When I was growing up, we always affectionately referred to pre-dinner nibbles as horse ovaries. Now, bear in mind that many members of the household were fluent (or at least competent) in French, so it can't have been that hors d'oeuvres was too hard to pronounce. I think my family just got a perverse pleasure out of the brief look of alarm that spread across our guests faces when one of the well-trained, but apparently unprompted, ToastFamily children sang out "Would anyone like some horse ovaries?" God knows I still enjoy it every time.
I present the ultimate, classic platter of horse ovaries, as served recently Chez ToastPoint:
Assemble on a wooden cheese board, or attractive plate:
1 wedge 60+ double cream Brie
Layered slivers of prosciutto riserva (I love Wegman's Italian Classics version, for $12.99 lb--it's dry, but not too salty, and very manageable as finger food)
Thinly sliced ciabatta bread or fresh baguette
Wasa light rye crisp bread