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NYE Cockail Party Recipe Ideas

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turtle07 Dec 21, 2006 03:55 PM

Hello!

I am hosting a NYE cocktail party for about 25 people and want to make some Italian appetizers. Any suggestions???

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    Heatherb RE: turtle07 Dec 21, 2006 04:49 PM

    Stromboli slices up nice and you can do all kinds of combos with Italian meats and cheeses.

    Bruschetta is nice and light. Easy to make as well, but people go wild over it. Don't use the stuff from a jar--you can tell it's from a jar every time.

    And a cold antipasto platter would probably go over well. Would be easy to put together also.

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      Procrastibaker RE: turtle07 Dec 21, 2006 07:36 PM

      I have seen long crostini spread at the top with chevre or boursin and then wrapped with prosciutto-- you stand them up in a glass to serve-- v. cute. Can do a caprese salad the same way, but on skewers (grape tomato, boccacini, basil leaf)

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        ChiliDude RE: turtle07 Dec 21, 2006 08:16 PM

        How's about some fresh little mozzarella balls marinated in olive oil with Italian seasonings. We can get them at our local Italian products grocery.

        Oven broiled (unless you can grill them out-of-doors) salsiccia Italiano (sausage) sliced into rounds served with stuzzicadente (toothpicks).

        Here's any easily made finger food. It originally was for kids. Use English muffin halves lightly toasted to make mini-pizza. Top the toasted muffins with tomato sauce (sorry, it's not 'gravy' because I'm not Italian), and shredded formaggio (cheese), and bake in the oven until cheese melts. Slice each mini-pizza into quarters for easy fingering.

        Oy vay, my wife should see this. She'd give me such a baccala up the side of my head.

        1 Reply
        1. re: ChiliDude
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          Lotus7 RE: ChiliDude Dec 21, 2006 08:22 PM

          There's a good, easy recipe in this month's gourment magazine for polenta rounds with mascropne cheese melted on top.

        2. farmersdaughter RE: turtle07 Dec 22, 2006 05:44 PM

          Here are some ideas:

          --Bagna cauda (I keep it warm in a mini-crock pot) with seasonal vegetables such as precooked broccoli and cauliflower, carrots, raw fennel

          --Seared marinated cremini mushrooms (I use balsamic vinegar in the marinade)

          --Crostini tonnato -- drain olive oil packed tuna, whip in the food processor with a bit of mayonnaise, capers, anchovies, parsley, all to taste and serve with crostini

          I always serve a big platter of cured meats such as prosciutto and salame and Italian cheeses, to round it out.

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