Appetizer

Brazil

Arrumadinho is a complex Brazilian dish that is usually served as an appetizer. The dish is a combination of four elements that are neatly organized and served together as a complete meal. The essential parts are sliced, sun-dried beef, diced and mixed vegetable vinaigrette, beans, typically black eyed peas, and farofa &ndash; a toasted cassava flour mixture. All of the ingredients are seasoned with clarified butter, neatly arranged and served on a plate. The four elements of arrumadinho can either be mixed or consumed as individual dishes. A plate of arrumadinho is usually shared by a couple or a group of people, typically followed by a glass of cold beer or a freshly prepared caipirinha. The dish can usually be found in the northeast of Brazil, more precisely in the state of Pernambuco, where it is believed to have originated. It is often sold at food stands as a snack, but it is also commonly served as an appetizer in elegant restaurants.

Arrumadinho

Croatia

Artičoke s bižima is a traditional dish originating from Dalmatia. The dish is usually made with a combination of artichokes, breadcrumbs, peas, olive oil, lemon juice, garlic, parsley, salt, and pepper. The artichokes are shortly boiled in salted water with lemon juice. They're drained, topped with a mixture of breadcrumbs, garlic, parsley, and pepper, and then placed into a pot with the peas. The ingredients are drizzled with oil, seasoned with salt, covered with water, and simmered until most of the liquid evaporates. The dish is served warm, usually as an appetizer.

Artičoke s bižima

Artičoke u ulju is a traditional dish originating from Dalmatia. The dish is usually made with a combination of artichokes, vinegar, lemon juice, bay leaves, cloves, oregano, parsley, dry white wine, olive oil, and black pepper. The trimmed artichokes are cooked with the wine, vinegar, cloves, and salt. The artichokes are then drained and placed in jars, covered with olive oil, and mixed with bay leaves, oregano, peppercorns, and parsley. The jars are sealed and kept in a cold and dark place for at least a week before serving. Artičoke u ulju are traditionally served as an appetizer.

Artičoke u ulju

Asari no sakemushi is a traditional and seasonal Japanese dish that's usually prepared in springtime. This simple dish is made with a combination of clams, sake, and green onions (aonegi). The clams are first placed into saltwater for a while, and they are then taken out and placed into a pan with sake. The pan is covered with a lid, and the clams simmer over medium or high heat until the shells open. Before serving, the clams are garnished with chopped green onions. If desired, the flavors of asari no sakemushi can be elevated with the addition of ginger, butter, or red chili peppers. The dish can often be found at izakaya bars.

Asari no sakemushi

Italy

Asparagi al Gorgonzola is a traditional appetizer hailing from Piedmont. It's made with blanched asparagus that are dried and placed in a baking dish, then covered with butter and Gorgonzola cheese. The combination is baked until the cheese melts and develops a lightly browned color. It's important to note that there are two types of Gorgonzola cheese &ndash; the dolce variety is yellow, creamy, and more suitable for this appetizer, while the piccante variety is white, crumbly, and should be avoided when making asparagi al Gorgonzola.

Asparagi al Gorgonzola

Asuparabekon is a type of Japanese kushiyaki, dishes that are skewered and grilled. This type of kushiyaki consists of two simple ingredients &ndash; asparagus and bacon. The asparagus are wrapped in bacon, then placed on bamboo skewers and seasoned with salt or tare sauce. The dish is served immediately after it's been grilled. Typical accompaniments for kushiyaki dishes include salads, pickles, or edamame.

Asuparabekon

Atsuage is a traditional dish consisting of deep-fried tofu. The slices of tofu are wrapped in kitchen paper and weighed down with a small weight so the water drains well. They are then deep-fried until golden brown, puffy, and slightly crunchy on the exterior. On the inside, the tofu should remain silky soft. This dish is often prepared as an inexpensive source of protein and it&rsquo;s eaten as it is with soy sauce, grated ginger, or various vegetables.

Atsuage

Mexico

Avocados rellenos de verduras is a traditional dish that's especially popular in Michoac&aacute;n. Although there are many variations, it's usually prepared with a combination of ripe avocados, peas, chopped tomatoes, salt, pepper, lemon juice, and diced cheese such as panela or feta. The avocados are cut lengthwise, the pit is removed, and most of the flesh is scooped out. The skins are peeled, and the avocados are sprinkled with salt and lemon juice. The removed avocado flesh is mixed with the cheese, tomatoes, peas, mayonnaise, and seasonings. The mixture is placed into avocado halves and the dish is then served, usually as an appetizer.

Avocados rellenos de verduras

United States

Avocado toast is a dish consisting of a piece of toasted bread topped with a combination of mashed avocados, salt, pepper, and (sometimes) citrus juice. There are many varieties of this dish, so it can be enriched with ingredients such as salmon, tomatoes, onions, eggs, garlic, cheese, olive oil, or red pepper flakes. Although the dish is quite simple and straightforward, the location of its origin is not &ndash; some claim that it is an Australian invention, while others proclaim that Los Angeles is the place where it was born. Regardless of its origin, avocado toast started its modern-day revival on Instagram, and it has been trending across the globe ever since.

Avocado Toast

Avocat au crevettes is a Senegalese appetizer that is based on avocados, shrimps, and chickpeas or black-eyed peas. The dish consists of avocado pur&eacute;e (made with ripe avocados, lemon juice, and yogurt or sour cream), cooked shrimps, boiled chickpeas or black-eyed peas, tomato slices, onions, wedges or slices of hard-boiled eggs, slices of pimientos, lettuce, parsley, and seasonings. All the ingredients are placed in a specific order on a serving plate that results in an elegant and colorful dish. Shredded lettuce goes on the bottom of the plate, followed by chickpeas and the smooth avocado pur&eacute;e, while hard-boiled eggs garnished with pimiento slices and thick slices of tomatoes sprinkled with chopped onions are placed on the sides. The cooked shrimps are the crown of the dish, placed on top of the avocado mixture, and they are typically garnished with a few sprigs of parsley.

Avocat au crevettes

Baba ghanoush is a Middle Eastern dish that's mostly associated with Lebanon (although it's origins are also connected to Syria and Jordan), and it consists of roasted and pur&eacute;ed eggplants, garlic, olive oil, lemon juice, and tahini, with the occasional addition of mint, onions, and various spices. Its name comes from the Arabic phrase baba gannuj, where baba means father or daddy, and gannuj means pampered or spoiled, referring to a supposed invention of baba ghanoush by a member of a royal harem. Another theory says that it alludes to a toothless father whose daughter had to mash his food so he could properly consume it. Baba ghanoush is usually served as an appetizer, and it is frequently used for dipping. It can also be used as a spread for making open-faced sandwiches, ideally topped with parsley, tomatoes, and sliced cucumbers.

Baba ghanoush

Bab&agrave; rustico is a Neapolitan savory bread consisting of flour, milk, yeast, eggs, and oil. Once prepared, the dough is filled with salami, prosciutto cotto, grated parmesan or grana padano, and cubes of provolone, scamorza, or fontina cheese. The concoction is left to rise until it doubles in height, and it is then baked until golden brown. Bab&agrave; rustico is often seen at parties, and it is traditionally prepared for similar events and various festivities.

Babà rustico

Australia

This kelaguen variety is prepared by mixing baby clams with onions, lemon juice, salt, and hot peppers. Hot peppers are optional and the quantities depend on personal preferences, while the clams can be either fresh or canned. It is recommended to serve the dish well chilled as a flavorful appetizer.

Baby clams kelaguen

This traditional Italian dish is usually associated with the Veneto region. It consists of salted cod that is primarily boiled in a mixture of water and milk. It is then thoroughly deboned, and finally mashed until it reaches a creamy but firm consistency. At the final stage, the fish is usually enriched with olive oil, garlic, and optionally parsley. The dish is considered to be a true delicacy that is light, packed with flavor and can vary from chunky to creamy in texture. It is usually served accompanied by grilled pieces of polenta or toasted, crispy bread.

Baccalà mantecato

Baccelli e pecorino is a traditional appetizer originating from Tuscany. The dish consists of broad (fava) beans and pecorino cheese. Come springtime, every trattoria in Florence serves this appetizer as a basket full of intact broad beans in their pods, while pecorino cheese that's been sliced or cut into sticks is served on a wooden board. The pods are cracked open and the raw and bitter fava beans are eaten with a piece of salty cheese. It's believed that the bitterness of the beans opens up the appetite for meals that will follow. If desired, olive oil can be drizzled over the beans and cheese, and they can also be seasoned with salt and pepper.

Baccelli e pecorino

Bacon and fish rolls is a popular Guyanese appetizer consisting of small fish fillets that are rolled in bacon, then seasoned with salt, pepper, and lemon juice. The combination of these ingredients is then baked and traditionally served with an egg-based sauce. It is recommended to garnish these flavorful treats with finely chopped parsley.

Bacon and fish rolls

Badenjan-burani is a delicious Afghan dip made by blending fried or roasted eggplants, garlic, yogurt, and olive oil. The eggplants are traditionally fried, but most recipes suggest roasting or baking them. The dip is seasoned with fresh or dried mint, and it is typically eaten as an appetizer that is paired with lavash or Afghan flatbread. An almost identical version of this dip can be found in Persian cuisine where additional ingredients may include walnuts, rose petals, and saffron.

Badenjan-burani

Badrijani is a heavily spiced Georgian dish consisting of eggplant slices that are coated with walnut paste, then shaped into small rolls. The eggplant slices are fried before serving, while the spread is prepared by combining ground walnuts, garlic, and fresh coriander. When served, the assembled rolls are arranged on a plate and topped with pomegranate seeds.

Badrijani

Baigan valo is a traditional dish consisting of eggplants that are halved, stuffed with fish, then topped with coconut cream and steamed until ready for consumption. Although the final dish looks a bit messy, the combination of different textures and flavors are said to taste heavenly.

Baigan valo

Though the term bakaliaros refers to cod fish, Greeks mainly use it to describe golden and crispy cod fritters. Whether it employs salt or fresh cod, the dish can be made with batter-fried pieces of cod or flaked cod that is then incorporated into a thick batter. The fritters are mainly served as a meze dish, and when accompanied by a thick, garlicky dip, they usually go under the name bakaliaros skordalia. Although they are eaten throughout the year, cod fritters are usually associated with a celebration that commemorates the Annunciation of Virgin Mary and the War of Independence, which is celebrated each year on March 25th.