tomatoes, fresh basil, and sprinkled with either wild fennel seeds or oregano. These Days, bruschetta comes in practically endless varieties: spread with bell pepper, mushroom, eggplant, or zucchini pâtés, and topped with small chunks of eggplant, figs, scamorza cheese, mozzarella, or even anchovies, prosciutto, or various types of salami.
Blini, Russia
The specialty of Russian cuisine is blinis. They are yeasted pancakes traditionally made from buckwheat flour and served savory with sour cream or caviar. Mini blinis have become popular in the UK and are often eaten with smoked salmon as an appetizer. Blinis are extremely versatile and can be served with sweet or savory fillings. Some of the Russian favorites include various jams, condensed milk, while the most famous savory version is topped with fish roe or caviar.
Bolinhos de bacalhau, Brazil and Portugal
Well-known as bolinhos de bacalhau (northern Portugal) and pastis de bacalhau (central and southern regions and Brazil). are one of the most beloved Portuguese national dishes. Crispy cod fritters contain dry salted cod, mashed potatoes, onions, parsley, eggs, and a variety of spices. The creamy mixture is shaped into elliptical or round forms and fried until golden brown and crispy on the outside. These small fritters are usually enjoyed as an appetizer served in restaurants or at formal dinner parties, but also as a satisfying main course accompanied by rice and various fresh salads.
Chile relleno, Mexico
Chile relleno is an immensely popular Mexican dish. It involves chili peppers stuffed with lots of ingredients (cheese, nuts, cinnamon, and diced meat). Once the peppers are stuffed, they are usually dipped in eggs and flour, then deep-fried in hot oil. The dish is traditionally served as a snack or an appetizer, most commonly in late August and early September, since it is connected to the Mexican Independence Day and the Day of San Augustin
Steak Tartare, France
This is a meat dish made from raw ground beef or more traditionally horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.
Tapenade, France
This fragrant and rich spread is made with black or green olives. The original recipe includes only four key ingredients, from the Mediterranean (chopped olives, anchovies, capers, and olive oil). they are all combined with additional ingredients and spices to form a thick, fragrant spread. French restaurants usually serve it as an appetizer with a warm, crunchy baguette on the side. Sometimes, it is also used as a dipping sauce for crackers, assorted vegetables, or breadsticks.
Carpaccio, Italy
This traditional Italian dish of worldwide fame is typically served as an appetizer and consists of very thin slices of raw fish or meat served on a plate with olive oil, cheese shavings, and lemon. Today, there are numerous modern varieties of carpaccio made with zucchini, scallops, beet, salmon, figs, and lamb, and it is said that any kind of carpaccio is best paired with a glass of wine on the side.
Baba Ghanoush, Lebanon
Middle Eastern roasted and puréed eggplants, garlic, olive oil, lemon juice, and tahini, with the sporadic add-on of mint, onions, and various spices. Baba ghanoush is usually served as an appetizer, and it is frequently used for dipping. It can also be used as a spread for making open-faced sandwiches, ideally topped with parsley, tomatoes, and sliced cucumbers.
Foie Gras, France
French for fatty liver, this decadent, expensive food product is made by using a controversial force-feeding process, in which corn is fed to ducks and geese through a feeding tube. The livers of those birds are enlarged and full of a buttery, slightly sweet fat. Foie gras is prepared by melting the livers in their own juices with a sprinkle of salt, resulting in a supple product. Usually served chilled and in scoops or slices. The texture is like that of ice cream.
Ceviche, Peru
national Peruvian dish involving raw fish or shellfish that is seasoned (salt, onions, and chili peppers) and marinated in lime juice. The acidic marinade, also known as leche de tigre (lit. tiger’s milk) “cooks” the meat without any heat involved in the process. The dish was originally made by the natives who marinated fish and amarillo chiles in the juices of a native fruit (tumbo), that was replaced by lime juice when the Spanish brought limes and onions to the country.
Crudité, France
The name itself comes from the French word crudité, which means rawness. Simple and elegant. Traditional French appetizers containing raw vegetables which can be sliced or left intact (carrots, celery, bell peppers, cucumbers, asparagus spears, broccoli, and cauliflower). They can be served with dips such as vinaigrette, tapenade, hummus, or mayonnaise on the side, or those can be drizzled on top of the vegetables.
Mydia, Greece
Mydia or dagnje na crvenu buzaru is a popular Greek and Croatian appetizer dish. Fresh mussels that are steamed in red wine along with fresh herbs, garlic, and a variety of garden vegetables. The dish is usually doused in a Mediterranean red sauce. It is served in most coastal fish taverns (psarotaverna) in Greece and in Croatia, complemented by lots of bread used for dipping into the flavorful sauce
Queso Fundido, Mexico
Mexican comfort food typically served as an appetizer. Pieces of chorizo, tomatoes, onions, poblano peppers, and gooey, stringy melted cheese it is flambéed and presented bubbling hot in small casserole dishes. Queso Fundido is usually spooned onto soft corn tortillas so that it could be eaten individually, as the dish is typically shared between groups of people, making it a great party food as well.
Mozzarella sticks, USA
America’s favorite cheesy snacks, that first appeared on the plates in 1970s and 1980s. Battered, breaded, and deep-fried pieces of mozzarella cheese, served with marinara sauce, these cheesy sticks can also be paired with plum sauce, honey mustard sauce, raspberry sauce, Ranch dressing, or barbecue sauce.
Croquetas, Spain
Traditional Spanish fritters are the classic that is served as tapas. Spain has numerous types of croquetas. Generally, the most popular versions incorporate ham or shredded chicken, but other ingredients such as mushrooms, cod, or shrimp are also common. They are incorporated into a buttery béchamel base. The mixture is well chilled and formed into round or cylindrical patties, which are then coated in egg wash and breadcrumbs, and finally fried until crispy and golden.
Taramasalata, Greece and Turkey
This specialty dish consisting of mashed potatoes combined with lemon juice, olive oil, breadcrumbs, and fish roe, usually from cod, carp, or mullet. The dip is usually served as an appetizer or a meze dish. When served, Taramasalata is often garnished with olives, tomatoes, and cucumbers.
Terrine, France
This French dish had its humble beginning as a peasant food, but with time it evolves into elegant appetizer, served in fancy, upscale restaurants. Coarsely chopped meat (often goose or duck liver, pork, deer, or boar) and fat is usually marinated in a mixture of herbs and wine before it is left to cool, when a flavorful jelly develops in the dish. Then the whole mixture is placed in the terrine dish (that’s give it its name) , which is basically ceramic rectangular container that’s serves as a mold and in the same time the dish used to cook it. Served cold, sliced.
Pizzette, Italy
Italian snack. Mini version of pizza that can differs in shape and sizes. It is made in the same way as a regular, large pizza. Dough base (or easier way, made from puff pastry) is topped with sauces, cheeses, and various additional ingredients. The dish is usually served as an appetizer, a quick snack, or a light meal. In Rome’s bakeries, pizzette are often sold by weight, and if you order an aperitif at a café, you might even get a complimentary pizzetta with your order.
Mutton Roll, Sri Lanka
Sri Lankan popular snack /appetizer. The vessel for the dish, the pancake (usually prepared with flour, eggs, milk, and water) is filled with potatoes, onions, and mutton. They are rolled up into roll logs, dipped in batter, rolled in breadcrumbs, then deep-fried in extremely hot oil. It is recommended to serve them with chili-based dipping sauces on the side.
Høns i asparges, Denmark
Creamed chicken and asparagus in tartlets are an old Danish classic. Delicious mini tarts involve of a puff pastry shell that is filled with a creamy combination of chicken and asparagus. These tartlets sometimes include additional vegetables and can be served either warm or well chilled. Normally it will be served as a part of the traditional Christmas and easter lunches.
Aborrajado, Colombia
Colombian popular appetizer dish. Slices of sweet plantain are stuffed with cheese, then they are battered and deep-fried. Even Though the name aborrajado means battered, the dish can also be baked or grilled. Aborrajado is traditionally served as an appetizer or a snack, but some people like to add slices of bocadillo (guava paste), so this dish can also be served as a dessert.
Tirokroketes, Greece
Traditional Greek appetizer dish that can be found in almost every Greek tavern. Consisting of fried cheese balls that have a golden crust on the exterior, while the interior has a melting, oozing texture. The fried cheese balls are generally made with a combination of eggs, breadcrumbs, and three types of cheese – feta, graviera, and gouda. Before serving, ideally drizzled with lemon juice, and eaten while still hot
Crab Rangoon, USA
American Chinese appetizer, which basically is a deep-fried dumpling that is stuffed with crab meat, garlic, scallions, and cream cheese. Today this appetizer can be found in numerous Chinese-style restaurants throughout America, where it is often served with dips such as mustard, soy sauce, or plum sauce on the side.
Croquetas de jamón, Spain
Most popular version of Spanish fritters, which are characterized by a crispy outer shell and a creamy center. As the central ingredient, diced Spanish ham, is the most common and popular of them all. Fragrant and spicy ham is an ideal addition to the lush and mild taste of béchamel sauce. The mixture is formed into small logs, coated in breadcrumbs and egg wash, and fried until golden and crunchy.
Arancini, Italy
literally to “little oranges”. It is believed that this fried treat originated in Sicily, and till this day they are one of the most favorite Sicilian food. Cooked arborio rice, or leftover risotto, is shaped into a small ball, coated with breadcrumbs and deep fried. But there is always a surprise in the middle. Arancini are typically stuffed with mozzarella or fontina cheeses, or ragù sauce with a bit of meat. Extremely easy to make, using leftover rice and some cheese for the middle. Comfort food at its finest.
Oyster Rockefeller, USA
a little old fashioned, but still popular American appetizer. Oysters served on half-shells that are covered with butter sauce, breadcrumbs, and a variety of green herbs such as parsley. They are then either broiled or baked.
Pigs in the blanket, USA
Small smoked sausages that are wrapped in dough and baked until the dough develops a golden-brown color. In the United States and Canada, pigs in blankets are typically small and served as an appetizer or finger food at parties, when they are traditionally accompanied by mustard or aioli. The British version consists of sausages wrapped in bacon, and they are traditionally served at the Christmas lunch or on Boxing Day. They are internationally popular, especially in countries such as the United States, United Kingdom, Germany, Canada, and Denmark.
Brik, Turkey
flaky phyllo dough filled with a variety of savory ingredients. The most common filling is tuna-based, enriched with traditional North African spices such as cilantro, chilis, pepper, or coriander seeds. A raw egg is often placed on top of the tuna filling, the pastry is carefully folded, and the egg partially cooks inside the flaky pastry. Other fillings can also include minced meat, anchovies, chicken, or various vegetables.
Sausage rolls, UK
traditional British snacks consisting of British sausage meat that is wrapped in puff pastry and baked. Before they are baked, the sausage rolls are often brushed with eggs or milk. Once done, they can be served hot or cold. In the past, they were made from short crust pastry, but nowadays, the puff pastry versions are sold at numerous bakeries and supermarkets across the country.
Caponata, Italy
This dish, it is a true essence and representation of Sicily. Nowadays, there are over 30 different recipes for caponata, all of which make an amazing use of the rich late summer vegetables. Eggplants and tomatoes, capers, olives, onions, celery, pine nuts, raisins, almonds, and friggitello peppers. After being sautéed individually, the vegetables are seasoned with a pinch of sugar and simmered in vinegar, which slowly melts into a tangy medley of sweet and sour flavors. Caponata can be enjoyed while still warm, as a side with various meat, poultry, and seafood dishes, or it can be served atop rigatoni or ziti for a filling pasta meal, or served as a cold antipasto on a crispy bruschetta or alongside sfincione Palermitano – Sicilian-style focaccia bread.
Vol Au Vent, France
Invented in the early 1800s in Paris. These round, light, airy puff pastries are created from two pastry circles, on top of each other. The center part is being removed, to create a well (hollow space), perfect for the stuffing. Filled with either sweet or savory fillings. Most popular will include chicken, fish or mushrooms or vegetables, even thou nowadays the ideas and possibilities are endless. Today, labeled as a retro dish, vol-au-vent is typically served as a snack or an appetizer.
Amêijoas à Bulhão PATO, Portugal
Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, white wine, and fresh cilantro. Bulhão Pato clams are typically enjoyed as an appetizer and are usually served with bread on the side.
Coxinhas, Brazil
Brazil’s favorite street foods, coxinha (lit. little thigh) originated around São Paulo in the 19th century, and by the having now become one of the most popular salgados (savory appetizers) across the country. is a crispy croquette filled with chicken meat and cream cheese that is cleverly shaped into a chicken drumstick, then breaded and deep-fried. The ideal coxinha has a golden, crunchy crust which coats the outer layer of the dough ( made out of chicken stock and flour dough), that finally incased its creamy interior made with shredded chicken breast and Catupiry requeijão cremoso cheese, onion, garlic, cilantro, and lime. Usually served with hot chili sauce, vinaigrette, or garlic mayonnaise, and best enjoyed with a glass of cold beer.
Conch Fritters, Bahamas
national dish of sunny Bahamas is a signature dish of Caribbean’s and Creole cuisines. It is made of conch meat (pounded, tenderized, and cut into smaller pieces) with tomatoes, onions, celery, bell peppers, and various, often peppery seasonings, that is fried in batter. Fried until golden brown and crispy, this appetizer is best accompanied by a Bahamian-style dipping sauce consisting of lime juice, mayonnaise, ketchup, hot sauce, salt, and pepper.
Pan de yuca, Colombia
The bread is popular throughout Colombia and Ecuador, although there are variations on pan de yuca throughout whole Latin America. Pan de yuca is a traditional bread consisting of yuca flour, eggs, and cheese. It is usually shaped into small, round balls. It makes for a delicious warm appetizer or an afternoon snack, preferably paired with a cup of hot chocolate, tea, or coffee.
Pão de queijo, Brazil
The name literally translated to cheese bread. This snack/appetizer has its direct origins in the culinary inventions of African slaves, when they started to use the residue of the cassava plant, in baking. At the end of the 19th century, cheese and milk started to be added to the starchy balls, and Pão de queijo was created. Today, it is a popular Brazilian snack or breakfast food that is also widely consumed in northern Argentina, sold at numerous coffee shops, snack bars, and bakeries.
Grissini, Italy
Grissini are traditional Italian bread sticks with origins in Torino, Piemonte, a region in northwestern Italy. These snacks consist of crispy, thin, dry bread that can be additionally flavored with rosemary, sesame seeds, onions, or Parmesan cheese. Grissini can be traced back to the 17th century, as they were invented to cure the health-related problems of Duke Vittorio Amedeo II of Savoy. Since the duke had problems with digestion, the doctor ordered Antonio Brunero, a Torino baker, to make a meal which the duke could easily digest.
Agedashi tofu, Japan
Popular Japanese appetizer. Very simply made of deep-fried tofu that is typically served with tentsuyu dipping sauce (made with dashi, soy sauce, and mirin). Although it is easy to prepare, one can find Agedashi tofu in almost every Japanese restaurant. The dish is commonly topped with chopped spring onions, grated daikon, or dried bonito fish flakes.
Onion rings, USA
Immensely popular American dish item that is usually served alongside burgers or other fast-food meals. and they are. This popular side dish is made by dipping onion rings in batter, then deep-frying them until golden and crispy. They are traditionally accompanied by ketchup, mayonnaise, or some other dipping sauce
Shrimp cocktail, USA
This iconic dish, invented somewhere in 19th century, was especially popular from the 1960s to the 1980s.Prawns served in a Martini glass with cocktail sauce. The cocktail sauce usually consists of ketchup and horseradish or ketchup and mayonnaise.
Egg roll, China
One of the most famous Chinese-style snacks. Finely minced meat and chopped vegetables are wrapped in an egg-based dough, and then deep-fried in hot oil. These Days, egg rolls are mostly consumed as appetizers or as a part of a big breakfast, when they are served hot, preferably with a spicy or sweet dipping sauce on the side.
Deviled eggs, Italy
Against the popular opinion, Deviled eggs were not invented in America! The first versions of this simple gourmet delicacy are believed to have been invented in ancient Rome. Shelled and halved hard-boiled eggs that have had their boiled yolks removed and blended with ingredients such as mayonnaise, mustard, pickle relish, and seasonings into a smooth paste, which is then added back to the cavities of the egg whites. Usually finished with paprika on top, and it is typically enjoyed chilled either as an Deviled eggs are often enhanced with a wide range of additions such as pickles, kimchi paste, dill, vinegar, chili powder, sriracha hot sauce, bacon, caviar, or crab meat.
Gravlax, Scandinavia
Scandinavian dish consisting of raw, salt-cured salmon that is traditionally seasoned with dill. Originally, the dish was popularized by fishermen who used the salt, sugar, and dill, and rubbed onto rubbed salmon and leave it to ferment. This delicacy is usually thinly sliced and served as an appetizer. It pairs well with crackers and pickled vegetables, but it can also be used as a stuffing for bagel sandwiches.
