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