Most recipes are for serve 8 people. If you want to increase the recipe yield, simply double the quantities, although do watch the herbs and spices, as these only need to be increased by half.
If serving finger foods and dips as a substitute for a main course, allow 8 to 12 pieces per person.
If serving finger foods and dips as appetizers only, allow 4 to 6 pieces per person, per hour.
So the longer the party, the more appetizers needed. It's always better to have too much than too little. Many appetizers will keep for the next day.
4 Instant bases use vegetables for a no effort quick canape.
These bitter leaves are fabulous scoops for homemade dips, or can be filled with a store bought dip or hummus for convenience. Red endive is also available, so mix and match for plenty of color. These bases won't wilt quickly, and so can be prepared a few hours ahead.
Slices of cucumber make the simplest of bases, and can be used for a variety of toppings, such as store-bought tzatziki and a mint leaf for garnish. Slice a few hours ahead, and top at the last minute.
These bitter leaves make excellent cups to fill and serve as substantial finger food. Fill with a mixture of couscous, raisins, and toasted pine nuts or try filling with strong-flavored blue cheese, tossed with diced apple and walnuts. If filling with a food that isn't too wet, they can be prepared a couple of hours ahead.
These are sweet peppers, great halved and filled with a strong cheese, crumbled feta cheese, or a store-bought dip sprinkled with black pepper. They stay crisp for a long time, so prepare the night before, keep in a plastic bag in the refrigerator, then fill at the last minute.
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