Hors d'oeuvres are my favorite part of the meal...or pre-meal. I am crazy about tiny morsels concentrated with delicious, rich flavors. I could make a meal of them, oh wait, that's tapas! No wonder I love tapas. The French also call them amuses bouches which I find lovely: mouth amusements, literally. Hors d'oeuvres really should require only a napkin and the fingers. No silverware or we've strayed into the area of starter course.
Here are two recipes for ones I ate tonight at a cocktail party made by a friend who is a genius:
Bacon crackers: (these go flying off the plate)
Townhouse or club crackers
Grated parmesan cheese (like w/ a rasp or the small holes on a box grater) Bacon(I always get Hormel Black Label because it won a blind taste test for supermarket bacon in Cooks' Illustrated)
Put the crackers on a cookie sheet. Top each one with a sprinkling of grated parmesan (eyeball it, this is not an exact science). Then wrap each cracker with a piece of bacon. Bake in the oven at 400 degrees for about 15 or 20 minutes depending on how done you like your bacon.
1 8oz package of cream cheese, softened
2 small cans of mushrooms (yes, canned mushrooms), drained and chopped up
4 oz or so of crumbled blue cheese or other cheese
1 can of crescent rolls
Combine the cheeses and the chopped mushrooms. Unroll the crescent rolls. Cut 4 smaller triangles out of each crescent roll. Top each triangle with a dollop of the cream cheese mixture. Fold the crescent roll dough around the filling. Place on a cookie sheet and bake at 400 degrees for about 20 minutes.