Chapter 24 (new book) Hors D'Oeuvres

relish

1. a type of appetizer consisting of raw or pickled vegetables; 2. a mixture of chopped vegetables and sometimes fruits one of which has been pickled in a vinegar or salt solution

Crudite (croo dee tay)

A raw vegetable served as a relish.

butler style service

Offering hors d'oeuvres to guests by service staff carrying small trays as they pass among the assembled party.

canape

Tiny open-faced sandwich served as an hors d'oeuvre

amuse-bouche

a bite-size hors d'oeuvre of the chef's choosing given to a patron at the top of a meal, free of charge, in order to give the guest a glimpse of what is to come

antipasto

a course of appetizers in an Italian meal

hors d'oeuvre

a food served either before a meal or with drinks

appetizer

a small dish of food served before the main part of a meal

dip

accompaniment to potato chips, crackers, and raw vegetables that is thick enough to stick to an item to use as dippers

cocktail

an alcoholic drink consisting of a spirit or several spirits mixed with other ingredients, such as fruit juice, lemonade, or cream.

tapa

any variety of spanish style appetizers, intended to be served with wine or other drinks

caviar

fish eggs

Bruschetta

grilled ciabatta bread, whipped ricotta, roma tomatoes, garlic, basil

buffet-style service

offering hors d'oeuvres arranged attractively on one or more tables for guests to help themselves