A toast point is a triangular slice of bread that has been toasted after the crusts have been cut off. [1] Toast points are commonly served as a side dish or as part of an hors d'oeuvre or snack using ingredients such as caviar and rillettes. [2]
Toast points may be prepared as a part of a dish, [3] as an accompaniment, and are also used as a garnish. [4] [5] [6]
An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, freedom toast, gypsy toast, and poor knights (of Windsor).
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked prawns in a Marie Rose sauce or cocktail sauce, served in a glass. It was the most popular hors d'œuvre in Great Britain, as well as in the United States, from the 1960s to the late 1980s. According to the English food writer Nigel Slater, the prawn cocktail "has spent most of see-sawing from the height of fashion to the laughably passé" and is now often served with a degree of irony.
Finger foods are small, individual portions of food that are eaten out of hand. They are often served at social events. The ideal finger food usually does not create any mess, but this criterion is often overlooked in order to include foods like tacos. One origin for finger foods is the French canapé.
Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée.
The pan bagnat is a sandwich that is a specialty of Nice, France. The sandwich is composed of pain de campagne, a whole wheat bread, enclosing the classic salade niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper. Sometimes vinegar might be added, but never mayonnaise. It has historically been prepared as a use for day-old bread.
Devils on horseback are a hot appetizer or small savoury dish of dried fruit stuffed with such ingredients as cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional form of the dish is made with a pitted date and bacon, but prunes are also used, usually steeped in brandy or some other liqueur. These are then fried or baked in the oven and quite often served on toast, with chutney and mustard.
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.
Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs. It is seasoned to taste with black pepper and onions. The tongue is sometimes served on buttered toast with a poached egg instead of a scrambled one. While it was primarily prepared as a dish for breakfast, it was also eaten for lunch and dinner.
Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East. Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.
Smoked egg is a food that involves the smoking of bird eggs and fish eggs. Smoked eggs can be prepared with boiled eggs that are then smoked, or by smoking uncooked eggs in their shells. Additionally, smoked egg has been defined as a type of hors d'oeuvre of boiled eggs that are shelled, marinated, and then smoked.
Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
A pizzetta is a small pizza that can range in size from a finger food at around eight centimetres (3 in) in diameter to that of a small personal-sized pizza.
Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.
Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.
Deep-fried avocado is a dish prepared using avocado that has been breaded or battered and deep-fried. Panko bread crumbs are sometimes used. The dish can be stuffed with meats, cheese and other ingredients. The avocado inside the breading or batter may melt after the deep frying occurs. Deep-fried avocado with an egg placed inside the avocado is a breakfast dish. Deep-fried avocado is also used as a main ingredient in deep-fried avocado tacos, as an additional ingredient or topping in tacos, and sometimes as a hamburger topping.
Cheese and crackers, also known as cheese and biscuits in the UK, is a dish consisting of crackers paired with cheese. Historically the fare of sailors, soldiers, and pioneers, it had become a regular menu item in American restaurants and bars by the 1850s. Many types of cheeses are used, and it is often paired with wine. It may also be served with fruit preparations or preserves, or preserved meats, such as pepperoni or salami. Mass-produced cheese and crackers include Handi-Snacks, Ritz, Jatz and Lunchables.
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