Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 5, 2008 10:56 AM

Simple Hors-d'oeuvres Suggestions??

I'm having a small birthday dinner party for six for a friend on Thursday evening. Since it's a weeknight I'm keeping the dinner fairly simple. I'm grilling marinated tuna steaks and serving it with the Epicurious Farmers' Market Salad with Spiced Goat Cheese Rounds. These are pretty tried and true recipes for me with enough do ahead components that will come together fairly easily on Thursday. I've already decided to get these great Tartufo's for dessert and perhaps serve some cookies or petits fours with it. But I don't have any idea of what to serve with drinks while I'm doing the cooking.

I'm going to serve wine, cava or gin and tonics and maybe gimlets to those who want before. Any ideas of easy to pull together hors-d'ouevres that I can serve with it? I don't want anything too heavy before the meal but it does need something with it.

Thanks for the help!

  1. Click to Upload a photo (10 MB limit)
  1. I'm a big fan of these (I make them with shrimp instead of crab). Little wonton shells filled with wasabi-spiced avocado, topped with crab (or shrimp). They are easy, the shells and filling can be prepared ahead, and everyone is always impressed.

    Alaska King Crab Nachos

    1. What about an olive tapenade? It is easy to make and you can use a variety of olives. I've had decent store-bought versions but have always been disappointed in the black olive variety b/c they tend to be mushier. I believe that the Joy of Cooking has a recipe but there are several "out there".

      1. It's the perfect time of year for melon. Try melon and proscuitto, or as I did, pair canteloupe with county ham. It's light, seasonal and delicious!

        1. Here is something I did on the weekend- I made them the day before and just cooked them upon guests arriving. I stuffed peaches and figs (so sweet and in season) with goat cheese and wrapped them in procuitto. I popped them in my toaster oven on broil med to get the procuitto crisper. The sweet fruit with creamy cheese and salty procuitto was a big hit! You may want to subsitute goat cheese since you are already using it for your salad

          1. I have made both of these tapenades and they have both been big hits...

            Olive and Artichoke Tapenade (if you make it, add garlic and extra green olives)


            And this one I got from this CH thread...scroll down to Val's Artichoke and Sun-dried Tomato Tapenade


            Serve either one with pita chips.