A new spin on the cocktail party, inspired by Portuguese small plates.
In Portugal, these little dishes are called acepipes. They’re similar to tapas, but they’re not tapas; they’re far more interesting. Potato skin curls (fried strips of potato skin tossed with fresh herbs) and salt cod fritters (potato-crab-cod nuggets) are irresistible. A green olive spread is reminiscent of an indulgent mayonnaise-like dip, though it contains no eggs. Gazpacho makes an appearance, but in shot glasses garnished with frozen cucumber slices and tomato juice ice cubes. There are homemade pickled onions and flame-blistered chunks of sausage. Together, these Portuguese nibbles make a great spread, one that is easily replenished over the course of the evening. Keep the food coming, keep the bar stocked (for wine recommendations, see below), and it’s sure to be a festa to remember.