Ideas for Fancy Hors d'?uvre for a cocktail party?!

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Bacon-wrapped dates stuffed with blue cheese (do on rack so they don't sit in grease)...can also add slivered almonds for a nice crunch (recommend using Medjool dates>>nice and plump)....can also do a dip by reducing balsamic vinegar to a syrup....heavenly!

even something as simple as decorating juicy strawberries and "dressing" them up in tuxedos is a nice touch...here's a link: (I think these are very classy looking ;)>>Tuxedo Strawberries
http://www.kraftrecipes.com/recipes/tuxe…

Crostini with Caramelized Onion Jam>>
http://www.pillsbury.com/recipes/crostin…

Pepper-Crusted Tenderloin Crustini>>
http://www.tasteofhome.com/Recipes/Peppe…

How about something made with Olive Tapenade? Use olive tapenade to stuff mushrooms....
Find some delicious crostini (little pieces of crusty toasted bread) and spread with cream cheese, feta, or goat cheese, then top with tapenade (for those not having the meat ones)

Some ideas for you:

Devilled Eggs

Stuffed celery. All you need is cream cheese and celery. Cut the ends off the celery, wash and pat dry with a paper towel. Spoon the cream cheese into the center well of the celery stick. Cut into small pieces and serve.

Fruit and cheese kabobs are very easy to make. Peel and chunk pears or apples and cheddar cheese. Place them on a skewer, alternating fruit and cheese. If using apple chunks, sprinkle with lemon juice to avoid browning. Grapes and strawberries can also be used.

Small meatballs are easy to make and can be baked in advance, then heated - tiny franks can be served as well.

Baked Brie served with crackers http://gourmet.lovetoknow.com/Baked_Brie

Brie and Fig cups - Purchased pastry cups, filled with a dollop of good brie, topped with a scant half-teaspoon of fig preserves and warmed at 350 for about 5 minutes - - until the brie is melted.

Hollow out the inside of cocktail tomatoes, stuff with cream cheese & top with dill

Tiger prawns with a sweet curry dipping sauce

Herbed goat cheese toasts: www.epicurious.com/recipes/food/views/12…

Blinis spread with cream cheese & topped smoked salmon

Quail legs
You can confit them really simply, and then wrap them in very thin pancetta which would then be crisped up. The bone acts as its own toothpick. If you're worried about having two bones, separate the drumsticks for confit and debone the thighs and treat them as pieces of quail breast.

Quail breast
You could wrap the individual breasts with bacon and something else, which would then be flash-fried quickly so that the bacon is crisp and the breast stays rare.

One interesting alternative if you have time and transglutaminase: glue the breast and deboned thighs together into a torchon, and then bond a layer of bacon around the torchon. Cook sous-vide, then crisped and cut into rounds.

You'll also have to work on are the complementary flavors for your appetizer since it would be nice to have something that counters the meat/salt/fat hit of the bite.

I work a lot with quail so with one, you'd get two breasts and two legs, meaning 4 portions per quail unless you want to divide the leg into a thigh and a drumstick. 20 guests x 3 portions/guest comes out to about 20-45 quail, depending on whether you use 4 or 6 portions as your count. Add an extra 10% to accommodate those who treat such events as eating competitions.

Try some snow peas sliced down the back and stuffed with salmon flavored cream cheese.Slices of celery with pineapple cream cheese.Dried salami with cream cheese and then wrap it around a gherkin.Stuff cherry tomatoes with cream cheese and bacon.If you like pork belly then try gator balls fried and dipped in tartar sauce.

1)half of a boiled quail egg on a toothpick with a 1/2 cherry tomato. 2) an anchovy on top of a small piece of bread that has a slice of tomato. 3) fried potato cubes with bravo sauce. 4) potato wedges drizzled with alioli sauce (garlic&mayo sauce) 5) ham croquettes.

I found a recipe for twice baked potatoes where you scoop out the insides of red potatoes that have been boiled, mix the insides with some sour cream, and shredded cheese and then pipe the mixture back into the hollowed out red potatoes. Then bake them. These looked so cute! Then you could sprinkle some chives on top for color. You have to slice a bit off the bottoms so they stand up straight.

Stuffed Mushroom Caps
Swedish Meatballs
Crudite