Need appetizer ideas for wedding party!
I'm hosting a wedding party for my sister at my house for 100-150 people and need some ideas for appetizers. The groom's Italian mother and grandmother and making all the main courses and I'm already planning on doing a bruschetta appetizer, but I need to come up with a couple of other appetizers--preferably nothing too complicated or expensive and keeping with the Italian theme. We're going to be setting up buffet style, so finger foods are preferable, and for some reason the mother of the groom is anti-dips so that eliminated most of my ideas. Any suggestions would be greatly appreciated. Thanks!
- prosciutto-wrapped grissini
- broiled cherry tomatoes stuffed with a mixture of ricotta, bread crumbs, Italian herbs & garlic (or pesto)
- meatballs on toothpicks
- stuffed Italian olives
you can also pair various Italian meats & cheeses, roll together & secure with a toothpick.
Antipasto on a skewer (pieces of salami, cheese (provolone), peppers, cherry tomatoes, artichoke hearts, olives, etc)
Stuffed Tortellini (toss in salad dressing) on long skewers and then stuck into something like a half a melon. Then put more dressing into the other half of the melon if you can get away with it as a "dip"
Seconding the proscitto-wrapped grissini...they're great.
If you can get very large artichokes, do stuffed artichokes, put them on a platter and let people pull the leaves. Don't forget a garbage bowl. Make a pasta with the hearts the next day.
re: Stuffed Monkey
Thanks for the ideas! The mains are going to be a baked ziti, spaghetti & meatballs, a chicken dish (not sure exactly what kind), stromboli, roasted vegetables and I think an eggplant parm, but not sure about that one. The antipasto on a stick and the stuffed tomatoes or mushrooms sound like they would be easy enough to do for a lot of people and won't cost too much. I'm a huge fan of anything wrapped in proscuitto, but not sure if that will fit in the budget since we'll need such a large quantity. Stuffed Monkey...for the stuffed tortellini, would you use a store bought tortellini? That might work also.
re: tear it up
I wouldn't do both artichoke (with antipasti) on a stick & stuffed artichoke; ingredients too repetitive...Personally, not a great idea to have un-portioned artichokes on a table for that many guests to stand around trying to take a turn at pulling the leaves. Since you're on a budget, a soup served in small cups (you can buy disposable cups at Sam's or Costco. A roasted butternut or acorn bisque garnished with toasted pumpkin seeds & croutons is nice, even a artichoke or carrot soup would be good and soup goes a long way. Eggs also go far, so why not consider a large fritatta maybe baked in a long sheet pan then cut into squares (can be served at room temperature)
You can do endive or radicchio leaves with the antipasti in each to make it easier to serve. Some crispy polenta rounds topped with a small dab of ricotta & sauteed leeks. Pickle some baby carrots with a ton of fresh dill & garlic to add to a vegetable or antipasti tray.
Nice list, GHG. In Spain, those little "tapas" are called Banderillas or Pinchos. Which reminds me, I need to get more toothpicks.
I am making proscuitto wrapped mozzarella for a party tomorrow evening. The ywould def. go with your theme, don't know if you're up for making 100+, tho! Take a bocconcini (mini mozz. ball) cut in half, and a grape tomato, cut in half. Put halves together, then wrap in a slice of proscuitto that's been halved lengthwise, with a small leaf of basil. Secure with toothpick & drizzle w/ good olive oil.
Second on the antipasto platters & tortellini on a pick ideas. And unless you want to have a pasta making party, storebought would work fine!! ;)
I also just finished making 4 dozen mushroom & sun dried tomato pockets and thought they may go with your spread as well. They are little puff pastry squares filled with sauteed chopped mushrooms, sun dried tomatoes, parm,, s&p. They come together rather quickly, and I've even frozen them. So you can match a couple batches ahead of time, then just pull them out of the freezer and bake from frozen, like 16 mins. Let me know, and I will type out the recipe.
re: tear it up
Sure. Here it is. It looks long, but they go together pretty fast.
MUSHROOM & SUN-DRIED TOMATO POCKETS
Yields 24 pockets
From Fine Cooking, Dec. ‘03
1 small shallot or ¼ medium onion
10 oz. cremini or white mushrooms, rinsed & dried, stems trimmed off
1 Tbsp vegetable oil
1 tsp kosher salt
Few dashes of hot sauce (like Tabasco)
1 Tbsp finely chopped oil-packed sun dried tomatoes, drained
¼ cup finely grated Parmigiano Reggiano
1 sheet frozen puff pastry, thawed
1 egg, beaten
Heat oven to 425*. Put the shallot in a food processor and pulse until finely chopped. Add half of the mushrooms and pulse until very finely chopped (don’t overprocess or the mushrooms will become a puree). Empty the workbowl, pulse the remaining mushrooms, and combine with the first batch.
Heat the oil in a large skillet over medium high, add the mushroom mixture and salt, and sauté until all of the liquid has been released and evaporated completely, 8-10 minutes; the mixture should start to brown and stick around the edges. Season with the hot sauce. Remove from the heat, stir in the sun-dried tomatoes and Parmiggiano; taste and adjust the seasonings.
Spread the filling on a plate and chill in the freezer while you prepare the pastry. Lightly flour work surface and roll the pastry sheet to a 10x15-inch rectangle. Prick the dough all over with a fork, and then cut it into four long strips, each 2 ½ inches wide. Cut each of these strips into six equal pieces, to yield a total of 24 2-½ inch squares.
Put a heaping teaspoon of the filling in the center of each square. Dab each corner with a little of the beaten egg, and then bring all four corners up to the center and pinch well to fuse them together. You should have little square pouches, with some of the filling showing. If you have any egg left, you can brush it on the exteriors of the pockets.
Arrange the pockets on a parchment-lined or non stick baking sheet and bake until they’re puffed & deep golden on the sides & bottom and pastry is no longer doughy, 15 – 16 minutes. Let them cool on a rack for a few minutes and serve warm.
As I stated above, I made four dozen, and they are in my freezer for tonight. I will add a couple of minutes to the baking time.