Some good ideas for hors d'oeuvres include crab-and-avocado toasts, deviled eggs, satay chicken skewers, grilled shrimp, spring rolls, stuffed mushrooms and marinated olives. Mixed nuts, a platter of cold cuts, caviar with crackers, small pickles and chips served with dip are other hors d'oeuvres options.
Hors d'oeuvres are typically served with cocktails before a dinner or in place of an actual meal. Small food items served as the first course of a meal or alongside the meal are considered appetizers, not hors d'oeuvres.
Hors d'oeuvres are small enough that it usually takes just one or two bites to eat one. Most hors d'oeuvres are served without a fork or spoon, as they are intended to be finger food. Some hors d'oeuvres incorporate a stick or toothpick to make them easier to hold.
Hors d'oeuvres made of bread, puff pastry or crackers with some sort of spread and a savory topping on them are called canapes. Examples of canapes include crackers topped with cream cheese and smoked salmon, mini chicken puff pastry crowns, and bruschetta with goat cheese and caramelized onions.
Crudites, which include carrot sticks, celery sticks and asparagus spears, are another type of hors d'oeuvres. Crudités are often served with a dipping sauce, such as a vinaigrette or hummus.