These have always been successful for me:

ROQUEFORT GRAPES (makes 50)
1 lb large, seedless red grapes
10 oz pecans
4 TBL crumbled Roquefort cheese
8 oz pkg cream cheese, softened
2 TBL heavy cream
Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered, until serving time.~~ First Impressions

BRIE CRISPS
4 oz Brie, rind removed, at room temperature
1 stick butter at room temperature
2/3 cup flour
2 generous dashed cayenne, or to taste
1/8 tsp salt
Paprika
Combine the cheese & butter in a processor & mix until creamy. Add the flour, cayenne & salt & blend until the dough almost forms a ball in the processor. Shape into a 2" cylinder & wrap tightly in plastic wrap. Refrigerate overnight. Slice the dough into 1/4" rounds, place 2" apart on a cookie sheet & bake in a preheated 400 oven for 10-12 minutes or until the edges are brown. Cool on a rack. Sprinkle w/paprika.~~ Beyond Parsley

WEST INDIES SALAD (serves 4)
1 medium onion, finely chopped
1 lb fresh lump crabmeat (I used frozen, drained)
Salt & pepper to taste
4 oz vegetable oil
3 oz cider vinegar
4 oz ice water
Spread 1/2 the onion over the bottom of a large bowl. Cover with separated crab lumps & then remaining onion. Season with salt & pepper. Pour oil, vinegar & ice water over all. Cover & marinate in the refrigerator for 2-12 hours. Toss lightly before serving. Serve on ripe tomato slices or with crackers as an appetizer~~

GREEK-STYLE CHEESE BALL
4 oz dry packed feta cheese
8 oz cream cheese, softened1/3 cup ripe olives, chopped & divided2 TBL thinly sliced green onions, divided
1 TBL chopped fresh basil or 1 tsp dried

Cut both cheeses into chunks. Process in a processor until smooth. Reserve 1 TBL olives & 1 TBL th9inly sliced green onions. Stir in remaining olives & green onions & shape mixture into a ball. Cover & chill. Sprinkle w/basil & reserved olives & green onions. Serve w/toasted pita bread wedges, mild crackers or thinly sliced French bread.~~Food for Thought

PESTO LAYERED TORTA (serves 8-10)
4 TBL unsalted butter, softened
Two 8 oz pkg cream cheese, softened
3/4 cup pesto (store-bought or home-made)

Oil a deep 3 cup mold. Dampen a length of cheesecloth & lay it in the mold, allowing it to overhang. (You can use Saran wrap)
Beat the butter & cheese together until thoroughly mixed. Divide the cheese into sixths. Put one portion into the bottom of the mold, spreading carefully to cover. Use about 2 TBL pest to form the 2nd layer. Continue to layer cheese & pesto, using 2-4 TBL pesto as necessary. Lay the mixture around the edges first to form clean layers; end with a cheese layer. Cover with the overhaning cheesecloth (or Saran) & refrigerate several hours.
To unmold, invert onto a serving plate; remove cloth. Garnish as desired & serve w/crackers.~~ Lagniappe on the Neches

SPICY SHRIMP SPREAD (2 cups)
8 oz pkg cream cheese, room temperature
2 TBL chopped onion
2 TBL sour cream
1 TBL creamed horseradish
1/4 tsp salt
Dash pepper
8 oz cooked shrimp, chopped

Preheat oven to 375°. Butter a shallow baking dish. In a mixing bowl, combine the cream cheese, onion, sour cream, horseradish, salt & pepper. Stur until thoroughly blended, then fold in the shrimp.
Transfer to the prepared dish & bake 20 minutes or until bubbly. Serve hot or cold.~~Delicioso

I like these but I skip the anchovies!
Marinated Mozzarella -- Roselin
1 lb fresh domestic mozzarella
1/2 c olive oil (I use the lite)
2 large cloves garlic, pressed
10 coarse grinds black pepper
2/3 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp salt- less if using
4 anchovy fillets, rinsed and minced
Drain cheese of all brine. Cut in cubes. Whisk together all remaining ingredients. Toss with cheese.
Yield: about 4 cups

And this Hummus Dip
I love this hummus and when I made if for some friends, even the kiddos loved it:
2 cans garbanzo beans-drain and reserve 1/4c liquid
3 cloves garlic, pressed
1/4c fresh lemon juice
3T olive oil
1 1/2 tsp salt
1 tsp ground cumin
1T sesame oil
Combine all ingredients in food processor and process til smooth.
Serve immediately or chill until ready to use.

Here is one recipe to get you started!

Elegant Artichoke Cups
24 square wonton wrappers
1 can (14 ounces) artichoke hearts in water, drained and coarsely chopped
½ cup diced red bell pepper
2 tablespoons finely snipped fresh parsley
1 lemon
½ cup (2 ounces) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
½ cup (2 ounces) grated fresh Parmesan cheese, divided

Preheat oven to 350*
Press one wonton wrapper into each cup of mini-muffin pan.
Lightly spray wontons with vegetable oil.
Bake 6 minutes or until edges of wontons are light golden brown.
Remove from oven to cooling rack; set aside, leaving wontons in pan.
Meanwhile, coarsely chop artichokes; place in a mixing bowl.
Dice bell pepper.
Finely snip parsley.
Zest lemon to measure ½ teaspoon zest..
Add bell pepper, parsley, lemon zest, mozzarella cheese, mayonnaise and garlic to bowl; mix well.
Grate Parmesan cheese.
Add half of the Parmesan cheese to artichoke mixture; mix well.
Fill each wonton cup with one rounded scoop of artichoke mixture; sprinkle with remaining Parmesan cheese.
Bake 8 minutes or until edges of wontons are golden brown and cheese is melted.
Remove from pan; serve immediately.

Yield: 24 appetizers

Easy is right up my alley.

PESTO CHEESECAKE

CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes.

FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)

Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)

This would fit into making the day before.

Macadamia Crab Ball

2 - 8 oz. pkgs. cream cheese, softened
1 small bunch green onions, tops and some ends
1 T. parsley, chopped
2 T. lemon juice
1 sm. pkg. fresh crab meat
1/2 finely chopped macadamia nuts
2-3 drops tabasco

Mix cream cheese with onions, parsley and lemon juice. Work crab meat unto mixture. Roll mixture in ball(s) and then roll in chopped nuts. Refrigerate until serving. Serve with crackers of any type.

I like the old fashioned choice of cheese straws. Simple to make too.

Above the recipe for the macadamia nut crab ball looks like heaven on a cloud of delicious!

One of my favorite noshing choices for nibbling around a party is always stuffed olives. I love the garlic stuffed ones best.

What are you offering in the way of drinks? Pairing your nibbles with the drinks is always a good direction!

Abby...
I've just posted a series of photos showing tables full of appetizers at cocktail parties I have attended over on the bottom of your thread at the CF. Most of the dishes don't need a recipe - just put them together, slice or cook ready-made items.

SharonCb

Wow! Thank you everyone so much for all the recipes. I don't know what I'm going to choose to make, everything sounds so delicious. The party is for 18 people & I'm serving mixed drinks, wine & beer so I think any of these recipes will work. Thanks again, Abby

Let us know how it turns out.

Thanks ginger I will. It's not until Oct. 21st (I like to plan ahead) so I'll let you know. :o) Abby

You'll have plenty of time to try out the recipes! Good luck! And don't forget pictures!! Maybe if you invite SharonCb, she'll take them for you! She seems to be pretty proficient at it! Leslie

My favorite

Mini Quiche or Pizzas
You will need mini muffin pans
Frozen Pie dough

Mix quiche batter

8 ounces of Swiss cheese, grated
1/4 cup of Parmesan cheese
4 eggs, lightly beaten
1 cup of heavy cream
1 cup of milk
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 teaspoon of pepper

Using a 2" cutter, cut rounds of pie dough from pie crust sheets and place in mini muffin tins. In some muffin cups place some shrimp, diced ham, crab meat, etc Fill cups with quiche mixture and bake until puffed and golden. Cool and freeze on a sheet pan. Can be stored in Zip Top bag in the freezer for up to a month. When you pile them in the bags frozen they do not stick together.

To reheat, that and warm in the oven for about 5 minutes. You will find some are just fine at room tem.

PIZZA

After you line the muffin pans put in some crumbled cooked sausage, a pinch of grated mozzeralla chesse and top with a bit of tomoato sauce and bake and freeze as above.