Apparently there are discussions for breakfast, lunch, dinner, and dessert, however none for appertisers/starters?
I only have a meal of 3 or more courses at home about all of twice or three times per year most (something that may change in future).
A nice starter though, before whatever may be to follow, is a more regular and much appreciated occurrence.
Today I made what two AI algorithms reliably informed me was one of the most popular starters in the world - Bruschetta…
This one with toasted ciabatta rubbed with garlic and pasted with aubergine meze, then topped [loaded] with seasoned chopped tomatoes and Kalimata olives, and drizzled with hemp oil (because nuttiness).
rarely do them at home -
when it happens it’s usually oysters - fried/on-the-half-shell or Rockefeller.
personally I like the pseudo-European term: Starters
. . . .
but luscious Starters eating out is right up my alley…for two, we often get three Starters and share the lot. well, if there’s three really good looking things on the menu . . .
my favs are
crispy flash fried calamari
beef tartar
carpaccio
(the raw beef stuff one does not order from the gas station drive thru . . .)
Hmm. It depends. I mostly only make apps when we are having guests, and they generally relate to whatever’s coming next, e.g. an Italian main might see a starter of prosciutto and melon or burrata, or caponata, or vitello tonnato. A mediterranean one might have me make melitsanosalata, or tzatziki, or Greek horiatiki.
But when it’s just my dude and I, we rarely have a 3 course meal. Three components, for sure, i.e. protein / veg or carb / salad.
We also often just have a noshy Abendbrot, where we eat tapas style.
We do an actual multi-course meal only twice a year, maybe. Holiday, with family. Non-holiday dinner here, one course, even if there are multiple dishes. If there are “appetizer” type things, it will be more of a tapas/grazing style meal. I guess it’s one very elongated course in that case as we will add things to the mix over the evening if we have guests. (If it’s just the immediate fam, all bets are off there.)
Agree with @Sunshine842, that bruschetta looks (almost) like complete dinner as-is. Just add a bit of protein – I’m thinking some tinned sardines – and it will make a delicious and perfect meal!
I call them appetizers even if the become the main course, for me.
At home with my DCs, everything is served family style, on the table at once. The stuffed mushrooms or Greek dips, spring rolls, or leftover appetizers from a party, are both appetizers and sides.
I only do a meal with courses on Xmas, New Years Day, and when have company for lunch or dinner.
