Please share a suggestion for "light hors d'oeuvres" that I am supposed to provide, along with other

Wheat thins also come in a little larger size cracker which might be more

suitable for scooping stringy spinach dip.

 
Traca, I know your recipes are fab, but I wouldn't go to this much effort for this event. I'll save

this for my houseguests next week. Thanks.

 
One of the candidates had a reception last summer, and served the spinach dip with

Wheat Thins. It was the first time I'd seen this combo, but it worked well, and folks just skoffed it up. That's where I got the idea to use this cracker. People hovered around a big bowl of dip, scooping and scooping.

 
I make up a batch of the dough & keep it in the fridge. My tip: Don't slice them too thin.

Err on the side of thicker. The thin ones tend to spread and get lacy & brown on the edges.

 
There's something appealing about all the retro-popular foods. Deviled eggs seem to

also disappear at events the last couple of years...they're often gone before more the swanky appetizers...go figure.

 
I made it and wasn't too pleased with the taste although a few guests asked for the recipe. Another

time I would try a different brand of liverwurst to see if it would be more appealing to me.

 
I agree. Having food spread around the room helps keep backlogs from happening

and I find it engages people in conversation better.

 
Another of my favorites:

Here’s a delicious twist on the classic olive tapenade rom Provence. This recipe would also be good with toasted pine nuts in place of walnuts. If there’s any leftover tapenade, serve it with chicken, pork, or lamb.

Servings: Makes 20 servings.

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ingredients

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other
brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as
Montrachet), each cut crosswise into 1/2-inch-thick
rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

preparation

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Traca's note: For a crowd, I might be inclined to whip the goat cheese with a little cream or butter to make it easier to spread.

 
I have two killer recipes for Chopped Chicken Livers, and I think I'll pass this one by. I don't

think this group will be impressed with a really great chicken liver pate.

 
Holy Cow! I never expected that my request would generate such a huge response! You and this site

are the GREATEST! Many thanks and smooches to you all.

 
another trick is to use those trays, but upside down. pile the sandwiches in the deep cover and use

the tray as the lid. more stable.

 
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