Party Picks

It’s my birthday weekend! So, what could be better than having a party, nibbling away on yummy food and dancing the night away? This recipe is certainly something for creative individuals. I had such good fun with this recipe, picking and mixing the flavours. Also, you don’t need exact measurements! Of course, you don’t have to stick to the selection of ingredients that I provided. Feel free to pick anything from the supermarket shelves that you would fancy. Ideally, I would pick food that already comes in miniature form, such as mini gherkins, mini sausages, baby corn or capers. Also, you could skewer pieces of multi-coloured peppers, celery or slivers of smoked salmon. Every party pick can be varied according to taste or food preferences. Most notably, they are pretty to look at and easy to eat – a true party food!

For approx. 1 tray of nibbles

  • Mixed olives
  • A wedge of cheese, e.g. mild Cheddar or Gouda
  • Feta cheese
  • Mini Mozzarella balls
  • Handful of fresh basil leaves
  • Cocktail tomatoes (ideally multi-coloured)
  • Several slices of cured ham
  • Physalis (cape gooseberries)
  • Cucumber

Equipment you’ll need:

  • Toothpicks/ small plastic or wooden skewers
  • Knife
  • Chopping board
  • A tray or several large plates to put the nibbles on


  1. Cut the various cheeses into small cubes and the ham into strips. Then cut the cucumber in slices and half them.
  2. On a toothpick or small skewer place first an olive, then rolled up ham strips and, last, a piece of feta.
  3. On another toothpick, place first a physalis, then a half piece of cucumber and, last, a piece of Cheddar or Gouda cheese. Please note: I kept the physalis leaf for decoration purposes. It needs to be removed before eating this party pick!
  4. Another combination can be: Mini mozzarella ball, fresh basil leave and cocktail tomato or olive, ham and Cheddar or Gouda cheese. Be creative!




Disclaimer: This recipe has been edited. It was first published on 30/10/2014 for GloTIME,


Author: Danica Utermohlen
Picture credits: Danica Utermohlen