If I’m needing something fairly easy, I start with frozen phyllo cups (Athena is the brand I can get where I live), the little ones. Add a small bit of soft cheese (brie, feta, or bleu is my usual), then a dab of jam/preserves (I prefer fig, but strawberry is good too). Run it in a 350 degree oven for about 10 minutes and, voila, it’s done. They are best warm from the oven, but they are still good at room temp. For the first several years I made, I put each cup in a mini-muffin tin. Then I discovered that was unnecessary. The phyllo cups hold up on their own and you can get more on a cookie sheet.

Herbed Goat Cheese from Ina Garten’s Cooking for Jeffrey.

Comments: I don’t know where she finds disks of goat cheese. I can only get logs. I cut them into pieces and then pat them into disks. Fits well in a double old-fashioned glass. I have successfully made this with freeze dried herbs in the winter. I love it because you can make it up to 24 hours in advance.

Since you'll obviously have bread for dipping, I looked through my non bready saved recipes and was reminded of this. It's tasty, easy to eat and low carb, since so many are watching carbs these days. And for a small party, not too labor intensive.

Crab stuffed snow peas

I like stuffed dates. They aren't cute but yummy and rich.

A restaurant we like adds all these ingredients but when I make them at home, I do a simpler version.

stuffed date appetizer (restaurant version)

applewood smoked bacon | goat cheese | toasted almonds | aged balsamic | blue cheese crumbles | beurre blanc

My version

Medjool dates (pitted)

soft tangy cheese like goat, feta or blue

almonds, walnuts, pine nuts or anything savory with a little crunch

bacon strips

Cook the bacon until partially cooked but still soft

Use a sharp knife to split the top of the date

fill with cheese

Push nut into the cheese

Wrap with half strip of bacon

Secure with toothpick

Bake at 350 for 10 minutes or until bacon is crisp

Serve hot or room temperature

(Restaurant version!)

I love these and make them almost every year at Thanksgiving. So easy and delicious.

I use a mini muffin pan instead of standard as the recipe calls for so that they are more bite size and not a meal. I make them a day or two ahead and just reheat them when ready to serve and they are perfect.

Note: for me, they take way longer to bake than the recipe says.

Link here: Puff pastry spinach bites

Here's an old thread on the topic: https://www.gardenweb.com/discussions/2517245/do-you-have-a-favorite-appetizer-you-would-like-to-share

And another:

https://www.gardenweb.com/discussions/6420258/what-s-your-favorite-appetizer#n=35

And a really old one:

https://www.gardenweb.com/discussions/2566364/looking-for-appetizer-recipes

A couple of things I have found in the casual snacks category that people love are the spiced nuts that have been shared here for years, and believe it or not, popcorn. I put store bought popcorn in a big clear glass salad bowl and use a wide soup ladle to scoop it out with.

I haven’t had lunch yet. This is making me hungry for a spread of tidbits!

Parmesan frico cups aren't that hard to make and they are lovely filled with microgreens or just about anything

Palmiers. Sweet or savory, they are always a hit. I use store bought, all butter puff pastry. Prosciutto and parm or ham and cheddar, for feta, olives, sundried tomatoes or cinnamon sugar...All so easy and quick - they freeze well too.

https://www.nytimes.com/2024/12/06/dining/quick-easy-holiday-menu.html

Can't see the NYT aricle as I don't subscribe but the glimpse I caught reminded me that for one of my daughter's showers, I made buffalo chicken dip in mini pepper halves - was very well received. Keto/low carb friendly

The recipes were:

1. a white bean dip
2. Loaded Focaccia

.... both too much like what you are planning, but I wondered about the third one:

IDK if you need a dessert, but2 years ago I made this skyr filled Pavlova wreath topped with sugared berries.

Mtnrdredux that dessert is gorgeous! I was planning to make a caramel apple dip - not nearly as pretty or festive.

Thank you everyone for the ideas, and thank you Annie for the links. I love dates and always forget about them - they are a really good idea (am I the only one who is especially drawn to recipes that feature items *I* love?? - ie: I don't like fresh tomatoes and skip right over any recipes that include them... haha). I just had the phyllo cups with brie & hot pepper jelly / fig jam at my sister's - - they are really tasty and easy.

The stuffed mini peppers look fun too. Nekotish, can you tell me any more about the buffalo dip in the peppers? My BFF loves buffalo sauce on wings, etc. - she would probably really like these.

When I was at my sister's in AB a few weeks ago, we went to the market in Edmonton and bought some marinated olives from a vendor there. She had several different flavors and the ones we tried were so good (almond stuffed with feta, dill and garlic). I may try making something similar - - naturally, I love olives of all shapes and sizes.

These cheese cookies are requested every single time:

Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers

8 ounces extra-sharp Cheddar cheese, shredded
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400F. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Makes 4 dozen.

Pic from the first batch I ever made. :)

fyi this is the dessert recipe;

https://www.marthastewart.com/1523808/pavlova-wreath

It is quite easy as long as you are comfortable making meringue. My DDs and I loved it as written; DS and DH thought it was a bit too "healthy." This year I think i will alternate the enriched skyr with panna cotta, so that every other piece will have panna cotta and everyone can get what they want!

There’s a good recipe for that also on one of the first GBBO holiday shows, with Mary Berry. I saved it but have never made it:

https://www.bbc.co.uk/food/recipes/christmas_pavlova_20589

The final menu for tonight’s party is baked brie topped with apple butter and pecans and drizzled after baking with boiled apple cider, served with crostini; a fresh vegetable tray with homemade ranch dip; a cheese board with various cheeses, nuts, apple chips, cheese straws, apple slices, with caramel and local apple jam, and separately a tray of rolls (premade) with pecan honey mustard and ham. And a tray of tiny cheesecake slices, plain and chocolate. The plain will have a small dollop of whipped cream mixed with marscapone, boiled apple cider and rum, and the chocolate will have whipped cream with espresso marscapone with cocoa. My helper will have to garnish everything and finish the cheesecakes before we arrive.

Keeping it simple with drinks: apple sangria made with sauvignon blanc — many thanks again to Porkandham for that recipe!, a cabernet, wassail (rum optional) and water. Final headcount is 24.

Hope your event tonight is a success, KWSL. Sounds delicious

Mary Berry's is essentially whipped cream filled - i really liked the skyr with the sweetness of the meringue, but that is a good third option. I also added quartered strawberries, heads on, to add more green without giving people a mouthful of mint.