Fancy appetizers

[butterflyaniam]

mini burgers, should be easy to make:

 

[butterflyaniam]

more cookies and milk - I think it's really cute idea:

 

[butterflyaniam]

that's a great idea with cutting out the fish and seahorse from the fruits:

 

[butterflyaniam]

I also am a big fan of the cute straws, tags, sayings - I want to include it into the wedding:

 

 

 

[butterflyaniam]

I love this very cheap idea from Etsy - edible butterflies/dragonflies as decoration - and they are all under $5:

 

  

 

[butterflyaniam]

Another cool idea given to my by my wonderful bridesmaid - mini taco cups:

 

    

 

[shootystar]

I recommend baklava, it's actually pretty easy to make and you can do it days ahead of time and it'll taste as good as ever. It also looks complicated and fancy so that's a plus.

[butterflyaniam]

Ok, so Martha Stewart became my new best friend when it comes to nice appetizers. I will be posting here my best finds with recipes (I will use this post as my own recipe book):

 

 

Individual Crudites

At the cocktail hour, serve crunchy vegetables complete with their own dip: buttermilk-peppercorn, roasted pepper and eggplant, or toasted curry. Their bowls -- hollowed-out slices of baguettes in pumpernickel, plain, or everything -- are meant to be eaten, too.

 

 

Cookie "Bags"

These containers were made to look like humble brown-paper bags, but that's where the resemblance ends. Sweet and crunchy, they can hold fruit or candy and can be served as an individual dessert as part of a buffet, or offered as a take-home favor.

[butterflyaniam]

 

Potatoes with Creme Fraiche and Bacon

 

 

Ingredient

• 3 medium leeks, white and pale-green parts only, washed well, and drained
• 2 teaspoon course salt
• 12 small round red potatoes
• 5 slices of thick-cut bacon
• 2 1/2 tablespoon creme fraiche , or sour cream
• course freshly groun pepper

Directions

1. Cut leeks into 1/8-inch-thick rounds; set aside. Fill a medium saucepan halfway with water. Heat until simmering; add leeks and salt. Simmer gently until leeks are tender, about 3 minutes. Using a slotted spoon, remove leeks, and set aside to cool. Bring water to a boil, and add the potatoes. Boil gently until potatoes are tender, about 15 minutes. Remove, and set aside to cool.
2. Meanwhile, preheat oven to 350 degrees. Place bacon strips on a parchment-lined baking sheet, and bake until browned and crisp, about 18 minutes. Transfer to paper towels to drain. Cut bacon into 1 1/4-inch pieces.
3. Halve potatoes, and cut a small slice from the bottom of each half so it sits flat. Place a dab of creme fraiche and a piece of bacon on top of each half. Top with leek rounds; season with pepper. Serve at room temperature.

Read more at Marthastewartweddings.com: Potatoes with Creme Fraiche and Bacon 

[butterflyaniam]

This one have points not even for the taste as for the decor:

 

 

 

Red Potatoes with Sour Cream and Caviar

 

 

Choose the smallest, most blemish-free red-skinned potatoes, allowing two to three per person. You can either boil or bake the potatoes -- either will work for this dish.

 

 

Makes 32 hors d'oeuvres

• 16 small red potatoes, cooked and chilled
• 2 1/2 tablespoons sour cream
• 4 teaspoons caviar
• Snipped chives, for garnish

With a small melon baller, scoop out some of the uncut top (skin side) of each potato to create a small cavity. Fill each with a small dollop of sour cream, and top with caviar. Garnish with chives. Serve immediately.