I need some advice on how early I can make a couple of appetizer ahead of time.
The party is a shower scheduled for noon. The morning will be busy and I would prefer to have as much done ahead of time as possible.
I’m planning on caprese skewers and also endive boats stuffed hummus and pistachios. I know I can’t put the nuts on the day before but what about filling the endive? Also will the basil look fresh after 24 hours in the refrigerator?
Thanks
There are some appetizers that are intended to be made a day before so that the flavors can “marry”.
As for the caprese skewers and endive boats, can you test each one and see?
I wouldn’t do the caprese skewers more than a few hours before. Tomatoes should not be refrigerated.
I’d test the endive/hummus one to make sure the endive doesn’t lose its crunch from the hummus in the fridge overnight and to make sure the hummus doesn’t get that dried out look to it.
Or sometimes hummus gets a little watery when it sits - at least the homemade kind. And I’m not sure I could trust basil over 24 hours. SORRY!
One dish that was surprisingly good was teriyaki meatballs from Costco in a lettuce (Romaine or iceberg). If you want to dress it up, you can add some other veggies to it.
How about roasted veggies that are cut into bite-sized pieces? You can serve with an assortment of dips and they are great for folks who are watching their caloric intake and can be made the day before and refrigerated. They’re always a hit around here–just slice up the veggies and drizzle with olive oil and bake. You can add salt and pepper or leave them off as you prefer.
Need to deal with some things that will be ready to pull out - cheese is a good appetizer. Is there anything you want to have ready to pop in the oven for a hot appetizer; that could be ready ahead of time.
i always serve a crudite tray of quickly blanched veggies- cooked the day before and then stored in individual zip lock bags in the fridge- asparagus, broccoli, mini red potatoes baby carrots- + marinated mushrooms, baby corn from a can, mini tomatoes- all served on a tray surrounding a hollowed out red cabbage filled with spicy aloi.
All the prep is dome the day before- all I have to do is arrange the veggies on a bed of lettuce leaves.
What type veggies to be roasted? Sounds great!
That sounds lovely and tasty!
I still love those tortillas spread with cream cheese mix, then rolled and sliced (looking like pinwheels). Those are made at least a day ahead so that the flavors can blend.
I know that there’s a lot of different recipes/flavor recipes for these roll up/pinwheels, but I love the ones made with flour tortillas, real cream cheese, chopped black olives, chopped green onions, garlic, etc.
I have an eggplant filo triangle that I’ve already made that just needs to be popped in oven. I also have asparagus puffs that I already made that also need to go back in the oven. The other hostess is bringing a cheese platter ( I don’t think we need it). Believe me we have thought every suggestion listed here. The caprese skewer is easy I just would prefer to make it and plate it the day before. I’m not 100% sure we also need the endive but I like that it is fresh and it is easy to pick up and eat.
We are also providing lunch. Plus dessert. Everyone will be stuffed by the time the shower is over.
@mom60 - Sounds like you have a lot of yummy food planned. I’d suggest dropping hummus/endive appetizer and making the caprese skewers (I make them often and they are always a hit) the morning of the shower, IF you have the time. If not, you’ll have plenty of food anyway.
I’m sure it will be a wonderful event!
Yummy! 
Between the two above-mentioned appetizers, I would pick the one that is easier and faster to make and just make it the morning before. I think you can fill the “boats” quickly if you use a plastic bag with a cut off corner to dispense the hummus a la cake frosting.
Agree that tomatoes should not be refrigerated! The crudité tray sounds good, menloparkmom.
I don’t think either of those appetizers would be at their best if made ahead 24 hours. Sounds like you have enough food without them.
When I’m using endives in appetizers, I usually separate the leaves ahead of time–but no earlier than the day before–rinse them, and put them is a sealed plastic bag with a sheet or two of paper towel. They are easy to fill and garnish at the last minute. Otherwise, they are likely to wilt and/or start to brown.