How to Serve Show-Stopping Hors d'Oeuvres, According to Daniel Boulud

Hors d'oeuvres often seem inaccessible, reserved for catered parties and cocktail hours. When you're hosting your own party, there's already so much to plan — the meal, the decorations, the guest list ... who has time to prep multiple teeny tiny appetizers?

In reality, hors d'oeuvres are easier than you think. They can be whipped together in minutes with just a couple ingredients and some nice platters. Plus, no matter how simple or complicated they are, hors d'oeuvres can level-up any kind of party.

To make the concept less intimidating, we reached out to chef and restaurateur Daniel Boulud. With over 40 years in the hospitality industry, Boulud is a party-planning pro. Read on for his best tips for serving hors d'oeuvres.

How many types of hors d'oeuvres should I serve?

According to Boulud, the variety of hor d'oeuvres to serve depends entirely on the size of your party. "For fewer than eight people, one or two types of hor d'oeuvres are fine," he says. But if you're having a large party, he suggests making four different types for a well-rounded menu — one with fish or shellfish, one with cheese, one with vegetables, and one with meat.

How many hors d'oeuvres I make?

"A good rule of thumb is 6 to 8 pieces per person per hour," says Boulud. That equation can come to an end if and when you begin serving larger dishes or a full meal. You have to strike a careful balance between having more than enough hor d'oeuvres for snacking, but not so many that your guests lose their appetite.

How big should they be?

Hors d'oeuvres are best when they're bite-sized. That way, your guests won't have to awkwardly hold it in their hand as they chew, or find a table to place it down on. This is especially necessary for delicate hors d'oeuvres, like tartlets or crostinis — no one wants crumbs all over their outfit at a party. Though, Boulud does make an exception for hors d'oeuvres that can be dipped. Endive spears, celery, and spring rolls, all dippable and all less messy, can reasonably be two to three bites.

What are the easiest hors d'oeuvres to make?

The easiest hors d'oeuvres don't even require an oven. Boulud recommends cutting white, rye, or pumpernickel bread into 1 1/4-inch rounds, then topping them with whatever your heart desires. You could pick something luxurious, like caviar or pâté, or keep it simple with cured meat and a soft cheese. For a vegetarian option, Boulud loves topping bread rounds with a mixture of finely diced tomato, crème fraîche, Tabasco, minced fresh chives, and salt.

How do I serve hors d'oeuvres?

"Don't mix different types of hors d'oeuvres on one platter," says Boulud. He also encourages hosts to be creative with how they present the passed appetizers. "Instead of using doilies, use a bed of mixed dried spices with different colors and shapes, such as star anise, cinnamon sticks, bay leaves and juniper berries." Boulud also suggests serving cheese canapés on a bed of Parmesan or shelled almonds, walnuts, or pecans, and seafood canapés on very coarse sea salt or seaweed.

10 hors d'oeuvres to serve at your next party