Looking for unique appetizers???

Question

I am having a party this weekend and am looking for some different ideas for appetizers. Also, I don't want to have any hot appetizers because of all the grilled food I am having. Any suggestions?

Answer 1

Shrimp plate - Spread a layer of cream cheese on a platter, next cover the cream cheese with a thin layer of cocktail sauce, now neatly cover the top with shrimp (we buy the canned tiny shrimp) serve with ritz crackers. Always a favorite.

Cream Cheese roll ups - Mix cream cheese, minced black olives, shredded cheddar cheese, and jalepeno pepper (if desired). Spread mixture on soft tortilla shell, roll up, and cut into 3/4 inch pieces.

Taco Plate- (always the favorite at any party) Spread Sourcream mixed with 1/2 packet of taco seasoning on bottom of platter. The next layer is 1lb of taco seasoned hamburger, then add a layer of shredded lettuce, a layer of shredded cheddar cheese, and finally sprinkle minced black olives over the top. Serve with Tortilla chips.

Pickle roll ups - Buy deli sliced ham, spread layer of cream cheese on the ham, roll pickle up in ham and cut into 3/4 inch pieces. YUM my favorite.

Meat and cheese tray always works great too.

Answer 2

If you are looking for something that is a crowd pleaser and sophisticated try doing a cheese tray. Buy a creamy soft mild cheese, a swiss cheese (Gruyere), a blue cheese, and a cheddar cheese. Serve it with some grapes and fresh figs cut in half. Make sure you display your cheese from mild to bold, left to right. So you'd want to put your blue cheese to the far right. Also try some different baguettes. Mix some cream cheese with dill and lemon zest and spread it on a baguette and top with a little piece of smoked salmon and a fresh chive. Another good one is sun-dried tomatoes (soft) with a little olive oil, garlic and fresh parsley in the food processor. When it becomes smooth (not puree) spread a little on a baguette and top with a little goat cheese and a sprinkle of fresh thyme. These are definitely some favorites of my friends and family. I hope this helps. :)

Answer 3

Dilly Chicken Rolls

Ingredients
8 ounces Sliced deli-style roasted chicken (skinless)
16 ounces Cream cheese, softened
1/4 cup Dill relish
2 teaspoons Worcestershire sauce
1 teaspoon Lemon juice (fresh)

Preparation
1. Whip cream cheese with relish, Worcestershire and lemon juice.


2. Divide cheese mixture evenly to spread out over one long edge of each slice of chicken. Roll the chicken up around the cheese and then slice each long roll in half, cross-wise.


Makes 16 individual appetizers.

Answer 4

If you are looking for a unique appetizer try some of these;
Fill endive leaves with purchased tapenade ( olive spread) or flavored cream cheese
Tortellini skewers: Buy tortellini salad from the deli section of your grocery store and thread on to skewers. Dip into store bought pesto, balsamic vinaigrette, or your favorite dressing.
If you really want to WOW people, serve raw oysters on the 1/2 shell with a dollop of your favorite cocktail sauce.

Answer 5

Ham and Onion rolls, Layer of sliced ham + Layer of plain/veggie cream cheese + Layer of Green Onion. Cut into 1" wide by approx 5" long slices and roll ham side up!

Shrimp cocktail


hankie Pankies- Small square rie bread, sausage with melted Velveeta Cheese mixed in! take the Sausage cheese mix and put scoop full on the small bread square!

They sound weird but they are always the first to disappears at any party!

- Small slice of Italian bread + a slice of beef steak tomato + a slice of fresh mozzarella + drizzled with a olive oil/garlic or Olive Oil rosemary. kosher salt to taste

Strawberry's and chocolate

Veggie tray

Fruit Tray!

Answer 6

my favorite to make:
blue cheese walnut spread on toast with apples

Note- the quantities listed here are approximate.

10-12 pieces of bread
8 oz lowfat cream cheese or cottage cheese
8 oz blue cheese or gorgonzola
1/3 to 1/2 cup toasted walnuts, coarsely chopped
2 apples or pears
raspberry vinegar (can puree some raspberries with balsamic vinegar)

Toast the bread. While cooling, mix together the cheeses and walnuts, and thinly slice the apples.
Spread the cheese mix on the bread- not too thin, not too thick. Add a thin layer of apple. Lightly sprinkle with vinegar. Cut each slice in half (triangle shapes), and serve.

Answer 7

There's this thing you can do. I don't think all people will it though. My mom's friend used to make them. I think you take a piece of Buddig beef or ham and spread cream cheese on it and then you put a baby dill pickle (they are like mini pickles) on it and roll it up. I was going to say you should make lumpia (it's a Filipino food)..which is sorta like a spring roll or egg roll...but you said you didn't want hot appetizers. You could also get some fresh fruit like cherries, pineapple, berries, watermelon, bananas, and apples. Maybe grapes too...or you get some fruits that seem really exotic and strange. People should love the fruit!! You can get fruit dip or yogurt. Or have a veggie platter with dip...chips and dip is good.....something with a dip...


hope I helped!!!

Answer 8

Here is a link of over 7 pages of cold appetizers. Some have as little as two ingredients. Hope this helps. Have fun.

Answer 9

Crab Dip

1 1/3 pkg. 8 oz. cream cheese
¼ cup Miracle Whip
1/3 cup sour cream
1 pkg. Imitation crab legs (cut into small pieces)
1 bunch green onions (chopped small)
1 tsp. lemon juice

Soften cream cheese. Mix with Miracle Whip and sour cream. (can use a mixer) Add crab, onions and lemon juice. Serve with crackers or veggies.


Dried Beef Cheese Ball

2 8 oz. cream cheese (softened)
2 T Worcestershire sauce
5-6 green onions (chopped)
2 pkgs. smoked dried beef (Keep some aside to roll)
1 T Accent

Mix together and shape into ball. Roll in chopped beef pieces)

Answer 10

Here's a couple:

Goi Cuon (Vietnamese Cold Spring Rolls)

24 rolls, aprox 30 min 30 min prep

1 package clear edible rice paper sheets
1/2 lb cooked chickens
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprouts, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam, vietnamese spicy fish sauce

Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
Make sure all veggies and herbs are cleaned, dried, and set out before you start.
Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
These rolls will be thicker than the typical Chinese-style fried eggrolls.
Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.

Italian Chopped Salad in Shells

36 appetizers 3¼ hours 3 hours prep

1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsley chopped cooked chickens
1 cup coarsley chopped tomatoes
3/4 cup coarsley chopped cucumbers
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing

Cook pasta shells as directed on the package.
Drain and cool.
Place remaining ingredients except vinaigrette in a medium bowl.
Pour vinaigrette over the salad, toss to coat.
Stuff the shells with the salad.
Cover and refrigerate 2 hours before serving.

Have fun!!