What are your go-to hors doeuvres?

[Anonymous]

Toasted baguette slices with feta and fig. Always devoured. Have tried it with apricot as well and pretty good. If you get the grocery store to slice the baguette it is really easy...

[Anonymous]

Anonymous wrote:Toasted baguette slices with feta and fig. Always devoured. Have tried it with apricot as well and pretty good. If you get the grocery store to slice the baguette it is really easy...

This sounds delicious. Do you use fig jam or fresh figs? Any olive oil on the bread?

[Anonymous]

I make a baked dish (very easy) that is feta, black pitted olives, roasted red peppers drizzled with olive oil and oregeno. I bake it for 30 min and serve with either pita chips or toasted baguette.
I always have an assortment of cheese, crackers and fruit.
Depending on how heavy I want to serve up:
I sometimes have hummos, lebneh and some other Lebanese apps (bought) like grape leaves and kibbeh, spinach pies.
Shrimp cocktail
salsa, chips
nut bowls


This holiday season I told my husband I want to start doing sushi and edamame platters.

[Anonymous]

Good cheeses and crackers. Seriously, all ages like them, no fuss, and it's easy. All you need is 1/2 the crowd to not eat meat and you have meatballs until the next holiday.

[Anonymous]

For casual gatherings, hummus & cut up pita, olive tapenade, 2-3 kinds of cheese (like Brie and Rondele), crackers, grapes, celery and carrots with ranch dip, and something sweet like almond cake or chocolate cookies.
Crabcakes in mushroom caps are always a hit and surprisingly easy to assemble, you bake them and serve them hot though. Another good one is drumettes, baked chicken wings with Jack Daniels BBQ sauce. If I have time I'll finish them on the grill to give them that flavor, and then you can reheat them at your leisure.
The Patisserie Poupon in Georgetown makes these mini-pastry assortments, teeny eclairs, strawberry tarts etc. Those are great for the wow factor.