How many hors d'oeuvres do I need for a 2-hour cocktail party for 25 people?
I'm planning to serve smoked salmon wrapped asparagus, deviled eggs, crostini w/either pea pesto or fava bean spread, and rock shrimp ceviche w/tortilla chips plus a variety of cheeses and hard sausage. Is there a rule of thumb to help w/amounts? Two pieces per person?
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Specifying the time in the invitation helps, but I've found some folks still arrive AFTER the witching hour! and I never want to turn anyone away.
Whatever the number you decide on, my rule of thumb is always have another "round" ready to go. You don't want to run out of food.
My "weird" observation is that folks drinking cocktails tend to eat more than folks drinking wine. So, what are you serving to drink?
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