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Jun 7, 2014 09:02 PM

Cocktail Hors d'oeuvres With Wow Factor?

I've always been a lazy party giver. I am celebrating my graduation by thanking my friends and family who made my going back to school possible. There are a couple hitches in the dietary restriction department.

One cousin is allergic to onions, but not garlic. Another is allergic to wheat.

Not all hors d'oeuvres need to cover both bases, but if one of them could, that would be great.

I'll be serving gin martinis, white wine, non-alcoholic punch (various juices mixed with sparking water) and sparkling water.

Vegetarian ideas are what I'm after. Vegan is of course, fine.

I remember the first 'commitment ceremony' I attended, people were awed by a crostini with whipped goat cheese and caviar. Of course this was many moons ago, and no one in MN needs to commit rather than marry anymore (yay!), but I'd like a wow for at least one passed hors d'oeuvre.

Thanks, V & V board!

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    1. re: c oliver

      Thanks. That is definitely on the list.

    2. This is gorgeous and delicious

      We also love snow peas stuffed with various things, marscapone and herbs is good.

      1. Cold soup served in shot glasses. It's a very dressy look in a passed appetizer.

        1. Whipped goat cheese in Belgian endive leaves topped with fried and very thinly julienned Fakin' Bacon

          Mini versions of Vietnamese summer rolls with a little peanut dipping sauce

          Spinach & wasabi deviled eggs

          Eggplant "caviar" on crackers (rice crackers to avoid wheat)

          Stuffed mushroom caps

          Tiny skewers of grilled or roasted veg and tofu or tempeh

          Avocado or mixed veg maki

          1. Venetian cicchetti - specifically flash sauteed olives, no need to stuff them, unless you buy the base olives that way.

            just cook them in garlicky olive oil until wrinkly and toss with a little oregano or rosemary. with a deep skillet you can do them in batches the size of potato chip bags.

            2 Replies
            1. re: hill food

              So just any kind of pitted olives? Sounds really good. Do you serve them warm and/or room temp?

              1. re: c oliver

                I'd use the best un-jarred/canned you can find/afford, best served warm but I don't see why it wouldn't work if they revert to room temperature as guests wander. first had them at the long-defunct La Cichetti in SF. mine have never measured up, but still good.

                some claim pitted work better, but that's always a pain at a cocktail party. one source I read advocated a mix of piccoline, kalamata, NicoisÄ™ and queen olives, and some even go so far as to hand-stuff, and bread'n'fry, but as a lazy party giver I'm with the OP on the labor-level.