An Appetizing Round-Up of Small Bites

The tradition of serving finger foods when entertaining goes back centuries and is common to nearly all cultures. Ancient Greeks and Romans sampled bits of fish, cheese and olives throughout their meals; during the Renaissance, doctors recommended eating small morsels of salty foods prior to dining as a stimulant to ensure proper digestion.

The term “appetizer” became commonly used in the nineteenth century, signifying dishes served to whet one’s appetite. The French name for appetizers, hors d’oeuvre, means “outside of the work,” indicating a dish to enjoy while waiting for the chef ’s masterpiece. Canapés, another name for finger foods, also comes from the French. Originally a term for sofa, canapés started as thin slices of bread that were toasted or fried and covered with various toppings (toppings “sit” on top of the bread like people sit on sofas). As multi-course meals grew in popularity in the nineteenth century, hors d’oeuvres evolved as well and dishes became more complicated, often appearing as a separate course after the soup was served.

To whet your appetite, we’ve assembled a delicious assortment of recipes from local chefs and home cooks, sure to become your new favorite hor d'oeuvres.

Food styling for all photographs provided by Amanda Arigotti-White and Nicole Prieto of Curate & Co.