easy shower appetizer

[Anonymous]

Attending a bridal shower for a close friend next weekend. I am a bridesmaid, but the MOH and her mom have done 99% of the work here (on purpose, we 'maids aren't trying to slack). We are helping out with appetizer-finger food type things. Here's what we have so far: meatballs, fruit salad, chicken pita wraps, crab dip, brie and mini hot dogs. I am making cheese straws, and want to add one more thing. Any thoughts?
-While I do have kitchen skills, I WOH FT and have a toddler. Easy/fast = better. Bonus points for something I can prep this weekend, freeze, and just bake off at the last minute.
-Long story short, I will be driving very, very slowly so that DD can nap on the way to the babysitter's. So something that can be stashed in a cooler, stored room temp, etc for about 4 hours would be best. Crockpot IS an option but I hesitate because SO MUCH of the food is SO HEAVY for July shower (but, was not asked my opinions, so am not going to stomp all over MOH efforts).
-No dietary restrictions. Bride prefers less-spicy things, and for family reasons Middle Eastern inspired stuff will NOT be acceptable (let's just say brides and grooms families are not exactly melding together on this one).
-I am allergic to shrimp, please don't make me prepare shrimp!
-due to heaviness of other food I would really prefer to make something that doesn't involve a bread vehicle (cracker, toast, etc). No fondue.

The only thing I can come up with is caprese salad, maybe on sticks. Inspire me!

[Anonymous]

This involves crackers, but homemade pesto over room-temp goat cheese with crackers is divine and totally do-able in advance.

[Anonymous]

I do this appetizer which is easy, quick, light, and cool:

you spread neufchatel (sp?) cheese all along the bottom of a square serving dish. On top of that, spread chopped up tomatoes. On top of that, sprinkle shredded basil. DONE.

Serve with triscuits on the side. It is delicious. Bring along a serving knife. People scoop up the whole shebang, spread it on a cracker, and pop in their mouth. I think it's a pretty quick, easy, and refreshing option (I agree the other options do sound a bit heavy, so maybe this could "balance it out").

[Anonymous]

You can slice granny smith apples (or other apples) into thin slices, place a smear of goat cheese on them, and then some slivers of toasted almonds on top of the goat cheese. You can toast the almonds at home in your toaster oven well in advance. You can slice the apples in advance and dab them with a cut lemon to keep them from turning.

[Anonymous]

crudite platter with olive dip?
chips and homemade salsa?

[Anonymous]

fresh figs, quartered, and wrapped in a small slice of proscuitto. Takes a few minutes to make a plate full.

[Anonymous]

Proscuitto wrapped around melon

[Anonymous]

You could also do Proscuitto around asparagus spears.

Spinach dip with tortilla chips is always good.

[Anonymous]

I think a lightly sweet item could work with this menu. How about financiers, baked in mini-muffin tins? The batter comes together in a few minutes in the food processor and keeps in the fridge for 5 days at least. Baking time is about 15 minutes and all you have to do is fill the tins, press some fruit in, and bake. You could use a fruit like blackberries that are in season and don't need any prep like peeling/ slicing.

[Anonymous]

This has always been popular when I've served it and they always go:

Get refrigerator croissants. Unroll on a flat surface. Wipe a thin layer of crisco or softened butter on the top surface of the croissants. Dice some ham and scallions. I use Smithfield VA Country Ham, but and flavorful ham or bacon will do; make sure that whatever you use is cooked (I like the smoked ham that is already cooked and ready to go). Sprinkle a light layer of ham and scallions. Sprinkle a light dash of salt on each croissant. Roll and bake according to the directions on the package (note this will not cook the filling, which is why the meat needs to be ready-to-eat). These can be served and appreciated either at room temp or warmed. I make them ahead of time, take off one or two minutes from the cooking time and then reheat in the oven or toaster oven for 5-6 minutes to warm the up. Because of the croissants, people think they're really fancy.

[Anonymous]

tomato and mozz (and basil) skewers

[Anonymous]

Anonymous wrote:I do this appetizer which is easy, quick, light, and cool:

you spread neufchatel (sp?) cheese all along the bottom of a square serving dish. On top of that, spread chopped up tomatoes. On top of that, sprinkle shredded basil. DONE.

Serve with triscuits on the side. It is delicious. Bring along a serving knife. People scoop up the whole shebang, spread it on a cracker, and pop in their mouth. I think it's a pretty quick, easy, and refreshing option (I agree the other options do sound a bit heavy, so maybe this could "balance it out").

Instead of cream cheese, I use ricotta, salt & garlic.

[Anonymous]

Anonymous wrote:You can slice granny smith apples (or other apples) into thin slices, place a smear of goat cheese on them, and then some slivers of toasted almonds on top of the goat cheese. You can toast the almonds at home in your toaster oven well in advance. You can slice the apples in advance and dab them with a cut lemon to keep them from turning.

This recipe sounds delicious--thanks! How long do you toast your almonds?

[Anonymous]

Anonymous wrote:tomato and mozz (and basil) skewers

Do you drizzle these with any dressing or serve plain? TIA.

[Anonymous]

Fruit dip-- one container of marshmallow fluff, one container of whipped cream cheese, and a bit of orange juice. Stir together. Serve with cut up fruit. DONE.