I also love asparagus wrapped with prosciutto. And a charcuterie platter isn’t hard to put together, most of it can be assembled quickly in advance. You can add some pickles and olives when you arrive at the function if you don’t want to do that ahead of time and of course the crackers.

Marinated shrimp and tortellini served on cocktail skewers is easy and can be made ahead.

1 pound shrimp (I buy frozen cooked)

1 bag multi-colored frozen tortellini

Italian salad dressing

Mini skewers

Marinate the shrimp (can be marinated for a couple of days or an hour). Cook tortellini and let cool. Skewer one shrimp and one tortellini. Serve on a bed of greens for added color.

How about 2 or 3 cheeses, crackers, and grapes arranged nicely on a platter you could spare.

Also YES to that Jezebel Sauce on Cream Cheese. We were served that at a party a few years ago and I totally forgot about that until today. It was really quite memorable. recipe suggestion for JEZEBEL SAUCE

Homemade crostini with fresh whole milk ricotta, drizzled with honey and black pepper. Or any dried fruit filled with any soft cheese topped with any nut. Shout out to Annie for apricots filled with mascarpone topped w pistachio.

When I want something to make ahead, my go to is smoked salmon. I make both these recipes quite frequently, you wont be disappointed with either This one from Le Bernadin is yummy, as is this one from David Leibovitz

My go to fast and easy cold appetizer is the frozen jumbo shrimp from Costco with simple home made cocktail sauce. Always a big hit and never any leftovers.

The marinade for pickled shrimp (including onions) can be made ahead and refrigerated. The night before, remove the marinade from the refrigerator and leave it out overnight. The morning of, steam the shrimp per recipe directions (I use raw frozen, peeled and deveined thawed in refrigerator overnight; do not use pre-cooked shrimp), add the shrimp to the room temperature marinade and let it marinate in the refrigerator the rest of the day.

I second localeater's preference for smoked salmon. A good combo is cream cheese and smoked salmon in a 2 to 1 ratio with finely chopped red onion, chopped capers, and a big squeeze of fresh lemon.

Cheeseball. I'm about to go to the store for some blue cheese and pears to make this tonight. Instead of the conserve, I'm making a syrup using local honey, fig jam, and a touch of apple cider vinegar to brighten it. No party to go to but the kids have been asking about this all morning since I showed them the recipe last night.

Make it before you leave town then all you have to do is bring it with some crackers/fruit/vegetables that you, also, bought before leaving. There are several flavor profiles from which to choose.

Eld, roasting the asparagus couldn't be easier. Place the asparagus on a cookie sheet and drizzle with a little olive oil. I add cracked pepper and sometimes salt. Put in a hot oven, about 400, for 6 or 7 minutes. I shake the cookie sheet at this point to make sure the spears are coated and to turn them over. Another 6 minutes or so and they're done. You want the spears slightly cooked but still firm. Then wrap them with prosciutto. You could secure it with toothpicks but I've never had to as they stay intact. Cut them in half so they are easy to handle for finger food. I always cook asparagus this way now, for a side dish or added to a green salad. It has a better (richer) flavor and looks pretty, a nice, bright green. I would bring this to work for pot luck luncheons. It was a big hit and very easy to transport. Bring them in a Tupperware container and arrange on a platter at the destination. I remember using red grapes on the same platter (just because I like them!) and it looked really nice and turned out it was a great combination. You can make these the day before and refrigerate overnight.

One more thing that most people probably know but it doesn't hurt to mention. The thicker spears, while not as cute as the pencil thin, are more tender since they have less outer layer and more flesh. Easier to roll up too.

I was also going to suggest keeping it simple with shrimp and cocktail sauce, but 3katz beat me to it = )

You might have more than one dipping sauce, if you want to get fancy.

I'll bet it goes first too; people love shrimp.

And I always appreciate things that you can eat standing up at a party without dropping little pieces everywhere or on your nice clothes.

when I was a little girl..crostini with sprates..embellished with eggs..and something else? maybe cucember slice. what a great childhood memory. I continued that tradition(picked up at a friend's house) for a while, but as sprates became more easily found..was less of that superb holiday feeling I associated them with

smoked salmon is always good!..and the best one is one from Costco..or one can make it himself too, I did a few times, it's pretty cool. Not difficult-I'm not a good cook, I never venture to make anything difficult

I haven't tried what mtn suggests but after reading it..sounds delicious

Roasted artichockes..oh, roasted peppers! Lots of roasted veggies, yes

Ricotta and honey-great combo

Salmon and cream cheese and a bit of dill-great combo

Deviled eggs

Marinated mashrooms!

I think I'm getting hungry..

I'd do prosciutto wrapped asparagus and the honey chipotle pecans.

While I love roasted asparagus, I prefer steamed with the prosciutto.

CindyMac - I'm coming over!

This time of year I like a nice wedge of Stilton served with thinly sliced pears, quarters figs and walnuts.

Delilah, I never heard of pickled shrimp and my mouth waters at the description. I will be making this post haste.

If you have a specialty market that sells a good smoked white fish dip...add to sliced fresh garlic buttered lightly toasted baguettes. Sprinkle with chopped tomato, chopped fresh jalapeño and chopped red onion.

I made the cheeseball I mentioned and it was devoured. My kids are a ravening horde. The fig & honey glaze was lovely over it. I'd probably up the Stilton because it was very mild. That's good for people who aren't sure about blue cheese, but we love the flavor. I served it with crackers, pear and Honeycrisp apple slices. The apples were the clear winner among the pairings. Pear needs straight Stilton, IMO.

If this had been for a party, I would have cooled the glaze so that it drizzled prettily instead of pooling everywhere. Or, made a deep depression in the middle and let it run as it was being cut.

Last year I asked about an easy, not heated appetizer to take to a party. You all offered lots of fab ideas. I ended up with cilantro/lime prawns from Costco. They were the hit of the party. I bought them a day early and added a little extra dressing day-of.

I have had those. They are good!

Yum, I'll have to look for those.

I've recently been making Ina Garten's Roasted Shrimp Cocktail. Just buy frozen uncooked shrimp (I get 2 bags of the XL-16-20 count). Thaw them under cold water that morning and peel. When ready, EVOO, salt and pepper on a sheet pan cooked for 10 minutes at 400*. Can serve at room temperature. Buy a jar of cocktail sauce if you don't want to make Ina's recipe. So good!

nhbaskets, don't you also have to devein them?

Bunny - almost exclusively, the frozen uncooked shrimp I've bought are easily deveined whether peeled (mostly deveined) or unpeeled. So easy!

Super simple but so good. Prosciutto wrapped around good cheese and to get fancy lol add a luscious fig in the middle.

Since it's around the Christmas season my favorite cold appetizer is a cracker with cream cheese and one pickled herring fillet on top. Not everybody's taste that's for sure!

Just returned from a wedding where the only appetizer during the cocktail/reception time was cold candied bacon. Not sure I am recommending it--but it is an idea.

Bunny--the frozen raw shrimp I get at our local grocery store are already deveined--thank goodness!

It's interesting that shrimp is the most popular.

Arcy, only one appetizer for the cocktail hour? How was the dinner?

Here's an appetizer that you actually have to assemble right before you serve it. Buy some spinach dip and those little phyllo cups. Maybe add a bag of grated cheese to the spinach dip, like sharp cheddar or Italian mix. Then top with a sliver of roasted red pepper or some sliced almonds or almond slivers for folks who don't like peppers. Put about 1 TBLSP of the spinach dip in each and top with pepper strip or nuts or some sundried tomato bits. Always popular at my parties. Leftovers don't keep though . . . I have also done tri-color dips in a three section tray I have--spinach in one section, red pepper hummus or something with salsa and red beans in the other, and whitefish for the third, for the colors of the Italian flag, and then pita chips and crostini on the side.

A variety of pitted olives, feta cheese bits, roasted red peppers, garlic & really good olive oil. Takes just a few minutes to mix together & dump into a pretty bowl with a equally pretty serving spoon. Done!

Arcy, I love love a big piece of that candied bacon sticking out the top of deviled eggs. It's sooo naughty but delicious.

My favorite is Florida pink shrimp (or fresh Gulf shrimp), steamed in Old Bay seasoning, peeled and deveined after cooking, served cold with seafood/cocktail sauce. (Catsup on the side for my husband.)

Next is a pickle tray. Black olives, green olives, hot pickled okra, pickled baby corn, ect.

Next is deviled eggs.

Next is beef stick summer sausage with cubed or sliced cheeses.

Then there is always chicken salad and ham salad.

I have at least two different crackers on the side. (Husband bought me some pretty glass cracker trays one Christmas.)

Also, crawfish dip, shrimp dip, and Dixie/Southern/Texas/cowboy caviar.

I have many favorites, but here is an appetizer that you'll see at most New Mexican holiday parties this time of year: Green Chile Roll-ups. I just had them again yesterday at a party I attended. Love them!

Basically, you just allow a container of cream cheese to soften at room temp. Drain a 4-ounce can of chopped green chiles (Hatch or Bueno are best if you can find them) and stir into the cream cheese. Add garlic powder and salt to taste. Stir in minced red bell pepper to give it a more festive red & green look. Spread over flour tortillas. Roll up and then wrap each rolled tortilla in plastic wrap. Chill in fridge at least two hours. Before serving, slice into pinwheels.

Those pinwheels usually go over well. I had them at my wedding.

Lynn, Those look yummy. I make a variation using crepes and smoked salmon. How far ahead have you made the chili green roll-ups?

I like pinwheels but my Mexican and Columbian neighbors hate them. Something about cold tortillas being icky. Noted, LOL! My kids don't like cold/room temp tortillas, either. More for me.

Alex, all you need is an electric buffet platter (or an electric skillet) set on very low.

Bonnie, I've made them 2 days ahead of time, just keeping them refrigerated.

Delilah, that is gorgeous! It's going to be my go to appetizer this holiday season! Thanks so much for posting. My friends are going to love it. And it looks so easy!

Delilah, what a perfect holiday appetizer! I think I'd sub fresh dill or maybe basil for the pickles. Might even add some toasted pine nuts on the tree.

Yep, I'm going to copy that Delilah!

Alex, all you need is an electric buffet platter (or an electric skillet) set on very low.

Unfortunately, that wouldn't work to get them to enjoy the pinwheels. That's okay. They aren't a go-to for us and I have a wide variety of options. I can still enjoy them when available!

Delilah, another cheeseball win! My family would love that. 1/4 of a tree for our table wouldn't look as impressive, though. I'll just quarter the olives for branches and make my daughter arrange them ;)

Cindymac, dill would be great as no one never eats the rosemary, which is just foof to resemble pine.

I LOVE making cheese balls at Christmas. The tree is fabulous but I would disagree with the instructions of only 48 hour longevity. They can last a very long time if properly covered. The dinner at the wedding was very good. No cake--doughnuts. I guess that is the new thing individualizing wedding deserts. Bacon is a decadent treat I don't allow myself much of, then to candy it seems like OVER KILL on the naughty but that is just me. Cold and stuck together sort of solidified the "no thank you" for me.

I always take an antipasto plate to our Christmas Eve gathering -- stuffed olives (feta, garlic, blue cheese), stuffed cherry peppers (prosciutto and provolone) and then a variety of other items, meats, roasted peppers, balsamic cippolini onions. Couldn't be easier and they are always a big hit and the colors are perfect for a holiday appetizer buffet. I used to get them at the farmer's market but I've since learned that they are just delallo's which I can get at my local wegmans.

We didn't have cake at our wedding either, but a tray of mini Italian pastries. It saves the time and trouble of cake cutting and serving. Plus they tasted good!

Funky, I absolutely love those stuffed olives! Blue cheese or feta are my faves but I’ll take any. I think Fresh Market carries those. Will have to check.

I don't eat olives-- but they have always been a big hit, Outside!

I mentioned this earlier but here is an example of an antipasto wreath using rosemary.

Cut strawberries, insert brie, garnish with mint.