Types of 

Hors D'oeuvres

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What are hors d'oeuvres?

A French word, that translates to "outside the work." the restaurant service staff used to prepare these small bits of food for guests to enjoy while the kitchen staff prepared the hot meal.

Guidelines for preparing hors d'oeuvres:

– Think small, bite-sized food – Always make sure they're visually appealing

Guidelines for preparing hors d'oeuvres:

– Flavor is key, but shouldn't be overpowering – The flavor should complement whatever foods will follow, but try not to repeat flavors

Appetizers vs. hors d'oeuvres:

Technically, appetizers are served as the first course (introduction to a meal), while hors d'oeuvres are served to whet an appetite (before the meal).

Types of cold hors d'oeuvres:

Canapés: Mini, open-faced sandwiches. Typically, they are constructed from a base (bread, cucumber, endive, mussel, etc.), a spread (flavored butter, cream cheese, etc.) and garnishes.

Types of cold hors d'oeuvres:

Crudités: A raw or slightly blanched vegetable served as an hors d'oeuvre. Some commonly used vegetables include broccoli, carrots, celery, cauliflower, and radishes.

Types of cold hors d'oeuvres:

Dips: Whether hot or cold, dips are typically served with crudités, crackers, toasts, or chips.

Types of cold hors d'oeuvres:

Caviar: The salted roe (eggs) of the sturgeon fish. Often considered a very premium hors d'oeuvre, the most common types include beluga (most expensive), osetra, sevruga, and pressed.

Types of cold hors d'oeuvres:

Sushi & Sashimi: Sushi is raw or cooked fish/shellfish rolled on seasoned rice. Sashimi is raw fish eaten without rice. And just so you know, in Japan, sushi (zushi) refers only to the flavored rice.

Types of hot  hors d'oeuvres:

Small Skewers (brochettes): Meat, poultry, game, fish, shellfish or veggies on a skewer. Typically they are marinated, then baked, grilled, or broiled, and served with a side sauce for dipping.

Types of hot  hors d'oeuvres:

Meatballs: Made from ground beef, veal, pork, or poultry and served with a sauce.

Types of hot  hors d'oeuvres:

Wrapped Hors d'oeuvres: A piece of savory meat or roasted veggies wrapped around a complementary or contrasting slice of fruit or vegetable.

Types of hot  hors d'oeuvres:

Filled Dough: This category encompasses phyllo dough, savory pie crust, or puff pastry dough. Typically they are stuffed with a variety of fillings, both meat and veggie based.

How should I serve hors d'oeuvres?

Passed hors d'oeuvres.: These are hors d'oeuvres presented on trays and passed by a waiter or waitress.

How should I serve hors d'oeuvres?

Buffet style.: You could have one large buffet table, or several smaller buffet tables. 

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