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"Bacon-Wrapped Enoki   Wrap bacon around bundles of enoki mushrooms for a savory party snack. Gingery Chicken Satay with Peanut Sauce   In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole, shelled shrimp. Smoked Salmon and Scallion Tea Sandwiches   These party-perfect tea sandwiches combine salmon with wasabi, ginger, and cr\u00E8me fra\u00EEche for a delicious appetizer. Spicy Shrimp and Chorizo Kebabs   The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin, and any kind of steak. Baby Zucchini Saut\u00E9 with Mint   Halved baby zucchini are pleasantly crisp-tender when saut\u00E9ed, but the dish is equally delicious made with &amp;quot;adult&amp;quot; zucchini. Mushroom Soup with Toasted Bread   Michael Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor. Fresh Herb-and-Tomato Salsa with Smoked Cheese   Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It&amp;#039;s so chunky it could be eaten on its own with a fork, but it&amp;#039;s also wonderful with shredded chicken. Katie&amp;#039;s Pimiento Goat Cheese   Pimiento is a Southern classic: a sweet pepper-studded spread that&amp;#039;s also a great dip. This goat-cheese version is light and silky. Puff-Pastry Tomato Tarts   Andreas Viestad&amp;#039;s tarts have a flaky crust topped with tomatoes that become wonderfully sweet as they bake. Viestad likes to halve the tomatoes, but slicing them (as in this recipe) concentrates the flavor even more. Saut\u00E9ed Shrimp with Green Olives, Scallions, and Anchovies   Pair this simple dish with a clean, dry Verdejo with a floral nose, like the 2003 Vi\u00F1a Sila Naia from Spain. The wine&amp;#039;s crispness complements the strong, salty flavors rather than being overshadowed by them. Bagel Chips with Ricotta, Chive Puree, and Prosciutto   Using bagel chips as the base for an hors d&amp;#039;oeuvre is a quick way to add flavor and crunch. Grace Parisi tops the chips with fresh ricotta, chive puree, and prosciutto. As an alternative, she sometimes uses dried apricot halves in place of the chips. Fig-and-Stilton Squares   After baking flaky squares of puff pastry, Melissa Rubel tops them with sweet fig preserves and pungent blue cheese. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a26163/party-appetizers-recipes/>