Once the cocktails have been organized, it's time to plan your noshy bits and bites.
1. Keep it simple.
2. Choose items that are easy to nibble one-handed.
3. Try to pick things that can be made ahead of time and simply put out when guests arrive.
4. Choose several cold/room temperature items that can sit out for the duration of the party.
5. Serve 3 or 4 hot items right as they come out of the oven (when one hot dish is nearly finished, pop the next one in the oven and serve).
6. Think salty and savoury. “Cocktails have intense flavour so the snacks or hors d’oeuvres you serve with them should also be extra tasty. Salty snacks aren’t served in bars only to make patrons thirsty—the saltiness balances the sweet, bitter and sour notes in a cocktail.” Food and Drink Magazine/Winter Edition
To put together your cocktail party menu, choose 4-6 cold items, 3-4 hot dishes and 2-3 sweet treats from the suggestions below:
Cheese and cracker tray (Have you tried Applewood Cheddar? Not easy to find, but it's worth the search. Outstanding!)
Shrimp Cocktail Platter with spicy cocktail dip
Parmesan Cheese Cigarettes
Vegetable chips - You CAN make your own, but I save myself the trouble and buy.
Pringles - not fancy, but always to first to go!
Veggies and Dip
Guacamole or nacho chips
Assorted bake and serve appies
Stuffed Mushrooms or this super cheesy version
Pizza (bake a large pie and cut into bite sized pieces)
Hot Cheese Dip with veggie sticks or crackers
Crispy Apple Prosciutto Rolls
*These are a few of the hors d'oeuvres I personally enjoy. This post is not sponsored any of the vendors mentioned above. On another note, I am now craving meatballs...