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An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, cheeses, and greens.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

Appetizers commonly served in the bars and restaurants throughout Spain. They are generally served along with sherry or other cocktails and can be something as simple as diced ham and cheese or olives to more showy selections that are almost an entire meal.

A mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture. When heated, it becomes soft and creamy but retains its shape and will not become runny.

An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

A Mexican appetizer that consists of green chilies stuffed with cheese, meats, and other ingredients.

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

1) A French term used to refer to a bread appetizer that has been buttered and covered with jam, honey, melted cheese, or other similar ingredients.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

Refers to a Russian version of hors d'oeuvres or appetizers. In Russia, Zakuski may be a small plate filled with foods such as smoked fish, herbs, tomato and cucumber slices, caviar, and assorted cheeses which are served before the main meal.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

A baked or fried dough that is generally stuffed with savory ingredients such as potatoes, cheese, meats, vegetables, rice, and beans.

A grilled bread appetizer, native to Italy, that is sprinkled or rubbed with olive oil and garlic, and then topped with assorted ingredients.

Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A variety of grape that is grown in clusters that produce very small diameter grapes. It is a seedless grape that provides a very sweet flavor for salads, appetizers or as a snack with cheese.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.