Easy canape ideas... catering for 30
Hollowed out cherry tomatoes filled with herbed cheese or orzo/pesto salad (nice color contrast)
Cucumber cups filled with crab salad, bell pepper salsa or bleu cheese. Gazpacho shots in cuke cups are nice too. Either stripe the cukes w/a peeler or french w/a fork.
Grissini (thin bread sticks) wrapped w/prosciutto
Marinated shrimp wrapped in a pea pod (then skewer w/a frill pick)
Belgian endive spears filled w/bleu cheese and toasted walnuts, or any other salad filling
Prosciutto w/melon is classic and easy
Spinach wedges can be prebaked, and then reheated as needed. They're also good room temp.
Petite potato latkes, can be premade and reheated. Garnish w/a dolllop of sour cream and a sprinkle of caviar
Looks like lots of great ideas already. Some of my easy stand-bys are:
-proscuitto, wrapped around melon, bread sticks, roasted asparagus, fresh mozzarella, etc.
-pepperdew peppers stuffed with goat cheese
-kippered white salmon with cream cheese and Stonewall Kitchen garlic onion jam on crackers
-nice selection of meats and cheeses
-bruschetta, with colorful heirloom tomatoes and fresh basil
-fig halves with blue cheese, lightly toasted pine nuts and just a tiny drizzle of balsamic
If it's a more casual affair, cross-cut ribs are really good and really easy. They can be a bit messy to eat, but they've been the first thing to go every time I've made them. Basically: have your butcher cut some racks crosswise (so the ribs are about 3" long), and then separate into individual ribs. Simmer in salted water for half an hour. Drain, and while still warm, toss with your favourite marinade, and chill overnight. Spread out on big pan (cookie sheet, roasting pan, whatever) and broil 3-4 minutes per side. Serve. This recipe taught me the method (and the marinade is pretty amazing, too): http://www.epicurious.com/recipes/rec...
Oh - and if you aren't worried about cost, shrimp are also fantastic. Toss a bunch of the ones that have already been deveined and had the legs removed in whatever seasonings you like, and oven roast. Optional: serve with a matching dip.
Broiled or grilled fig halves topped with a little blue cheese and a carmelized/toasted walnut half
Bruschetta .. buy the crackers/presliced mini bread rounds, top and broil
Tortilla roll-ups or pinwheels
Spinach Artichoke Dip w/ toasted bread rounds, chips, pita slices, or crackers
Frittata wedges and/or mini quiches
Marinated and grilled meat skewers
Marinated olive bar
Stuffed phyllo triangles
Broiled Polenta rounds (topped with tapenade and/or parmesan, garlic and shallots)
A few more elegant ideas depending upon your ingredient desires http://www.chefspencil.com/seasons/NQ...
Blanch asparagus, marinate in Italian salad dressing
Blanch asparagus lightly smear cream cheese on proscuitto and wrap around spears
Cheese tray/cold cuts tray
Shrimp with cocktail sauce
Celery stuffed with pimento cheese
Chicken tenders seasoned to taste, grill or saute ahead of time
Marinated mushrooms and other veggies
Steamed artichokes with curry mayo, lemon butter, garlic oil
The wrapped asparagus was a big hit at a potluck I went to a few weeks ago. Some asparagus were wrapped in ham, some in turkey.
cold salad (tuna & white bean or chicken salad are good choices) in radicchio leaves
mini pitas stuffed with marinated veggies & chick peas
baba ghanoush, hummus, & pita points for dipping