Characteristics of Hors d’Oeuvres

There are many types of hors d’oeuvres, made from virtually any food. As diverse as they may be, correctly made hors d’oeuvres all have a number of traits in common.

Successful hors d’oeuvres are:

Beyond these characteristics, just about anything goes. Many of the salads, spreads, vegetables, meats, seafood preparations, cheeses, pastry products, and charcuterie items throughout this book can be used to make hors d’oeuvres. You can combine these ingredients in many ways to create an ever-changing repertoire. For example, you can stuff a poached artichoke bottom with crab salad and top it with a cut-out star of roasted pepper. Pâtés and terrines can be sliced and served on toast points. Cheese spreads or mousses may be piped onto croûtons or into pastry shells. Your options are endless.