Type of nibbles people like?

A relative of dh has a lovely chateau in Burgundy where we’ve often stayed. One one occasion, as well as a lot of house guests, he was hosting a lunch in the garden for various other people, either locals or others staying nearby.

I usually took a big piece of cooked gammon (always went down well) in a cold box with ice packs (we always drive) and on this occasion I’d chucked in a couple of packs of best quality frozen sausages, since I knew the relative liked them, to serve as extra ice packs.

Shortly before this garden lunch I remembered that the sausages were in the fridge, ready to be cooked, so guess what - I cooked them, cut them up and served them as retro sausages on sticks.
They all vanished so fast, you wouldn’t believe!

The best nibbles I ever had were at a GN lunch. Cascats had made her mini cheese scones. These were the size of a 2p piece. Some were cheese and some were cheese and herb. I must have eaten the entire contents of the bowl next to me!

A French neighbour of the relative I mentioned before, makes gougere for nibbles. (should be a grave accent on that e). TBH I could make an utter pig of myself on that. Still haven’t tried making it, though.

I usually took a big piece of cooked gammon (always went down well) in a cold box with ice packs (we always drive) and on this occasion I’d chucked in a couple of packs of best quality frozen sausages

Witzend: A great pity that such imports to France by travellers are no longer possible in these post Brexit days.

Witzend I just googled gougere and realise we'd had some in Paris. A bowl of them were brought with our drinks in a beautiful little courtyard near a fountain. They were absolutely scrummy. A very happy memory.

Cubed cheese on sticks also still like pineapple and cheese on sticks but so old fashioned now. Green olives in lemon juice,
hummus the Greek one with carrot batons to dip into it.
French stick cut into chunks and topped with smoked salmon.

Ashcombe

^I usually took a big piece of cooked gammon (always went down well) in a cold box with ice packs (we always drive) and on this occasion I’d chucked in a couple of packs of best quality frozen sausages^

Witzend: A great pity that such imports to France by travellers are no longer possible in these post Brexit days.

When we eventually go again I will probably take some anyway and feign daft old bag ignorance in the unlikely event that our car is searched. ?

CanadianGran

When hosting book group I will usually put out a deli/charcuterie plate with a selection of cheese, salami or ham, some olives and dip/hummus along with crackers.

I have a recipe for a hot crab dip that everyone loves, served with crostini.

I will usually bake something easily cut into squares or slices, like lemon squares or banana loaf.

Don’t tell my book group.
They’’ll be getting a packet of Duchy Original biscuits - if they’re lucky!
Of course I do have the excuse that dips are strictly out since the pandemic!

Parmesan shortbreads ( easy to make, freeze the dough) with pesto and a tomato slither.
Fried halloumi and Lidl de swapo melon skewers.
Gazpacho or similar in shot glasses.
Croustades filled with haggis and a scrambled egg topping.
Smoked salmon on brown bread.
Posh cheese on toast, sourdough topped with Brie and anchovy and sliced tomato, bake and serve cut into squares.
Mini Yorkshire puddings stuffed with a cocktail sausage and mushy peas.
Beautiful olive oil with a balsamic syrup and a warm French stick torn up to dip.
Make little cones from photocopies of newspaper line with grease proof paper and fill with fish goujons and a lemon wedge, tartare sauce for dipping.

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Sago

Parmesan shortbreads ( easy to make, freeze the dough) with pesto and a tomato slither.
Fried halloumi and Lidl de swapo melon skewers.
Gazpacho or similar in shot glasses.
Croustades filled with haggis and a scrambled egg topping.
Smoked salmon on brown bread.
Posh cheese on toast, sourdough topped with Brie and anchovy and sliced tomato, bake and serve cut into squares.
Mini Yorkshire puddings stuffed with a cocktail sausage and mushy peas.
Beautiful olive oil with a balsamic syrup and a warm French stick torn up to dip.
Make little cones from photocopies of newspaper line with grease proof paper and fill with fish goujons and a lemon wedge, tartare sauce for dipping.

There must be mistake, my invitation hasn't arrived? I can bring a nice chilled bottle of Prosecco???

GillT57 A bottle will guarantee entry.
I love making canapés, it’s fiddly but so delicious.
I could graze all day on canapés. ?

Sago

GillT57 A bottle will guarantee entry.
I love making canapés, it’s fiddly but so delicious.
I could graze all day on canapés. ?

As could I. I think I am meant to be a modern day equivalent of the wealthy Romans who loafed about eating grapes. Instead I shall drink the grapes and eat exquisite hors d'oeuvres and impress with my knowledge and wit.