You may get some ideas from these pics I took at a Christmas cocktail party at a friend's house.
There were about 20 people there and I guess there's a lot more food than you'd need:

I'm just doing a few appetizers with drinks before Christmas Eve dinner and this is what I'm making.

DEBBIE'S HOLIDAY BACON APPETIZERS (from the early 80's)
Club Crackers
1 pound Thin-Sliced Bacon cut in half
1/2 cup Grated Parmesan Cheese

Begin by laying crackers on a cookie sheet, face up.
Now just spoon 1 teaspoon of cheese over each cracker.
Assemble: Wrap 1/2 piece of thin bacon around each cracker.
Being careful to completely cover the entire cracker.
Place the wrapped crackers onto a baking sheet with a rack. I used my two piece broiler pan.
Place the pan in a 250-degree oven for around 2 hours.
The great thing about these is, you can make them way ahead of time, then store them in a large Ziploc in the freezer. Then, when youÂre ready to serve them, just thaw and warm in the oven for about 10 minutes.

BAR NUTS
From The Union Square Cafe Cookbook, HarperCollins, 1994
These nuts won The New York Press award for "best bar nuts in New York." Every afternoon at about 4:45, a piping hot batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though they don't have a television set at they're bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer.

Yields 5 cups
 1/4 pound each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds or 1 pounds unsalted, assorted nuts.
 2 tablespoons coarsely chopped fresh rosemary
 1/2 teaspoon cayenne
 2 teaspoons dark brown sugar
 2 teaspoons kosher salt
 1 tablespoon butter, melted

1. Preheat the oven to 350 degrees F.

2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes.

3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.

4. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm.

CINDY 5NY's HOT CRAB AND CHEESE APPETIZERS
1 can crabmeat, drained
1/2 cup mayonnaise
1/2 cup cheddar, shredded
2-3 green onions, minced
French bread, sliced 1/4 inch thick or melba toast rounds
(I am using small cocktail size pumperknickel)

Combine filling ingredients. Spread thickly on bread or toast.
Bake 375 15-20 minutes.

I would only do olives, nuts and a few veggies and light dip, cold shrimp.

I agree with Mitch... simple.
I would put out a wedge of Maytag blue, some mixed nuts and a plate of beautifully arranged veggies and something to dip them into..remember you are serving snacks with drinks not appetizers.
Linda C

When I just want "light" appetizers I have a good piece of cheese (or a selection of several if more people) apples and grapes and sliced baguette and/or crackers. Sometimes I have sliced apples with a slice of gjetost cheese - pink lady are nice with this.

Second the idea of cheese and olives but veggie and dip doesn't do it for me with cocktails...but that's just me.

In addition to the olives and cheese I would serve Diane's palmiers. Very Tasty and actually quite light. I've also included a recipe for a homemade boursin. Lovely on baguette or crackers.

Palmiers With Honey Mustard And Prosciutto (Craftyrn)

1 sheet puff pastry -- 18 x 11"
3 Tbl honey mustard (or dijon)
4 Ounces prosciutto -- thinly sliced
1 Cup Parmesan cheese -- freshly grated
1 egg
2 Tsp water

Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin.

Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion,making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten.

Refrigerate for 15 minutes.~

Preheat oven to 400 degrees.~

Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature.~

Homemade Boursin With Fresh Herb

1 lb Farmers cheese or 1/2 lb cottage cheese & 1/2 lb Ricotta
8 ounces cream cheese
1/2 cup butter,softened
4 large garlic cloves,minced
2 medium shallots,minced
1/2 cup fresh parsley,chopped finely and packed tight
1/2 cup chopped fresh thyme OR 2/3 cup fresh dill chopped finely
1/3 cup chives,chopped finely
1 tsp pepper,freshly ground
1/4 tsp cayenne

Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled.

This may be heresy, but when I am trying to make sure everyone will still be hungry for dinner, I serve one small nibble with drinks. It's usually nuts, Snap Pea Crisps, or Terra Chips. Nothing makes me feel worse than watching people pick at dinner after stuffing themselves on hors d'oeuvres.

I had a small gathering last night, and a couple of the hors d'ouvres I served would be perfect for a before dinner get-together.

Bloody Mary Shrimp

1 lb medium shrimp, cooked
1 c celery, finely chopped
1 c scallions, thinly sliced

sauce:
1/2 c ketchup
1/4 c vodka
1/4 c fresh lemon juice
2 T prepared horseradish
1 tsp worcestershire sauce
1 tsp tabasco
salt & pepper to taste

Combine shrimp, celery and scallions in medium bowl.

Whisk together sauce ingredients, toss with shrimp mixture just before serving.