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Theme Party need some finger food ideas

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Need some help here ... Having a cocktail party with an Art Museum theme (for art collectors) any thoughts on interesting finger food (to be passed and stationary) and desserts?


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  1. Some ideas that I've done recently:

    crudite with aioli, or lightly pickled baby carrots and green beans without a dip. I've found that the vinegared ones are better if you have a lot of rich foods as I often do.

    Stuffed mushrooms (I like breadcrumbs, pancetta or prosciutto and shallots). Good as a pass around and will be good warm or at room temperature.

    Mango curry shrimp salad in wonton cups from epicurious:

    1. Here's a good thread from just a couple of days ago...

      It would be cool if you get little Monets and such screen printed on chocolates or something!

      1. How about fruit Kabobs. Spear a row of grapes then top with Flower - cantaloupe, honeydew or pineapple. Use a cookie cutter to create flower. Here's a site to inpsire you!
        http://www.ediblearrangements.com :)KQ

        1 Reply
        1. re: Kitchen Queen

          Wow Kitchen Queen. Those fruity arrangements are so pretty. Something like that would be fantastic at a childrens party. Much better than filling them full of sugar and watching them go hyper!

        2. Bacon wrapped dates. Stuff a date with an almond or two. Wrap it up in a piece of bacon. Secure with a tooth pick. Bake until bacon is crispy. These are so good that they haved caused fights at Holiday time. They are good hot or at room temp.

          Chicken wings. Make a marinade of 1 cup kikoman soy sauce, 1/2 cup red wine, tsp. powdered ginger, 1/2 cup sugar. Coat 4 lbs wings with mixture. Bake in a jelly roll pan(line it well). 400 degrees 1/2 hour, flip and cook another 1/2 hour. Sauce will turn sticky. Watch closely at the end, you want it thick, but obviously not burnt. You will not believe. Yes one hour at 400 degrees.

          1. Here's a picture of some Genoa Crisps--easy, pretty, and tasty.

            Genoa Crisps:

            1. Go to an Italian deli (I like Monte Carlo in Burbank), you can get everthing there...and do an Italian antipasto buffet (art and Italian go hand in hand!...or maybe I should say hand in mouth!)

              - assortment of olives.
              - assortment of hard salami's
              - large wedge of asiago cheese
              - a bunch of celery, trim, and dip it in olive oil with a lot of salt and pepper in the bottom of a small dipping bowl
              - prociutto-wrapped canteloupe (this is easy and fast to do, secure it with a toothpick. Domestic proscitto is fine, you don't have to indulge in the Parma, even though that is heaven on earth.
              -prosciutto wrapped breadsticks (they have great fresh breadsticks there)...and get the flat italian bread...I forget what it's called...something like chumarra...

              Here's another good finger food...even though it's not Italian: put whipped creme cheese inside celery sticks, wrap with lox...great sub for the bagel thing....