What are some good appetizers for backcountry meals?

	Ask the Expert Dorcas Miller Outdoor cookbook author Dorcas Miller believes ingredients should have zing - or they should stay at home. Ask Dorcas a question Meet Dorcas Previous Answers

An appetizer, usually served before a meal, stimulates the appetite — an activity hardly necessary on trail. But appetizers also stave off the hungry hordes who eagerly await dinner, so this food item has its place in backcountry cuisine.

I asked some of my foodie friends what they take for appetizers. All three said crackers and cheese and two mentioned smoked oysters. Here's what else they said, with my comments at the end:

Annie Getchell, GORP's gear maven: miso soup; olives; something crunchy such as roasted soynuts, wasabi peas (freeze-dried peas with a Japanese horseradish covering), or bagel croutons browned in a skillet.

Alan Kesselheim, author of Trail Food: nut mix; whole green chilies on crackers with cheese; sardines.

Deb Williams, program organizer at Hulbert Outdoor Center: Smoked baby clams; salsa dip and toasted pita bread; cheese and Wasa Crackers (use the crackers promptly--they crumble); instant veggie soup and sour cream (first day).

The Backcountry Chef: crackers with kalamata olive paste; corn chips and salsa or instant bean dip; pretzels; popcorn; browned pita bread with instant hummus or tahini. (Corn chips are more suited to a cooler or wanigan on a canoe trip than to a bag in a backpack.)

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