preparing hors d'oeuvres

[Domy]

Hello everyone,
I have a question re-freshness/crispness of different hors d'oeuvres that I am preparing for parties 23 and 24 nov.. am little scared because today I have started cooking, since there are many things to prepare.. and was wondering if any of you had any experience with for example: parmesan crisps or flutes with sun dried tomatoes (literally pie dough braided with sun dried tomatoes) ... will they stay crispy until the 23 or will they get soft ?? ... hors d'oeuvres are so time consuming and I wanted to prepare as much as possible beforehand and assemble at the parties... I am also making an excellent eggplant and red pepper dip, and was debating on individual onion tarts.. which can be made ahead and quickly baked beforehand..I know that the recipes are not very exotic, but was told by the client to keep the costs down LOW.. otherwise I would have done something with shrimp, or proscuitto, or even different cheeses... difficult to manage struggling clients!! But am happy to have been hired - finally!If any of you have any ideas for inexpensive hors 'doeuvres I would be very happy to investigate!

[Ashii]

ok, i have TONS of them...
but how formal is it?
It really depends what kind of party it is going to be to what you can serve

[Domy]

It is not formal and the client said, 'do what you want but make it cheap!'