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Dec 12, 2006 02:12 PM

snacks for semi-formal cocktail party

Help, I need inspiration for a party of 20!

Snack ideas?
We are having a smoked fish plate, salmon and mussels. Some good cheeses and quality cracker bread. I'm thinking rumaki and/or bacon wrapped shrimp as a warm dish.

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  1. Somebody posted a thread earlier about a really easy appetizer/snack for parties. Get some little pastry shells (phyllo, mini quiche crusts, whatever), drop in a little brie and a little fig jam and then bake. Sounds delicious, and there are all sorts of variations to try with different cheeses and jams/spreads. Definitely doing this for my next party.

    My mother also usually does tiny beef tenderloin sandwiches, which are always a huge hit at her parties.

    7 Replies
    1. re: Heatherb

      We made the pastry shells (Siljan brand) baked with brie & fig jam for Thanksgiving... while they were extremely tasty, the shells became very soggy while baking and therfore didn't hold their shape. I used a medium quality brie... thought maybe I should try a higher quality brie next time?? Any suggestions?

      1. re: wineaux

        Good to have the heads up on that before I tried it out! Do you think maybe phyllo cups would have held together better? I've used them before and they seemed to hold up pretty well. Size also could have been an issue--i.e., if the diameter of the cups was too big. Would it really have been the cheese? Is there that big a difference between medium- and high-quality brie? I know next to nothing about cheese except that I generally like it...

        1. re: Heatherb

          Really? I'm the one who posted that originally - it's a recipe I swiped from a good friend, and mine are pretty crisp. We use a pretty good quality brie, but do you think maybe it might have been a little too much fig preserve?

          1. re: Andiereid

            What kind of pastry cups did you use? I can't remember from the original post... I just remember thinking it was such an easy and cool idea.

            1. re: Heatherb

              We used the Siljan brand, which was really difficult to find in the Chicago area! I just checked the box and I think I figured out what I did wrong. It says to warm the cups in the oven before filling. I filled them with brie and topped with fig jam and then heated. I'm going to give them another shot on NYE! They couldn't have been too bad, because there weren't any leftovers!

              1. re: wineaux

                The original recipe is for the Siljan cups, but I didn't crisp them first - just put a little dollop of brie in, probably 1/4 tsp of fig preserves, and stuck them in the oven at 350 for about 4 minutes.

                1. re: Andiereid

                  Thanks for the info.... that's exactly what I did, except I left them in for 5 minutes @ 350. I think I'll try a higher quality brie... maybe less oily? Like I said, they were still good - everyone liked them!! I have 2 unopened boxes of Siljan's, so that'll give me plenty of practice!

    2. You can never go wrong with Rumaki. Shrimp is alway's good too.

      This is a fun and unique item that we first had in North Beach many years ago:

      Slice a bagget on the bias

      Lightly toast with olive oil

      Rub with Garlic clove

      Lightly spread jalepeno jelly

      spread la cheve

      top with crisp pear slice.

      1. Crostini with brie and caramelized onions. Broil for about a minute to soften and partially melt the brie. This is my go-to simple party app.

        1 Reply
        1. re: xtal

          also excellent in mini pastry shells

        2. My old standby is blue cheese and fig crostini - slice french bread, spread fig jam, put blue cheese on top and bake for about 5 minutes. There are never any left.

          1. I forgot about my favorite party food. Bruschetta. Chop tomatoes, mince some garlic, tear up some basil, salt, pepper, olive oil to taste. Then drizzle in some balsamic vinegar for extra kick. Serve over bread rounds with a sprinkling of parmesan or romano. Total yum.