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Thread: simple hors doeuvres for a big crowd?

  1. #1

    simple hors doeuvres for a big crowd?

    Any suggestions/previous threads for REALLY SIMPLE hors doeuvres you can make ahead for a big crowd (as in, 100 people)? I am hoping for something nice in addition to chips & dips/veggie/cheese platters. I have a great artery-clogging artichoke and parmesan dip, but could use several others that can be done ahead of time without a huge amount of effort.

  2. #2
    Join Date
    Apr 2002
    Location
    San Francisco
    Posts
    19,699
    I would definitely check out this article from the SF Chronicle's food section, Small Bites, Big Tastes: Starting Things off Right with Easy Appetizers

    I thought there were loads of good ideas in there.

  3. #3
    Join Date
    Sep 2005
    Location
    Bethel Park, PA
    Posts
    645
    Hi AOSOXFAN!! Here are 2 very easy appy's - I've made the tartlets (which were really good), but not the crostini ones (although they look great in the mag and were served alongside the puff pastry appy's). Anyways, I';m sure you could make the tartlets the day before an then pop them in the oven to warm them up before your guests come over - they are great at room temperature.

    Mixed Spring Tartlets and Crostini (Tartellette Primavera e Crostini al Crudo)

    For the Tartlets:
    2 tbsp extra virgin olive oil
    1/2 onion chopped (I diced mine)
    1/2 carrot chopped (diced mine)
    7 oz frozen peas, thawed
    9 oz ricotta
    2 eggs, beaten
    2 tbsp parmigiano-reggiano
    salt and freshly ground pepper to taste
    flour for dusting
    9 oz frozen puff pastry, thawed
    butter for greasing

    In skillet over med heat, warm the olive oil. Add onion, carrot and peas and saute for 3 mins. Remove from heat and let cool slightly. Add ricotta, eggs and parm cheese. Season with salt and pepper, mix well and set aside.
    Preheat oven to 375 degrees. On lightly floured surface, lay out puff pastry and using a pairing knife or cookie cutter, cut out 12, 3" disks. Place each pastry into each of 12 greased tart pans (I didn't have any tart pans, so I used my tassie pans and it worked out great - I cut my puff pastry to 2" diameter instead of the 3"). Fill with ricotta mixture and bake for about 15 mins or until golden brown (mine took a little longer than 15 mins - about 20 mins). Enjoy!


    For the Crostini:
    6 slices of Brioche bread
    butter for greasing
    2 c. balsamic vinegar
    4 tbsp sugar
    3/4 c. heavy cream
    1 bay leaf
    salt
    12 slices of prociutto

    Preheat oven to 325 degrees. Using a round cookie cutter, about 1" diameter, cut out 2 disks from each piece of brioche slice. Transfer to buttered baking sheet, place in oven and bake for 2 mins or until toasted. Remove from oven and set aside.
    Prepare the sauce: In saucepan oveer med heat, combine balsamic vinegar and sugar and cook until reduced and thick. Meanwhile, place heavy cream and bay leaf into a seperate pot over med heat and bring to a boil. Whisk heavy cream into the balsamic mixture and bring back to a boil. Remove from heat.
    Assemble the crostini: Place a dollop of balsamic sauce on each toast and arrange a piece of prociutto on top. Enjoy!

  4. #4
    You can buy mini filo cups already made in the freezer section. Fill with chicken salad from the grocery store (to make it easy) or make some up ahead of time yourself. Skewer on frilly toothpicks a grape tomato, piece of fresh basil, then small piece of smoked mozarella. Drizzle with store bought pesto (thinned with a little olive oil if necessary).

  5. #5

    Tortilla Rollups

    Tortilla rollups can be made a day ahead & put in plastic bags. Cut in bite-size pieces before serving. Use small 6" size for appetizers, or the larger burrito size if they'll be more like sandwiches. The flavored tortillas such as spinach & red pepper provide variety & look nice on a tray. You can put anything in them - meat, herbed cream cheese, jalapeno cheese - you name it. They can be served with tomato salsa, or even fruit salsa. I've made hundreds of these for parties & they're quick to make, budget friendly, and usually the first thing to disappear.
    Dorothy aka Martha

    Somewhere over the rainbow...

  6. #6
    Join Date
    Jun 2006
    Location
    North Georgia
    Posts
    137
    * Exported from MasterCook *

    Tomato, Basil, and Cheese Pinwheels

    Recipe By :
    Serving Size : 50 Preparation Time :0:00
    Categories : Appetizer

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 pounds cream cheese
    4 ounces parsley -- minced
    2 ounces basil -- minced
    1/2 ounce thyme -- minced
    1/2 ounce rosemary -- finely minced
    1 tablespoon minced garlic
    6 ounces rehydrated dried tomatoes -- minced
    4 ounces pimiento -- diced (well drained)
    4 ounces black olives -- coarsely chopped or thinly sliced (well drained)
    10 12-inch flour tortillas

    Soften cream cheese to room temperature. Place in mixer bowl.

    Add fresh herbs, garlic, tomatoes, pimento, and black olives to softened
    cream cheese. Mix until well blended.

    Place tortillas on work surface. Smooth 6 oz cream cheese mixture over
    tortillas. Roll very tightly (as for a jelly roll) to create a pinwheel
    effect. Cover and refrigerate until well chilled, 4-6 hours.

    Cut off ends of tortilla roll and discard. Portion remaining roll into 10
    slices per roll.

    Source:
    "Appetizer Recipes"
    Copyright:
    " 2004 by Prentice-Hall, Inc."
    Yield:
    "100 pinwheels"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 159 Calories; 11g Fat (60.4%
    calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 30mg
    Cholesterol; 243mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
    Vegetable; 0 Fruit; 2 Fat.

    NOTES : Potentially hazardous food. Food Safety Standards: Hold
    food for service at an internal temperature below 41F.

  7. #7
    Join Date
    Jan 2001
    Location
    Houston, TX
    Posts
    287
    I know there's a light version of these that people rave about, but these are from Dan & Steve on the Food Network and are wonderful. The recipe makes a ton - I halve it normally - but for a crowd, you could make the full recipe. You can make these ahead, bake them and then freeze in a ziploc. Just thaw, reheat for a few minutes - perfect!

    Spinach Parmesan Balls

    Recipe courtesy Dan Smith and Steve McDonagh

    Yield: 30 to 40 spinach Parmesan balls

    1 pound package frozen chopped spinach, thawed
    5 eggs
    1 large onion, minced
    10 tablespoons margarine, melted (I use butter)
    1 cup shredded Parmesan
    2 garlic cloves, minced
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon cayenne
    1 3/4 cups Italian-style bread crumbs

    Preheat the oven to 350 degrees F.

    Squeeze the excess water from the spinach and put it in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.

    Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.

  8. #8
    Join Date
    Sep 2005
    Location
    Ossining, NY
    Posts
    2,834
    Quote Originally Posted by carolv
    * Exported from MasterCook *

    Tomato, Basil, and Cheese Pinwheels

    Recipe By :
    Serving Size : 50 Preparation Time :0:00
    Categories : Appetizer

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 pounds cream cheese
    4 ounces parsley -- minced
    2 ounces basil -- minced
    1/2 ounce thyme -- minced
    1/2 ounce rosemary -- finely minced
    1 tablespoon minced garlic
    6 ounces rehydrated dried tomatoes -- minced
    4 ounces pimiento -- diced (well drained)
    4 ounces black olives -- coarsely chopped or thinly sliced (well drained)
    10 12-inch flour tortillas

    Soften cream cheese to room temperature. Place in mixer bowl.

    Add fresh herbs, garlic, tomatoes, pimento, and black olives to softened
    cream cheese. Mix until well blended.

    Place tortillas on work surface. Smooth 6 oz cream cheese mixture over
    tortillas. Roll very tightly (as for a jelly roll) to create a pinwheel
    effect. Cover and refrigerate until well chilled, 4-6 hours.

    Cut off ends of tortilla roll and discard. Portion remaining roll into 10
    slices per roll.

    Source:
    "Appetizer Recipes"
    Copyright:
    " 2004 by Prentice-Hall, Inc."
    Yield:
    "100 pinwheels"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 159 Calories; 11g Fat (60.4%
    calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 30mg
    Cholesterol; 243mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
    Vegetable; 0 Fruit; 2 Fat.

    NOTES : Potentially hazardous food. Food Safety Standards: Hold
    food for service at an internal temperature below 41F.
    it says serving size 50 at the top, but yield 100 at the bottom - do you know which is correct? TIA.

  9. #9
    Join Date
    Sep 2004
    Location
    Coeur d'Alene, Idaho
    Posts
    181
    One we really like and have served many times is brie with butterscotch caramel sauce and gingersnaps.

    Take a wheel of brie and cut the crust off the top. Place on a plate and drizzle Mrs. Richardson's Butterscotch Caramel Sauce over it. Then serve it with gingersnap cookies. I let a good bit of the sauce puddle in the plate because people like to scoop it up with the gingersnaps along with the cheese. You don't need to warm it. Just place it out at room temp. Always get rave reviews and it's so so simple.

  10. #10
    Join Date
    Feb 2005
    Location
    Denton, TX
    Posts
    1,369
    Quote Originally Posted by SheRa
    it says serving size 50 at the top, but yield 100 at the bottom - do you know which is correct? TIA.
    10 tortillas, each cut into 10 pieces yields 100, but they are probably figuring on 2 per person for the serving size of 50 (I hate when they do that and don't point it out!)

    It does sound yummy - may have to try it for our next RV outing happy hour.

    Michelle

  11. #11
    Join Date
    Sep 2005
    Location
    Ossining, NY
    Posts
    2,834
    Quote Originally Posted by mkc
    10 tortillas, each cut into 10 pieces yields 100, but they are probably figuring on 2 per person for the serving size of 50 (I hate when they do that and don't point it out!)

    It does sound yummy - may have to try it for our next RV outing happy hour.

    Michelle
    math was never my favorite thanks!

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