Greetings. I’ve been asked to bring an “appetizer snack thingy” to a cocktail party tomorrow. Do you have any go-to recipes to recommend? Ideally vegetarian-friendly and easy to carry. I was thinking gougères but perhaps you have better ideas? Thanks as always.
Deviled eggs
Caprese skewers. (Mozz balls, cherry tomatoes, basil leaves.)
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Do you have to make the thingies or buy them?
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Carmelized onion dip with dippers of choice (I’ve gone the veggie sticks route or good bread/fancy potato chips/unfancy ruffled potato chips - all worked!)
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I could buy them, but would rather make them, whatever they may be.
What parameters other than vegetarian?
How much effort do you want to put in?
I guess not mushrooms because they are gross. And easy to transport. I love devilled eggs but carrying them on a 45-min walk and/or assembling them there is something I’d rather avoid. I’m ok with effort.
Cheddar Chipotle Shortbreads. It’s an Ina recipe, she calls them crackers but they don’t scratch that itch for me, and they are really a savory shortbread. I think calling them shortbread gives a better idea of what to expect. But they are tasty af no matter what you call them. She has done several variations over the years, the cheddar chipotle is my fav. People are always so impressed and they are so easy. I like to take her suggestion and make the dough and keep it in my freezer for these moments. Barefoot Contessa | Chipotle Cheddar Crackers | Recipes
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Here is an absolute abbondanza of suggestions.
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+1 for the shortbreads, except that I’ve made them with rosemary and Parmesan, and not Ina’s recipe.
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They are my absolute favourite snack thingy
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Another vote for shortbreads (aka cheese coins - gift link to the NYT version below). Another suggestion: Union Square Cafe’s rosemary roasted nuts.
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second!
Any vegetarian meatballs in your grocery store??\
If so, throw them in a crockpot with your favorite sauce. You will need some cocktail toothpicks and spoon for serving, though.
I used to buy the big bag of meatballs and a huge jar of duck sauce at the BIG BOX store. Put them together in my crockpot, heat up, skim off the fat that floats to the top. Leave a serving spoon and cocktail toothpicks next to it. The thing was always empty by the time the event was over.
I’ve brought cheese-stuffed Medjool dates to many parties (brie, cheddar, stilton, whatever you like)
also, caprese kabobs (grape tomatoes with mini bocconccini) with a balsamic glaze drizzle.
or antipasto kabobs.
This is a lazy app that usually goes over well.
I love them too, especially with chopped chives or scallions added to the batter. Also, Gruyère in the batter and Parmesan on top.
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Well, that’s a different kind of transport consideration 
Do you know if your vegetarian friends eat eggs? (Many of my friends & family don’t.)
I love gougeres, especially if you can warm them up before serving.
Apero bread / savory cheese bread is similarly great with cocktails. Here are some versions I like.
Puff pastry roll-ups are a bit more work but wonderful. Like this or this. A stuffing of potato and cheese with some heavy seasonings (zhoug, calabrian chile paste, green chutney) works nicely, or spinach and cheese.
Mini quiches or a slab / sheet pan quiche sliced into bite-sized squares, or kuku (spinach is easy), or impossible quiche bites all disappear fast.
Dips are easy, cold or hot. Pimento cheese or spinach & artichoke for example.
Or a small wheel of brie or camembert topped with something (hot pepper jelly or honey & sriracha or caramelized onions) looks and tastes fancy – put it in the oven (or microwave, low power) when you get there to get it melty.
Too bad you don’t like mushrooms – mushroom pate is fabulous (lentil and walnut pate pretending to be foie gras – aka faux gras – not so much 
).
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How about this thingy?
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Ok, this looks amazing. This the first thing I try next time.
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