What are your favorite cold, bite size appetizers?
I'm putting together a large party for 150 people and am looking for a few ideas for bite sized apps that can be prepared in advance. So far I have:
Union Sq Cafe mixed nuts
polenta squares with eggplant tapenade
various spanish tortillas cut into triangles
cheese & crackers
various dips and crudites
spinach pie triangles
stuffed grape leaves
a few bruschetta, tbd
Anyone have any ideas that would go well with this sort menu? I'd like to add around three more dishes.
Many thanks for any suggestions!! Hope everyone is having a warm and peaceful holiday season!
while watching an episode of "general hospital" online, i was bombarded with promos for the chew, but one of the recipes looked interested and would meet your criteria. roasted fig halves stuffed with a small chunk of cheese (they used mozzarella, but blue might be interesting), then wrapped in proscuitto.
Thanks for all of the suggestions so far! I'd love to do meatballs and stuffed mushrooms, but I'm not so sure they'd be delicious cold. I'll be cooking in the morning for the evening party, so that's a lot of waiting around. I may do some sort of potato thing, as some of you have suggested. Wish I could do oysters or shrimp, but unfortunately that's not in the budget. 150 is a lot of mouths!
Rough chopped pieces of 'imitation' crab or lobster in an aioli mayo with fine chopped Italian parsley and a good bit of white pepper. The imitation crab/lobster is Alaskan pollock. It's quite good actually........and relatively inexpensive. Sprinkle with fine chopped parsley for color.
I noticed you asked for cold appetizers...some of the suggestions here sound great but some sound like they're warm apps or they're out of season like the cherry tomatoes. You're decision...here's my two cents worth:
Roasted maple brussels sprouts on skewers wrapped in proscuitto
Carrot Harissa Hummus - for a twist on a classic. Try adding oven dried (or use a dehydrator) apple chips for dippers. Easy to make ahead & you can find recipes online.
Small red potatoes, halved, hollowed out and filled with potato salad; maybe garnished with crisp crumbled bacon & chives
Bowls of smoky fried chickpeas with garlic, lime zest and oregano
Bowls of assorted popcorn like parmesan & thyme, smoked sea salt or black truffle & cheddar
Homemade pretzel bites stuffed with things like salami or ham & spinach and served with a couple of mustards for dipping; this is great cold
I made a large cheeseball this past weekend for a family event which had cream cheese, shredded smoked gouda, jack & colby and onion powder, ground cumin, salt free seasoning blend (cheese has enough salt) and pepper. Mixed it together and rolled in fresh chopped parsley; I served with crackers and fresh baked crostinis. May seem ho hum but it was addicting and the smoked gouda made the dish. You could roll these into small marble ball shapes and serve on crostinis with a toothpick. Easy for your guests to pick up and keep it moving...
I like to do something I call "new caprese". I made it one day because I love the flavors of caprese but was tired of the same set up..
• Small slices (or chunks) of fresh mozarella (the best you can find)
• Thomas Keller tomato tartare : http://www.eatitatlanta.com/2010/03/1...
• Homemade basil oil and basil leaves
• Aged or reduced balsamic
Place the mozz in a small serving dish or cup, quenelle or spoon on tartare, drizzle with basil oil, add a few drops or balsamic and season with salt and pepper, top with small basil leaf or torn piece.
The color is great and it is really fresh and clean. Serve chilled.
Smoked salmon mousse on endive, cucumber round, whatever vegetable catches your eye
prosciutto wrapped persimmons (since it's persimmons season--yay)
frico filled w/ salad(with some apple or pear would be good)
panzanella skewers--bocconcini, toasted bread, vegetables, basil, etc. on a long toothpick
candied cranberries (these are great and can be put into drinks, too)--they'd go great w/ the nuts
I like to boil up tiny little baby potatoes, halve them,take a tiny sliver off the bottom to help the halves stand upright, then top each of them with a dollop of sour cream & a dab of caviar (the inexpensive red & black lumpfish caviar is fine for this). In fact, in my presentation I set them up like checkerboards with alternatining red & black lumpfish caviar. Very pretty & delicious.
Your menu so far looks terrific!
Baked stuffed (small) mushrooms.
Crostini spread with soft goat cheese and then spread (one half only, on diagonal) with black olive tapenade (tuxedo look).
Salmon mousse out of original Silver Palate, with some finely chopped smoked salmon mixed in.
Country-style pate with toasts and cornichons.
shrimp wrapped in a pea pod w/ peanut dipping sauce. Layer in a water chestnut for added texture.
cheese straws. I like Ina Garten's recipe. http://www.foodnetwork.com/recipes/in...
smoked salmon on square of pumpernickel, topped w. creme fraiche and a sprig of dill
crab salad served in an endive leaf
cucumber/avocado shooters-basically cold soup in small glasses
slices of toasted bread topped with grilled sirloin and gorgonzola
dishes of mixed (pitted) olives
dishes of marconi almonds
crackers topped with goat cheese and either a slice of fresh figs or fig jam
blue cheese stuffed dates wrapped in bacon, baked and then glazed with an apple cider vinegar/ honey reduction
"BLT" cherry tomatoes (hollowed out and stuffed with a mix of chopped (and drained!) lettuce, bacon crumbles, and mayo) If you put their little tops back on and skewer them with a frilly pic they look cute/ more interesting
cream cheese and shrimp stuffed jalapenos wrapped in bacon and cooked
I'm also a huge sucker for those cheddar dough wrapped green olives!
all are fine at room temp for a while