According to Denis Keast, owner of the Catalyst restaurant in Missoula, Montana, hors d”oeuvres are all about the vehicle: the crostini, flatbread, tart shells, or phyllo, for instance, which holds the topping or filling.
To Make Crostini:
- Cut a French baguette loaf into half-inch slices.
- Heat a quarter cup each of olive oil and butter with two garlic cloves until it starts to bubble.
- Add salt and pepper.
- Dip baguette slices into mixture, then press one side into Parmesan cheese sprinkled on a plate.
- Broil eight minutes.
- Use toppings of your choice such as seared tuna and olive tapenade, a tomato/basil and mozzarella combo, or perhaps a slice of pork tenderloin topped with apple chutney.
Another vehicle possibility is tart/pie dough that when rolled out thin and cut into circles, can line mini-muffin tins. You can use any filling you like – the possibilities for fillings are endless. Try an apple/walnut mix, mushrooms and goat cheese, or spinach and feta, to name a few.
Alternatively, buy ready-made products such as flatbread, bruschetta, mini-tarts, then simply add your favorite toppings.