Since I am hosting my half birthday happy hour at a bar that does not serve food, I plan on making some snacks for my friends to enjoy. However, before I thought about the menu, I spoke to the owner of Rye and asked if I could bring in the food. After receiving his permission, I decided to keep things simple and elegant. I won't have access to an oven so the appetizers will be cold or at room temperature. An assortment of half sandwiches — brie and pesto, ham and gouda, shrimp salad — will be served on mini brioche buns.

Other savory bites include roast beef grissini and gruyere thyme crackers. For the recipes to these scrumptious hors d'oeurves, read more.



Roast Beef Grissini
From Food and Wine magazine

2 garlic cloves, thinly sliced
2 tablespoons olive oil
1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
Salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
Remoulade Sauce, recipe below

  1. In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
  2. Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip.
  3. Roll 1 beef strip tightly around 1 end of each breadstick.
  4. Arrange on a platter and serve with the remoulade sauce.

Makes 2 dozen.

Make ahead: the assembled grissini can be refrigerated for up to 1 hour.

Remoulade Sauce
From Food and Wine magazine

1/2 cup mayonnaise
1 hard-cooked egg, finely chopped
2 tablespoons minced gherkins
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
1 teaspoon minced garlic
Freshly ground pepper

In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.

Makes enough for 2 dozen grissini.



Gruyere Thyme Crackers
From Martha Stewart

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten

  1. Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
  2. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
  3. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  4. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
  5. Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
  6. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
  7. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.