One recipe for cold hors d'oeuvres is mini caprese bites using fresh mozzarella and grape tomatoes. Another is cranberry-goat cheese canapés with sweet cranberries and spicy jalapeño.
To make mini caprese bites, cut 1 pint of grape tomatoes in half, and cut 10 to 14 fresh mozzarella balls into thirds. Thread one tomato half, one piece of cheese and another tomato half on a four-inch wood skewer. Repeat until all the tomatoes and cheese are used up, then place the skewers into a shallow serving dish. Whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1/4 teaspoon of kosher salt and 1/4 teaspoon of pepper. Drizzle the oil mixture onto the skewers, then sprinkle them with six thinly sliced basil leaves and more salt and pepper to taste.
For cranberry-goat cheese canapés, stir together 1 1/2 cups of chopped fresh cranberries, 3 tablespoons of chopped fresh cilantro, 3 tablespoons of sugar, 1 1/2 tablespoons of minced fresh jalapeño pepper and 3/4 teaspoon of grated fresh ginger in a bowl. Let the ingredients stand for 10 minutes, then season with salt and pepper to taste. Spread a toast square with soft goat cheese, and top with a small spoonful of the cranberry mixture. Repeat this until you have used up all of the ingredients. Garnish with roasted, salted pumpkin seeds.