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  3. Party Dishes: Fast Hors d'Oeuvres

Party Dishes: Fast Hors d'Oeuvres

By Food & Wine
Updated May 24, 2017
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Fig-and-Stilton Squares
Delicious and easy-to-make appetizers, from pancetta-wrapped mussels with basil to tuna and red pepper mousse toasts.
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Potato Crisps with Chive-Sour Cream Dip

Potato Crisps
Credit: LUCY SCHAEFFER
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Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they’re crispy, then sprinkles them with Parmesan. An utterly addictive snack, they’re great with cocktails, beer or wine.

  • F&W's Holiday Guide

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Warm Olives with Rosemary, Garlic and Lemon

Warm Olives with Rosemary, Garlic and Lemon
Credit: © Quentin Bacon
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Ready in just 10 minutes, warm olives accentuate their marinade's lemony flavor.

  • F&W's Holiday Guide

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Pancetta-Wrapped Mussels with Basil

Pancetta-Wrapped Mussels with Basil
Credit: © James Baigrie
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Crispy, briny and juicy, these ingenious mussels are a simple and unexpected fall dish; they’re just as delicious roasted or grilled. Threading the shelled mussels onto skewers makes them easier to handle.

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Roast Beef Summer Rolls

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Vietnamese summer rolls are often filled with chicken or shrimp, but Grace Parisi makes hers with roast beef from the deli.

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Tuna and Red Pepper Mousse Toasts

Tuna and Red Pepper Mousse Toasts
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The mousse can be refrigerated overnight. Bring to room temperature before serving.

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Sunflower Seed & Rosemary Crackers

Sunflower Seed & Rosemary Crackers
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Rocca’s consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant’s chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed–flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.

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White Bean Dip with Herbs

White Bean Dip with Herbs
Credit: © Tina Rupp
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Drizzling a high quality olive oil over this dip will add depth and complexity, but stick with a less-expensive supermarket brand when sautéing the garlic and herbs. Any canned white beans can be used in place of the cannellini.

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Broiled Ricotta with Olives and Sun-Dried-Tomato Relish

Broiled Ricotta with Olives and Sun-Dried-Tomato Relish
Credit: © Tina Rupp
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Broiling ricotta intensifies its creaminess: It’s ideal with both sweet and savory toppings. Here, Maria Helm Sinskey serves it on garlic toasts garnished with olives and a tangy sun-dried-tomato relish.

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Fig-and-Stilton Squares

Fig-and-Stilton Squares
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After baking flaky squares of puff pastry, Melissa Rubel tops them with sweet fig preserves and pungent blue cheese.

  • Dessert Recipes

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1 of 9 Potato Crisps with Chive-Sour Cream Dip
2 of 9 Warm Olives with Rosemary, Garlic and Lemon
3 of 9 Pancetta-Wrapped Mussels with Basil
4 of 9 Roast Beef Summer Rolls
5 of 9 Tuna and Red Pepper Mousse Toasts
6 of 9 Sunflower Seed & Rosemary Crackers
7 of 9 White Bean Dip with Herbs
8 of 9 Broiled Ricotta with Olives and Sun-Dried-Tomato Relish
9 of 9 Fig-and-Stilton Squares

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Party Dishes: Fast Hors d'Oeuvres
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