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Making appetizers and canapes for a party is something that I do a lot. Even if it is just a few family members gathered around for cocktails. Everyone anticipates the munchie platter. Some of them I make the day before and some are prepared a few hours before they are served. No matter how many I make it looks like there is never enough.
I do a lot with cream cheese. For instance I take cream cheese at room temperature, mix it with well drained crushed pineapple, let it chill so I can handle it and then I make small cheese balls, about the size of a large marble. Then I roll them in finely chopped pecans and refrigerate. The same can be done with chopped raisins instead of pineapple.
I take large dill pickles and core them like you would core an apple. Then I fill them with cream cheese and refrigerate. Just before serving I slice them into 1-inch pieces. I hollow out cherry tomatoes and fill them with a cream cheese-bleu cheese mix. I sprinkle a little parsley on top or a little paprika. A slice of pimiento stuffed olive also makes them festive.
Deli sliced roast beef or ham can be spread with any combination of flavored spreadable cheeses. I just spread the mixture on the meat, roll the meat up, secure it with a toothpick and chill it. Then I cut 1/2-inch slices and I have tasty pinwheels. Dress them up with pimiento olives or carrot curls and parsley.
For hot appetizers I fry chicken livers, stuff them in a pitted prune and roll a slice of bacon around them. I bake them in a 400-degree oven until the bacon is crispy. The men go nuts for those. Another thing they like is my cocktail sausages. I take equal parts of raspberry jam and yellow mustard. I heat it up and put the cocktail sausages in the mixture. I have a supply of toothpicks on hand for those.
Try some of these ideas and more will come to you. Tasty stuff! The possibilities are endless!
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