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Easy pick-up hors d'oeuvre ideas

n
Nyleve Mar 5, 2007 07:20 AM

For some reason, I'm really out of ideas here. I need some easy, relatively inexpensive hors d'oeuvres for an arts event with which I'm involved. The munchies should be individual, finger-type foods - not dips, for instance - that can be served cold or at room temperature. There will be a bar serving beer, wine and soft drinks. There will be several of us preparing the food - but I just can't seem to get beyond tortilla roll-ups. We'll also definitely have a raw vegetable platter and cheese and cracker tray. What else?

  1. Candy Mar 5, 2007 07:41 AM

    There are infinite numbers of toppings for crostini

    1. JungMann Mar 5, 2007 07:48 AM

      Crostini
      Bruschetta
      Potato croquettes with dipping sauces
      Phyllo-wrapped chicken "cigars"
      Fresh spring rolls
      Cocktail sandwiches
      Antipasto spears

      1. AnneInMpls Mar 5, 2007 08:11 AM

        A bit of something on a Belgian endive leaf: shrimp salad or smoked salmon or black-olive tapenade or hummos.

        Or, at the risk of sounding like a broken record, gougeres. They're really easy to make and they freeze beautifully, so you can reheat them for 5 minutes before serving. And they're fine at room temperature.

        Anne

        1. QueenB Mar 5, 2007 08:15 AM

          You can also fill small phyllo cups with different things: goat cheese and mushrooms, leek and camembert, brie and sun dried tomato pesto....

          1. v
            valerie Mar 5, 2007 08:19 AM

            Not gourmet, but these pinwheels always seem to be a hit...

            http://www.recipezaar.com/11969

            There are a million recipes out the -- just google "mexican pinwheels".

            1. j
              jacinthe Mar 5, 2007 08:55 AM

              Cheese straws! While preferable slightly warm, there's nothing wrong with them at room temp.

              1. m
                mojoeater Mar 5, 2007 09:01 AM

                A beautiful munchie that tastes great: Roasted beets and gorgonzola with garlic and red wine vinegar on belgian endive. The purple on green effect is strong and looks very elegant.

                1. s
                  shopgirl Mar 5, 2007 11:25 AM

                  Thinly sliced proscuitto wrapped around italian (super thin) breadsticks. Do the same with thinly sliced genoa salami. don't prepare too early or breadsticks will get soggy.

                  1. daily_unadventures Mar 5, 2007 11:53 AM

                    I love prosciutto wrapped around cantaloupe (Prosciutto con Melone). Another favorite is to mix mayo, cooked crab and a bit of curry powder and dollop it on pieces of bread. Super simple and very yummy. You can also use shrimp if you don't have crab.

                    Katerina
                    http://dailyunadventures.com

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