The right appetizer can make the difference between an “okay” party and a “great” party. To optimize success, choose from a variety of appetizers to tempt guests and serve them in a way that is pleasing to both taste and appearance.
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Part 1 of 3: Choosing an Appetizer
Step 1. Vary the number of choices based on the number of guests
For a small dinner party, you should choose at least three different entrees to serve. This number will increase as the guest list grows.
- Stick to three entrees when inviting 10 or fewer guests.
- If inviting 10-20 guests, offer five different options. When the guest list ranges from 20-40 people, offer seven different options. If the guest list exceeds 40 people, provide nine different options.
- You don't need to serve up more than nine different entrees, no matter how much your guest list grows.
Step 2. Choose from a variety of appetizer groups
Appetizers can be grouped into various groups. By choosing options from more than one group, you will provide enough variety to wake guests' taste buds and prepare them for the main course.
- On the other hand, choosing options from just one group can leave guests feeling too bored or ambivalent about a particular taste when the entrees are over.
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In general, entrees can be grouped into 5 groups: garden, starch, protein, snack, and dip.
- Garden appetizers include vegetables, fruits, potatoes and olives.
- Starch appetizers include sandwiches, dumplings, pizza, filo pastries, bruschetta, bread sticks, biscuits, and sweetbreads.
- Protein entrees include meatballs, cutlets, satays, chicken wings, sushi and egg dishes.
- Snack entrees include nuts, chips, pretzels, cheese blocks, and popcorn.
- Sauces and spreads include guacamole, relish, jam, mixed butter, and any other spread served with biscuits, fruit, or vegetables.
Step 3. Complete the main course
Before choosing an appetizer, you should plan your main course. Having determined that, you should choose an appetizer that prepares the taste buds without overwhelming it.
- Complements are basically opposites. If the main course is going to be a rich meal, make sure that most of the entrees are fairly light and fresh. On the other hand, if serving lighter meals as a main course, opt for rich entrees.
- Don't repeat the taste too often. You can work on a theme, but using the exact same flavors in every dish can quickly dull the taste buds of guests. For example, if the main course is rich in cheese, you should avoid an appetizer that includes cheese.
Step 4. Consider beauty
A good appetizer will please the eye as well as the stomach. Choose an appetizer with contrasting colors and shapes to catch the eyes of the guests.
- For example, pale cheese goes well with firm, light colored fruits. Small sandwiches with blunt edges will go great with round meatballs, eggs, or sushi rolls.
- By the same token, the temperature and texture of the appetizer should also vary. Include both hot and cold entrees. Mix and match crunchy foods with soft or creamy foods.
Step 5. Include at least one practical dish
A handy dish is a simple appetizer that requires no preparation other than setting it on a plate. This option is both cost effective and easy to serve.
- An appetizer should include more than just a practical meal if you are to really impress guests, but the occasional practical dish is a welcome choice. As a standard guide, consider making one-in-three appetizer choices simple.
- Simple options include chilled vegetables, crackers, cheese blocks, nuts, and chips. These meals can help fill guests up without draining your savings. What's more, leftover portions are usually easy to save for later.
Part 2 of 3: Preparing the Appetizer
Step 1. Prepare enough for the guests
Regardless of the number of guests and regardless of the number of appetizer options prepared, you should plan the total according to the maximum number of guests anticipated. The standard rule is to serve 4-6 pieces for each person.
- However, note that if planning an evening that doesn't include a main course and serves only an appetizer, you should prepare 10-15 pieces per person.
- The length of the event can also change this number. For example, if you plan to serve an appetizer for two hours or more, plan for each guest to eat about 10 slices every two hours.
- Divide the total number of servings by the number of choices to determine how much to prepare for each appetizer. For example, if there are 30 guests, you will need a total of about 150 pieces and about 7 different choices. That means you'll need to prepare about 2 dozen (or rather 21-22) pieces for each appetizer.
Step 2. Cook ahead
For all the entrees that need to be cooked or prepared, do as much actual preparation as possible as early as possible. One day in advance is ideal.
- Appetizers that need to be served warm should be prepared in advance and reheated as guests arrive.
- Cook in the oven to ensure the entrees are crispy. Avoid cooking in a microwave oven, even when there are instructions on how to do it.
- The only entrees you should avoid grilling ahead of time are those that will become mushy after being refrigerated, such as soufflés or crispy batter-coated bacon. Do as much prep as you can earlier in the day, then bake the appetizer, planning for the grilling time to finish just before the time the first guests start arriving. Continue to keep the entrees warm in the oven while the remaining guests arrive.
Step 3. Create an eye-catching display
The choice of entrees should be visually appealing, but the way the entrees are arranged also needs to be eye-catching. Consider arranging food in a unique way or decorating a serving plate.
- Use toothpicks and small plastic skewers to put small pieces of complementary food together. You can even use pretzel sticks to achieve the same result as long as you pair them with suitable options, such as cheese and cutlets.
- For entrees that need to be placed on small plates, such as pasta salads and fruit salads, choose a plate that is creative for serving. Creative options include martini glasses, emptied orange peels, tea cups, and sterilized candle holders.
- Also remember to decorate the plate. Non-edible decorations can include paper placemats and decorative placemats. Edible garnishes include green leaf lettuce, parsley, and edible flowers.
Part 3 of 3: Serving Appetizer
Step 1. Know when the appetizer is served
Cold appetizers should be served before the party really starts. Hot entrees should be served after most, if not all, of the guests have arrived.
- Serve yourself a hot appetizer, even if someone else is helping. Doing so will give you the opportunity to interact with your guests.
- A crunchy appetizer and one that includes melted cheese should be served straight out of the oven. Other hearty options, such as cooked vegetable dishes, can usually be served at room temperature without compromising on quality.
Step 2. Serve some appetizers on a tray
Cold entrees served around the clock can sit on the table somewhere, but for hot dishes that are served as soon as they are cooked, serve them on a large tray or plate.
- Serving food on a tray makes it easy for you to carry an appetizer around to each guest at the party, giving you the opportunity to mingle while you carry out your host duties.
- Trays also make it easy to refill appetizers in the kitchen after guests finish.
- If you don't have a serving tray, you can improvise by using something like a baking sheet or decorative cutting board.
Step 3. Leave some space around the simple appetizer
Several entrees, especially cold ones, can be put on display for guests to take away. Between these choices, guests will likely crowd around the simpler choices, so you should leave a little extra space around the options to prevent the area from becoming too crowded.
Simple options that require no preparation from guests and are easy to reach are often more popular. On the other hand, people eat less when they have to make their own appetizer, for example, a small self-assembled sandwich
Step 4. Serve drinks too
Guests will need something to drink while munching on the appetizer. Set up a separate drink table where they can get the drinks they want.
- A large bowl of punch is a common option, but may not be the most practical. Guests already holding plates of appetizers may have difficulty pouring their own drinks.
- A better option is to serve pre-measured drinks. Depending on the type of party, a light cocktail may be appropriate, or you may still prefer a non-alcoholic punch.
- If worried about making sure guests get enough drinks, prepare enough drinks for each guest to take at least once. Place a punch bowl or pitcher behind the prepared drink for anyone who wants to add more.
