Ideas for baby shower appetizers

[Chef Cindy]

Good Morning, A friend and myself were asked to cater a baby shower for 50 and we were looking for finger food ideas that have eye appeal and taste really good. If they can be made in advance even better. We have a few ideas so far on what we want to do, but we are always looking for fresh ideas. Thanks so much for your input.

P.S. They don't have to be low fat. Thanks again.

[This message has been edited by Chef Cindy (edited 02-07-2001).]

[hlao23]

I made some good "pinwheels" for a superbowl party. I mixed salsa, green onions, cumin into cream cheese (maybe some garlic too - anyway it's easy to play around with this idea) and spread the mixture onto 10 inch tortillas and topped it with spinich leaves. You then roll the tortillas, wrap in plastic wrap, chill for about an hour and slice into 1 inch pieces. Our grocery store didn't carry any, but colored tortillas would probably add even more visual appeal.

[SusanD]

I've always had success with bruschetta. I slice french bread into approximately 1/2 inch slices, brush with olive oil and broil for just a few seconds till it's lightly crispy. Then top each slice with a mixture (kind of a pico-de-gallo) of chopped roma tomatoes, fresh basil, garlic, green onion and just a dribble of olive oil. Then on top of that goes about a teaspoon of grated parmesan and back under the broiler for about another 45-60 seconds. I like it because I can do all the prep work in advance and then assemble and cook at the last minute.

[SHERRY]

I really like the stuffed sandwiches, they can be made ahead of time and served at room temp, or warmed. Thaw a loaf of frozen dough, roll out to a rectangle, fill with cooked mixture of sausage and hamburger, oregano, and white cheese (mozz., swiss, parmasean, or to your liking). Roll up jelly roll fashion, seal the seams and bake. You can slice it into slivers as appetizers, or bigger pieces for main course.

Recipes on this BB (under search) that were hits at our super bowl party were:
Provencale Tarts--so easy and light
Spinach Balls--a bit harder for me to keep warm without getting soggy, but good flavor.
Mushroom Crescents--make ahead, pretty easy, went fast

You could also do a wrapped brie tray with crackers. Roll out a puff pastry sheet, put a wheel of brie in the center, cover with rasberry or fav. flavor preserves or chutney, wrap pastry around it and bake.

I am planning on trying a Crab Puff recipe next tuesday for my bunko group. I can let you know how it turns out...but, you make puff pastries and stuff them with a crab salad...sounds delicious http://www.cookinglight.com/bbs/smile.gif

Finger sandwiches cut into shapes...there was a post on this a while back, I can't remember all of the responses, but there were quite a variety of sandwich ideas you could use.

Stuffed Mushrooms
Stuffed Cherry Tomatoes

Bread bowl with spinach dip

Oh, that's all I can think of at the moment, hope it helps! http://www.cookinglight.com/bbs/smile.gif

I would really love to read your entire menu when you have it...I love collecting menu plans, especially for appetizers!

Hey I just found this site, you might find something to use
http://groups.yahoo.com/group/appetizer-recipes


[This message has been edited by SHERRY (edited 02-07-2001).]

[This message has been edited by SHERRY (edited 02-07-2001).]

[Julie in AZ]

Hi. I am hosting a wedding reception for approx. 50 people, all finger foods. I am posting my menu and if you would like any of the recipes, just let me know. Good Luck.

beef tenderloin on half of a buttered roll
spiral ham on orange raisin muffins
tortilla pinwheels
meatballs
spinach balls
rumaki
fruit kebabs
egg salad on mini bagels, topped with olive
rye bread/cucumber sandwiches
olive tray
sundried tomato/goat cheese with crackers
mushroom crescents
mini cheesecakes
chocolate chip cookies

[Chef Cindy]

Thanks so much for the suggestions you guys are the best! I tried to do a search for a few recipes that were mentioned without success. Julie, if you could post the Mushroom Cresents and Spinish Balls that would be great. Sherry, I will be happy to post our menu and recipes when we have it.
Thanks again!!
P.S. Sherry, what are Provencale Tarts??

[This message has been edited by Chef Cindy (edited 02-07-2001).]

[SusanL]

Thank you everyone for giving your menus of appetizers, it make giving parties so easy when you have a list to pull from, rather than rummaging through my recipes or files! I just downloaded this thread. I have the hardest time finding the recipes I can make, but you have done that for us and it is greatly appreciated!!
Chef Cindy, here is the recipe for provencale tarts that is very easy!
Provencale Tarts
1 sheet puff pastry
1/3 c purchased tapenade- I used a prepared olive spread and added chopped kalamato olives
8 cherry tomatoes, quartered
4 oz. crumbled feta cheese
fresh herb sprigs-(optional)I didn't have any
Cut puff pastry into 16 squares. (I Pammed the muffin cups, but it didn't say that in the recipe.)Place each square into a 2 1/2" muffin pan cup. Place about 1 t of tapenade in each square. Top with 2 cherry tomato pieces and some feta cheese. Bake 425 degrees for 12 - 15 minutes until golden brown. Remove and serve with fresh herbs sprigs if desired.

[Julie in AZ]

Cindy, I will post the recipes tomorrow - I don't have them with me today.

[Julie in AZ]

Cindy, here are the recipes you requested.
Spinach Balls: Makes 48
2 10 oz pkgs frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup firmly packed grated Parmesan cheese
1/2 cup butter, melted
4 scallions, chopped
3 eggs
1 dash nutmeg
appx. 1/4 tsp garlic powder - taste after 1/8
salt and pepper to taste

Combine all ingredients, shape into 1 inch balls. Bake on ungreased cookie sheet for 10-15 minutes at 350 until lightly browned. Serve with mustard. (You can also freeze until ready to bake.)

Mushroom Crescents: Makes 48
Pastry:
9 oz cream cheese
1/2 cup butter or margarine
1 1/2 cups all purpose flour, sifted
Filling:
2 tbsp butter or margarine
1 med. onion, finely chopped
1/2 lb mushrooms, finely chopped
3 oz cream cheese
apprx. 3/4 tsp salt
apprx. 1/2 tsp thyme
apprx. 1/8 tsp pepper
1 egg, beaten with 1 tsp water for glaze
Pastry: soften cream cheese and butter at room temperature. With hands or wooden spoons, stir flour, cream cheese and butter until well blended and smooth. Wrap and chill for at least 30 min.
Filling: In skillet, saute butter and onions until onions are lightly browned. Add mushrooms and cook over med. heat and add cream cheese a bit at a time, stirring until melted. Stir in salt, thyme, and pepper. Remove from heat and cool.
Crescents: Preheat oven to 450. Remove 1/2 dough from fridge. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut dough into 2 1/2 inch circles. Put 1/2 tsp filling on each circle. Fold in half and press edges together with fork. Make a small slit on top. Brush with egg wash. Repeat with 2nd half of pastry. Bake on ungreased cookie sheet for 15 min. (longer if frozen) or until golden brown.

[Chef Cindy]

Thank you so much for the recipes Julie. They look great. I hope to give them a try in the next few days. Cindy