Hors d'oeuvres is a French term that translates to "outside of the meal" and refers to small, savory dishes served before a meal to whet the appetite.

Caviar, smoked salmon, and foie gras are all luxurious and flavorful toppings that are commonly used on canapés.

Creating a successful miniature appetizer requires careful attention to balance of flavors, visual appeal, and bite-sized portions.

Frying is a popular cooking technique for miniature appetizers as it creates a crispy and golden brown exterior.

Lemon, vinegar, and yogurt are all acidic ingredients that can add a tangy and refreshing flavor to miniature appetizers.

Parsley, chives, and basil are all popular herbs used to garnish miniature appetizers and add a fresh, aromatic flavor.

Canapés are small, open-faced sandwiches typically consisting of a small piece of bread or cracker topped with various ingredients.

Brochettes are miniature appetizers made from a mixture of chopped ingredients, often served on a skewer.

Tartlets are small pastry shells filled with various ingredients, often served as miniature appetizers.

Vol-au-vents are made from a flaky pastry dough filled with savory ingredients and baked, often served as miniature appetizers.

Arancini, falafel, and hushpuppies are all types of miniature appetizers that consist of a small ball of fried dough filled with various ingredients.

Kofta, satay, and albondigas are all types of miniature appetizers made from a mixture of ground meat, spices, and herbs, often served on a skewer.

Ceviche, escabeche, and aguachile are all types of miniature appetizers that consist of a small piece of seafood, often served on a skewer.

Cheese plates, fondue, and raclette are all types of miniature appetizers that consist of a small piece of cheese, often served with crackers or fruit.

Truffles, bonbons, and macarons are all types of miniature appetizers that consist of a small piece of chocolate or other sweet treat, often served on a skewer.