How to plan cold appetizers before the main course
Cold appetizers stimulate the taste buds before the soup and main course, and planning them requires more work than cooking.
These are small portions of light food served before the main course. Their purpose is not to satisfy the appetite, but to stimulate the senses, especially taste, as they enhance the experience of the dish served next. After the appetizer, a cold starter is served, followed by soup. After the soup, a hot starter arrives before the main course.
They are usually prepared with eggs, fish, seafood, meat, gourmet butters, cheeses, and vegetables, and also include pâtés and various spreads. Ham rolls, deviled eggs, and delicate salads are ideal for the Czech palate, and melon wrapped in ham or avocado guacamole are very popular. If exotic flavors are not desired, stuffed tomatoes or mushrooms can be served.
Planning the appetizers and the entire menu requires more work than cooking, because it depends not only on the selection of ingredients but also on good presentation. Another important factor is a certain similarity between the dishes, which should have a similar, or at least remotely similar, flavor.
