Easy Savoury Party Food Ideas

Whether you're planning a party for ten or one hundred, a casual affair or a formal soiree, food is a very important element of your event. The right food can set the tone, keep your guests happy and ensure that your party is a memorable one. Small touches and homemade treats can turn a boring party into something right out of a glossy magazine.

Unfortunately, it can be difficult to find party food that are easy to prepare, appropriately priced and still look scrumptious. The key to being a sane host is to mix some pre-made elements into easy and delicious recipes, filling out the rest of your buffet or trays with some cheese and crackers or veggies and dip. Choose your food choices that are appropriate to the theme and size of your party; here are a few ideas to help get you started:

1. Cranberry and Goat Cheese Pinwheels - spread a mixture of 1/2 goat cheese and 1/2 cream cheese over a plain or whole wheat flour tortilla. Add a handful of dried cranberries and roll the tortilla into a "log" shape. Cut the log into equal sized pinwheels and secure with a toothpick if necessary. Arrange on a platter and sprinkle with additional dried cranberries and some mint sprigs.
   
   
2. Antipasto Skewers - prepare a package of cheese tortilla according to directions, drain and add to a large ziploc bag. Add some green and kalamata olives, artichoke heart quarters, grape or cherry tomatoes, sliced or diced cured meat (prosciutto and salami are good choices) and finish with a liberal amount of italian dressing. When you are ready to prepare the dish, remove all of the antipasto from the marinade and skewer one of each item on a small bamboo stick or a swizzle. Arrange on a platter with the handles of the skewers facing out and drizzle them with a bit of dressing or oil.
   
   
3. Sweet and Sour Meatballs - Bring a ratio of 1/3 ketchup to 2/3 grape jelly to a simmer in a saucepan or a slow-cooker, stirring to remove lumps. Add a bag of precooked meatballs to the mixture and continue to simmer until they are heated through. Serve in a large bowl with a serving spoon.
   
   
4. Coconut Shrimp - holding by the tail, dredge deveined and peeled shrimp in flour, dip in lime juice and finally coat with shredded coconut. Bake on a greased cookie sheet for 10-15 minutes (oven temperature at 400 degrees Fahrenheit) until the coconut has browned and the shrimp is pink. Once the shrimp has cooked, arrange on a plate around a bowl of dipping sauce made of equal parts apricot jam and horseradish, seasoned with pepper and lime juice.
   
   
5. Spinach Dip - Mix a ratio of 1/4 cream cheese, 1/2 sour cream and 1/4 mayonnaise in a bowl with a drained and dried package of frozen, chopped spinach. Add a handful of finely chopped chiles and green onions to the mixture. Cut a circle into the top of an uncut loaf of pumpernickel bread and hollow out the loaf. Fill the loaf with the cheese/spinach mixture and display on the centre of a platter, surrounded by cut-up pieces of the remaining loaf and some additional pieces if necessary.

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