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Help with make ahead appetizers to transport (no heating/refrigeration at destination)

I'm hosting a small gathering (15-20) people and plan to serve wine and a few appetizers. The event is at a whimsy painting studio, so most of the time, people will be busy painting - but, I wanted to have some food on hand.

I won't have any time to prep on the day of, so anything that needs preparation would have to be done the night before and then stored in the fridge til the next evening.

I'm also transporting the food to the event location - where there is no heating or refrigeration.

So far, I'm thinking:
-- Crackers, a few different cheeses, a couple different salami's
-- Hummus, pita triangles, baby carrots

I'd like to have a couple more options - any ideas for something transportable yet tasty?

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  1. To go along w/ your crackers, you could do Nigella's pesto terrine. Transport in loaf pan and turn over when you get there. It's better at room temperature.

    http://www.nigella.com/recipes/view/s...

      1. bruschetta - topped with anything your heart desires. Just be sure to cover them tightly under refrigeration.
        Some ideas:
        http://www.google.com/search?client=u...

        1. If you slice up some baguettes, brush them with olive oil and then bake them until really crisp, you could pair them with a mix of fresh chopped tomatoes, mozzrella and basil as well as a nice pate.

          1 Reply
          1. re: escondido123

            I always love the bocconcini/tomato/basil on a stick, drizzled in olive oil. so easy and yummy. Wrap the basil leaf around the cheese, looks nicer IMO.

            I am also a big tapenade fan, great on crackers or bread.

            You could also do roasted or even better grilled vegetable antipasto such as asparagus, zucchini and eggplant, cold with olive oil drizzled on top.

            blanched asparagus wrapped w proscuitto and boursin cheese.

          2. Instead of (or in addition to) regular hummus, I love this roasted carrot and garlic hummus. I've made it twice and it's great.

            http://doughingrogue.com/2011/09/28/m...

            I also love the caprese on a stick, like cleopatra999 mentioned, or this summer I kicked it up and made antipasto on a stick, sort of like this. I used sundried tomatoes instead of cherry tomatoes. And if the basil is not good, you could always skip it. You could assemble and drizzle with balsamic glaze right before you out them out for your guests.

            http://www.livelovepasta.com/2012/01/...