Okay, everyone, what should we eat at our next party (which is -- gulp! -- the weekend after next)?

The goal is lots of finger food-ish stuff, largely vegetarian but with both some vegan and some meat. All should be edible standing up, as we usually have 30 or so friends and 4-ish chairs (so little satay skewers are likely but big honkin' shish kebab ones are not). The grills will be going. Grill bread, fancy popsicles, and plantain chips have already been promised.

I am seriously willing to try anything. But am looking for new ideas for tapas/apps/snacks/whatchamacallems.

Bacon-wrapped figs are my favorite tapa-bar item. Yummmm.

Bacon-wrapped figs

noted!

I like Greek -- spanikopita, dolmades, various dips. Also fake-Mexican -- taquitos and seven layer dip and whatnot.

People seem to be enthusiastic about the marinated mushrooms and artichokes I make. I just put out a bowl and toothpicks.

marinated mushrooms and artichokes

Nom. Further details on the marinade?

I am seriously willing to try anything. But am looking for new ideas for tapas/apps/snacks/whatchamacallems.

Jicama cut like carrot sticks? I am new to it, but I gather it is a commonplace on west coast crudite plates.

I saw a health blog suggesting prunes wrapped in bacon (actually, prosciutto) and baked, and that sounds like fun. (Not... necessarily healthy. They were trying to get people to eat prunes. And calling them "dried plums," like we don't know what prunes are.)

The nature of the season is such that toasted bread with a slice of fresh mozzarella, salt, and some fresh basil on top would be apropos.

amych, a few recipes for the bacon-wrapped figs:

Simple, with pistachio nuts

Restaurant recipe with no nuts, but I'd skip the mascarpone cheese dip (I've never bothered with dips, since it covers up the yumminess of the bacon and fig)

Spicier, with pecans and a goat cheese/thyme dip

Jicama cut like carrot sticks?

I love jicama -- at last year's version of this party, there was a mix of "what the heck is that" and "OMG NOM" with, notably, crossover from point A to point B. Good reminder.

toasted bread with a slice of fresh mozzarella, salt, and some fresh basil on top would be apropos.

The basil plants are thankfully too dumb to know their days are numbered.

Seriously, y'all, I'm bookmarking all of these -- thanks!

From the Charleston Junior League Party Receipts

Mushrooms and Artichoke Hearts in Honey Mustard Vinaigrette

1/2 cub balsamic vinegar
1 tbsp honey
1 tbsp Dijon or stone-ground mustard
1/2 tsp salt
1/8 tsp pepper
2/3 cup vegetable oil(I use olive oil)
1 pound fresh mushrooms
1 14-oz can plain artichoke hearts, drained and halved.

Vinaigrette: Mix all ingredients except oil, then beat it in slowly.

Clean mushrooms. Place mushrooms and artichoke hearts in a 1 quart dish. Pour over the vinaigrette and toss. Refrigerate for at least 5 hours, tossing occasionally. (I put it in a tupperware bowl and shake it every now and then.)

Serve with toothpicks.