Hosting a Party? Skip the Dinner and Do This Instead

New Year's Eve parties are some of my favorites to host. There are no menu rules except the ones I make. No turkey and stuffing or prime rib and potatoes here; I'm free to put out a charcuterie board and make-ahead snacks that last all night while I get to mingle. 

My only rule: every bite should be easy to eat one-handed, since most guests will have a drink in the other. Here’s how to assemble an appetizer spread that feels abundant, fun, and effortless. 

Board Basics

A show-stopping charcuterie or cheese board does the heavy lifting. It looks impressive but takes minimal effort. From the moment your guests arrive, they get that “oh, wow!” moment, while you sit back and actually enjoy your own party. Stock your board with a mix of sweet, savory, crunchy, creamy, and chewy bites and start with this lineup for an A-List board reputation:

• Prosciutto: silky, salty, melt-in-your-mouth perfection
• Salami Felino: firm, mild, with black pepper and garlic
• Hot Soppressata: bold, spicy, and satisfyingly chewy 
• Brie: soft, buttery, mild
• Gorgonzola Dolce: creamy with a gentle tang
• Aged Gouda: firm, nutty, caramel notes

Add crackers and accompaniments like nuts, olives, grapes, and crudité for contrast.

Assemble Like a Pro

You don’t need food stylist skills—just a few tricks:

Size Matters: Aim for abundance, not clutter. Arrange packaged items on the board to gauge the space you'll need and map your layout. Use jars and bowls as a stand-in for jams and dips, and don’t forget extras like a shot glass for toothpicks or a small ramekin for olive pits.

Choose an anchor: Start with one impressive focal point like a wheel of Brie or a dip in the center.

Divide and conquer: Use substantial items, like shingles of cured meats or rows of crackers, to create smaller sections.

Build a bounty: Fill in sections with smaller items like grapes and nuts, then add height with meat fans, nests, and varied vessels. 

• The Fan: fold pliable slices like mortadella in half or in quarters, layering to form a fan shape.
• The Nest: For delicate cuts like prosciutto, skip precision and go rustic. Loosely gather the slices so they naturally fold and ruffle. 
• Vessels: Mix containers of varying heights, like ramekins, mason jars, and rocks glasses for spreads, cheese straws, and breadsticks.

Beyond the Board

Charcuterie is just the beginning. Set up a build-your-own station—bruschetta, antipasti, or sundaes—and set out platters of appetizers so guests can help themselves. 

Go Old-School 

Retro appetizers, like devils on horseback, never go out of style. Give vintage recipes a bougie, modern twist. Your grandma probably wasn't topping her deviled eggs with smoked trout or candied bacon—but she wishes she was. Meanwhile, your slow cooker can quietly work the nightshift, keeping cocktail meatballs, spinach dip, and gooey queso warm. If a dip separates, stir in a teaspoon or two of hot water.

Make-Ahead Magic

Stress-free hosting is all about prepping ahead. I start a week out, freezing mini quiches and knocking out dips that last several days. Little by little keeps the day of assembly easy.

Kid-Friendly Options the Adults Will Love

Not every spread needs to be sophisticated. At my house, kids are encouraged to play with their food, especially building mini sandwiches. The joy of charcuterie is, after all, in creating personalized bites. 

To keep things approachable for kids while still interesting for mature palates, pair mild cheeses like tiny fresh mozzarella balls (bocconcini) with familiar meats like Genoa salami or pepperoni, add a sweet jam, and a few adventurous nibbles like dry salt-cured olives and marcona almonds. Don't hesitate to tweak for your crowd; try Boursin and Chutney Crackers, using fruit jam if chutney is too far outside the kids' comfort zone. 

Servings to Scale

Planning how much to serve can be tricky, especially when apps are dinner. I always err on the side of too much—you'll be grateful for leftovers.

Note: If you skip the board altogether, plan for 8 to 10 appetizers per person.