My go-to appetizer is similar to the caprese salad, but I use grape tomatoes and the little marinated mozzarella balls. I slice each in half and put them on a toothpick with a little slice of basil in between so it’s like a little kabob. They can be made ahead and refrigerated, are easy to eat, and guests love them.
Coat red seedless grapes with a teaspoon or so of soft goat cheese. Roll in crushed pistachios. Just before serving, cut grapes in half. Red and white and green and easy.
Another good cream cheese one…block of cream cheese. Cover with green pepper jelly (make sure it has a little zip to it). Serve with triscuit.
I printed off the cranberry dip recipe. I have to bring something to the office Thursday and that sounds delicious (and easyish)
Eggplant caviar with toasts or crackers. It’s good hot, cold, or room temperature.
I don’t use a recipe, but this is similar to what I make. Don’t be shy with the olive oil!
https://www.thekitchn.com/recipe-eggplant-ikrarecipes-from-the-kitchn-175099
My go to appetizer is a cheese board. Easy, and everyone really likes it.
I make a buffalo chicken dip in my small crock pot. http://allrecipes.com/recipe/68461/buffalo-chicken-dip/
I don’t warm up the chicken in the skillet. I soften the cream cheese and mix everything together in the crock pot and put it in the refrigerator. Plug in the crockpot on low before I go and it’s ready when I get back. Be sure to stir, it might be warm. I serve mine with those tortilla scoops, maybe celery.
The group I hang with is not fancy and they love this dip. It’s easy to have the ingredients on hand so I can make it when I need an appetizer in a pinch.
Roasted veggies with humus or other dip is very easy and good for most folks. You can have some raw veggies as well for those who prefer that.
Now I want to make the buffalo chicken dip. I need to stop reading the thread (notice I’m drawn to the easy looking recipes?)
That lovely cornucopia made with dough & dip seemed like a great option as well, if you can keep the cream cheese cold or use dips that don’t require refrigeration–humus, bean dip and other options.
This is delicious and made 24 hrs in advance. Always popular.
https://books.google.com/books?id=IJex5qu_yqQC&pg=PA16&lpg=PA16&dq=candace%27s+basil+cheese+loaf&source=bl&ots=Ubacv5mWF5&sig=Z3b3QPvHfrV03xg_GzZThKvDp1U&hl=en&sa=X&ved=0ahUKEwjM75LkpfTXAhXPk-AKHeKZBLMQ6AEIUDAL#v=onepage&q=candace’s%20basil%20cheese%20loaf&f=false
My family always loves the marinated mushrooms made with the following recipe from a Heinz vinegar bottle:
http://www.heinzvinegar.com/Recipes-Category.aspx?Category=452#recipe1767
While they marinate overnight in the refrigerator, I like to serve them at room temperature with baguette slices to soak up the marinade. The leftover marinade is also great to use for pasta salad.
I make a variation of these mushroom palmiers every New Years Eve. My recipe uses frozen puff pastry dough, mushrooms, cream cheese, thyme, parmesan cheese and a bit of cognac. They’re delicious, and you can eat them warm or room temperature. https://www.tasteofhome.com/recipes/mushroom-palmiers.
There are a bunch of similar recipes all over the internet. The alternate recipe from my appetizer cookbook used walnuts and gorgonzola as a filling, which sounds great too.
You can page back or forward for other recipes from The New Basics Cookbook from Silver Palate in that link above. A great cookbook.
I have two events next weekend. Different folks getting the same finger food.
I bought several boxes of the mini filo cups. I am going to full them with curried chicken salad.
This is delicious;
http://usapears.org/recipe/pear-pistachio-parmesan-pinwheels/
I have not made but tried at a gathering.
The palmiers are an easy hit. I took them and the caprese skewers to our Tday dinner.
For all I can make. I’ve never been successful with oven roasted veggies. ~X( I have done something close, in the Forman grill or my panini press.
I always grill veggies on the grill. They get the smoky flavor and those yummy looking, tiny burn marks
For grilled veggies, I use foil on a pan and use the broil setting in the toaster oven do the whole house doesn’t get hot. Brush with olive oil and just cook to the desired amount. You can sprinkle lightly with salt and pepper of other seasonings of kesbe it plain and have dips. I don’t use a grill because we don’t have a handy one. Asparagus and zucchini do very well, as do sliced bell peppers of assorted colors. The oil helps reduce the shriveling and keep the veggies moister.
A greek orzo salad with Persian cucumber, grape tomatoes (preferably heirloom), kalamata olives, and yellow and red pepper and good feta cheese. You can also add garbanzo beans. I use a lemon vinaigrette and add mint and basil.
Here’s my go to:
I buy a bag of Italian meatballs. (I like the small ones if they’re going to be appetizers.)
Put them into a crock pot.
In a bowl, mix a combination of cranberry sauce, apple juice, and taco or enchilada sauce-- I fake the amounts until I like the taste.
Cook on slow for at least 2 hours.
You could set up the crock pot at her house before the concert, and come back to a great appetizer.