An elegant example is caviar and creme fraiche tarts, while a simple one would be mini-quiches. Small fried items such as turnovers, empanadas, samosas, and egg rolls are often served with a dipping sauce.
Crudité platters (cut raw vegetables served with a dip) or even dips served with crackers or chips can be considered hors d’oeuvres as well. Indeed, a simple bowl of nuts would be hors d’oeuvres if served with drinks before dinner. Think of a dish of
are a classic, crowd-pleasing hors d’oeuvre that has many variations. There’s really no limit to what sort of item can be considered an hors-d’oeuvre, provided it is small (one to two bites) and is served before dinner or in place of dinner at a cocktail party.
Be sure to provide your guests with what they need to eat hors d’oeuvres without mishap. At a minimum, guests will need a napkin and a small plate they can use to hold the items. Make provisions for disposal of any sticks, shells, shrimp tails, and used paper napkins.
and it is appropriate to eat them while standing and mingling. As a guest, note where the trashcan or disposal plate is located. Don’t leave any items on clean tablecloths or countertops if you can avoid doing so.
