Party Appetizer Ideas

A good assortment of party appetizer ideas is a must for a successful party or reunion. Eye-catching appetizers will be even more appealing to your guests, if you present a well-arranged appetizer tray with a diversity of colors, ingredients, and shapes. In some way, party appetizers are a form of cuisine art. Here are some suggestions. Let’s get started!

1. Stuffed Baked Mussels

• 20 mussels, scrubbed
• 8 oz. canned, peeled tomatoes
• 1 ½ tbs. olive oil
• ½ onion, chopped
• 2 garlic cloves, minced
• 4 tbs. chopped parsley
• 2 tbs. freshly grated Parmesan cheese
• salt and white pepper

1. Steam the mussels in a large pot in about 2 inches boiling water.
2. Remove mussels, as they open.
3. Discard mussels that didn’t open.
4. Rinse mussels under cold, running water, and set aside.
5. Discard the shell halves to which mussels are not attached.
6. Heat the olive oil in a large skillet.
7. Sauté the onion and the garlic over medium heat, for about two minutes. 
8. Add the tomatoes, parsley, salt and pepper, stir well, and simmer for fifteen minutes.
9. Arrange the mussels on a baking sheet, and spoon the tomato sauce over, to cover each of them.
10. Top mussels with the Parmesan cheese.
11. Place the baking sheet under a broiler, let it brown, and serve hot.

2. Ham Squares

This recipe must be made one day in advance.

• ½ lb. ham, cut into chunks
• 2 tbs. mayonnaise
• 1 tbs. Dijon mustard
• 2 tsp. horseradish
• ½ cup butter
• 2 tbs. sherry
• 1 tbs. jalapeno, thinly sliced
• salt and pepper
• thin pieces of French bread, cut into squares
• grated carrot   

1. Puree the ham, mayonnaise, mustard and horseradish in a food processor, until creamy.
2. Add the butter, and pulse for a minute.
3. Scrape the mixture into a medium sized bowl.
4. Add salt, pepper, and the jalapeno.
5. Cover the bowl, and refrigerate for 24 hours.
6. Toast the French bread.
7. Spread mixture over the surface of each slice, and top with the grated carrot

3. Mushroom Appetizer

• 1 lb. mushrooms, sliced
• 12 eggs
• 3 tbs. olive oil
• 1 medium onion, finely chopped
• fresh parsley
• salt and pepper

1. Heat 2 tbs. of olive oil in a frying pan over medium heat.
2. Saute the onion and the mushroom for about three minutes.
3. Beat the eggs with salt and pepper in a large sized bowl.
4. Drain the mushrooms and the onions (if they released any juice), and transfer them to the beaten eggs, mixing well.  
5. Use the rest of the olive oil to cook this mixture in batches.
6. Check that both sides of each batch are slightly brown.
7. Cut into small pieces.
8. Arrange the small pieces into a serving tray, and garnish with fresh parsley.

4. Cheese And Bean Dip

• 8 oz. cream cheese, softened
• 1 cup sour cream
• 1 can (10 oz.) refried beans
• ¼ cup green onions, chopped
• 4 oz. Jack cheese, shredded
• 4 oz. Cheddar cheese, shredded
• few drops Tabasco sauce
• 3 oz. taco seasoning

1. Combine all the ingredients, except the shredded cheeses, in a medium sized mixing bowl.
2. Transfer this mixture into a baking dish.
3. Top with the shredded cheeses, and bake at 350 F  for twenty minutes.
4. Serve hot.

5. Pecan And Cheese Dip

• 8 oz. cream cheese
• 1 cup pecans, toasted and chopped
• 2 tbs. soy sauce
• 1 garlic clove, minced
• splash of Tabasco sauce
• enough skim milk to thin mixture
• crackers
• olives, cut in half,  and parsley to garnish 

1. Puree all the ingredients, except milk, in a food processor, until creamy.
2. Transfer this mixture into a mixing bowl.
3. Add a tablespoon of milk at a time to thin the combination, until reaching the desired consistency.
4. Spread mixture on crackers.
5. Top each cracker with a half olive and fresh parsley.