Party time does not have to hold the cliches of crackers, sandwiches or pastries and an article in the New York Times points out the fact that by putting together simple ingredients the hosts can set the finger food experience on a ‘high’ for their guests. Recipes provided in the article claims that finger foods served for dinner parties can be cut down to suit the requirements of snacking in parties.
Finger foods are oft-reported to catch the fancy of the diners in form of amuse-bouche and hors d’ oeuvre and they not only serve-up to cater to appetizing trends in the cocktail parties but also in stand-up parties, which is always open to ideas. The idea of surprising self-serving guests with unusual creativity in dishing out gourmet appetizers can always add to the credit of the host of the party.
