Delicious Easy Appetizers

No Cook Appetizers for a Crowd

Kate OLeary
I must confess that appetizers are really my favorite part of parties. I like the people, I like the conversation but I really really love the appetizers. They make me happy. Here is one of my favorites. It is easy to make in fact it involves no cooking all you have to do is buy the ingredients and put them on a big beautiful platter.

Ingredients

Grapes - purple - seedless - they are a little tastier then green and much prettier

Cheese - you want to get about four or five different cheeses. You want to get both hard and soft cheeses and you want to get mild cheeses and bold cheeses. Here are some good options.

Soft/Mild - Brie, Camembert, Havarti ,Mozzarella

Soft/Strong - Blue, Goat Cheese rolled in Spices, Boursin

Hard/Mild - Mild Cheddar, Swiss

Hard/Strong - Gouda, Irish Stout Cheddar, Parmesan

Next you want some Delicious Pate - you could spend hours making it but there are so many good quality pate's out there that you should just make your life easier and buy it - I prefer a nice soft and creamy pate but you can also get a coarse pate - maybe you will live on the edge and get both

Fresh Strawberries - slice them in half- for the record they are delicious when put on a cracker with a little Brie - YUMMY

Kiwi's - for some this sounds odd - but they are very good for you and all you have to do is cut them in half and your guests can scoop them out and feel virtuous

Crackers - Crackers - Crackers - you need all different kinds. Water Crackers, Flat bread, Stone Ground, Flavored Crackers just like cheese you can never have to many crackers

Hummus - try a couple of different kinds - my personal favorites are roasted garlic and roasted pepper.

Place all of these delicious ingredients on a beautiful platter. Make a point to try and make it look as pretty as possible. Remember you are preparing this for your guests - it is a gift. Say a short blessing over the food - asking that it nourish the mind, body and soul and then enjoy.

Peace

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