Hors d'oeuvre of striking colors. In Italian "antipasto" means it is served cold in the form of olive, cheese, pickled vegetables or "entrada" (Portuguese, Spanish) are served as hors d'oeuvres in Southern Europe. "Voorgerecht" in Dutch means the dish ("gerecht") before ("voor") the main course. Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ("khubz 'arabi") combined with mixed greens and other vegetables. It belongs to the family of dishes known as "fattat" (plural) or fatta, which use stale flatbread as a base. In the United States the custom appears to have come from
Hors d'oeuvre would be served at the table with appetizers. This changed by the 1920s, when hors d'oeuvres were served prior to a non-alcoholic cocktail; however, after the repeal of Prohibition in the United States, cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks. It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to the mobility of the serving tray. These appetizers passed around the cocktail party may also be referred to as canapés. In restaurants or large estates, hors d'oeuvres are prepared in a garde