Artichoke-Parmesan crostini, goat-cheese stuffed mushrooms, smoked-salmon crackers and herbed deviled eggs are some appetizer recipes for a baby shower. Other ideas include mini frittatas and lemon-parsley gougeres.
To make the crostini, use 1 tablespoon of olive oil to brush eight 1/4-inch baguette slices on both sides, and season them with salt and pepper. Place them on a baking sheet, and bake them in an oven preheated to 350 F for 10 to 12 minutes, turning them over once. To make the artichoke-Parmesan topping, finely chop 1 jar of drained, rinsed and dried marinated artichoke hearts, and combine them in a bowl with 1/4 cup of shredded Parmesan cheese, 1 tablespoon of chopped parsley and 1 tablespoon of olive oil. Evenly spread the topping onto the crostini. Garnish them with more Parmesan if desired.
To make goat-cheese stuffed mushrooms, pulse 3 slices of white sandwich bread and 1 chopped garlic clove in a food processor until small crumbs begin to form, and set 1/2 cup of the mixture aside. Add 5 ounces of soft goat cheese, 1/2 cup of parsley and 1/4 teaspoon of red-pepper flakes to the food processor, season with salt, and pulse to combine. Spoon this filling into 10 ounces worth of white button mushrooms with their stems removed, and roll their filled sides in the reserved bread crumbs. Place the mushrooms on a lightly oiled baking sheet, and bake them in an oven preheated to 400 F for 15 to 20 minutes.