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Bunco Party Hors D'Oeuvres

DesertGal Mar 17, 2008 12:00 PM

I am hosting Bunco party this week and Spring is my theme. We normally do a few snacks and then a dessert. My dessert is going to be homemade ice cream sandwiches, raspberry ice cream w/ sugar cookie and chocolate ice cream and peanut butter cookies. We don't do dinner, so for the snacks I would like to do at least one that is substantial. I was thinking crudite with some dip (that is not ranch dressing), fruit with dulce de leche dip and something else. I have done a ham and cheese tortilla wrap, but I am looking for something new. So any help you could give me would be great!

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  1. c
    charlesbois RE: DesertGal Mar 17, 2008 01:49 PM

    For a bridal shower this weekend, I just made turnovers out of puff pastry, one filled with ham and baby swiss, the other filled with smoked fresh mozz and sundried tomatoes. People they were for are slightly picky, otherwise I would have jazzed them up with mustard, basil, etc. They went over like gangbusters, were really easy to do and probably could be adapted to numerous fillings....like outre ones like goat cheese and date; bacon and potato; chutney and pork. Limitless possibilities.

    Also, roasted asparagus wrapped with prosciutto...very springy.

    Your desserts sound soooo good btw.

    3 Replies
    1. re: charlesbois
      DesertGal RE: charlesbois Mar 17, 2008 03:02 PM

      I was actually thinking of something along the lines of your turnovers, but was not sure about how to make the filling. Did you just use diced ham and swiss and then bake it or is there more to it?

      1. re: DesertGal
        c
        charlesbois RE: DesertGal Mar 17, 2008 07:02 PM

        I just used some thinly sliced deli ham kind of torn up into pieces. I'm sure you could use diced though. I diced the swiss. but yeah, pretty much crimped the edges, gave them an eggwash and baked them. I think you could mix up a filling of diced ham, shredded cheese, pepper, dijon mustard and maybe some kind of herb?

        1. re: charlesbois
          j
          jackie de RE: charlesbois Mar 22, 2009 11:38 PM

          I make a version of this too, but use dijon mustard,ham,cheese and grapes(which you cut in half.) The grapes sound strange but really add a great flavor to the turnovers.

    2. p
      pamd RE: DesertGal Mar 17, 2008 02:08 PM

      pepperoni bread
      pinwheels (could do different varieties)
      bruschetta or tomato/mozz/basil/prosciutto on baguette

      1. m
        mpalmer6c RE: DesertGal Mar 17, 2008 03:03 PM

        Lotta ideas here, with instructions:

        http://www.nytimes.com/2007/12/19/din...

        1 Reply
        1. re: mpalmer6c
          o
          ochound RE: mpalmer6c Mar 22, 2009 10:01 PM

          mpalmer,
          thanks for the link to this article- so many good ideas!

        2. yamalam RE: DesertGal Mar 17, 2008 06:49 PM

          For the fruit dip - I really like spiking whipped cream with amaretto and serving it with strawberries and pineapples.

          1. j
            joanamyh RE: DesertGal Mar 17, 2009 11:45 AM

            Hey, DesertGal,
            would you be open to having a couple of strangers at your party. Two fun girls--a producer and a TV exec who have made a pilot about Bunco and want to see a party in action?

            1 Reply
            1. re: joanamyh
              DesertGal RE: joanamyh Mar 22, 2009 09:39 PM

              Yea, you would be welcome to come, but I warn you we are in the middle of nowhere!

            2. k
              KiltedCook RE: DesertGal Mar 18, 2009 04:34 AM

              It's spring - make sure blanched asparagus is part of your veggie platter, along wth a nice dipping sauce....

              1. l
                lexpatti RE: DesertGal Mar 18, 2009 05:20 AM

                I recently made a nice citrus crab salsa and put a teaspoon into those phylo cups: very fresh and lite (easy to whip together too) but lots of great ideas to start with:

                http://www.athensfoods.com/recipes/re...

                1. r
                  Rhee RE: DesertGal Mar 18, 2009 07:58 AM

                  As another poster said, its spring! Deviled eggs are a great protein packed finger food. How about sandwiches cut on the diagonal in quarters?

                  1. LaLa RE: DesertGal Mar 18, 2009 08:12 AM

                    I am a Ky girl so Spring to me means Horseracing and Derby.....what about country ham on beaten bicuits?

                    1. DesertGal RE: DesertGal Mar 22, 2009 09:46 PM

                      Thanks everybody for the great ideas I can't wait to try them at the next party!

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