20 Foods That Used To Be Served on Tiny Cocktail Picks
When Party Food Nearly Always Came On a Toothpick
There was a time when you couldn't throw a cocktail party without setting out a tray of bite-sized snacks, most of them held together with tiny wooden or decorative picks. Throughout the 1950s, '60s, and '70s, these easy-to-eat appetizers became a staple of American entertaining, letting guests socialize without worrying about plates and utensils. Some were surprisingly fancy, while others required little more than opening a can and grabbing a toothpick. Plenty of these foods are still enjoyed today, but there's something nostalgic about the snacks that once showed up at almost every neighborhood gathering. Here are 20 foods that were once served on toothpicks at every cocktail party.
1. Cocktail Wieners
Few party appetizers were quite as recognizable as miniature hot dogs served with colorful toothpicks. These little sausages were usually warmed in barbecue sauce or a sweet combination of grape jelly and chili sauce. If you went to a holiday party in the '60s or '70s, chances are someone had a slow cooker filled with these bite-sized favorites.
2. Cheese & Pineapple Cubes
Pairing chunks of cheddar cheese with canned pineapple was an easy way to turn inexpensive ingredients into something party-worthy. Hosts would slide one piece of each onto a cocktail pick, creating a sweet and salty snack that guests could easily grab.
Their bright yellow colors also helped these little appetizers stand out on crowded party trays.
3. Stuffed Olives
Green olives stuffed with pimentos were practically made for cocktail picks, particularly when martinis were being served. Some hosts took things further by filling larger olives with blue cheese, almonds, or other tasty ingredients. You'd often find them arranged in small bowls or alongside cheese and crackers at more sophisticated gatherings.
4. Swedish Meatballs
Swedish meatballs became a regular feature at American cocktail parties during the mid-20th century, largely because of their convenient size and rich flavor. Instead of serving them over noodles, hosts handed out individual meatballs with toothpicks to make eating easier. Creamy gravy was a traditional accompaniment, although some American party recipes used sweeter sauces instead.
5. Cheese-Stuffed Cherry Peppers
Cheese-stuffed cherry peppers were a popular addition to cocktail-party spreads, especially for hosts who wanted something with a little kick. These small, slightly spicy peppers were often filled with cream cheese or other soft cheeses before being arranged on serving trays. A toothpick inserted into each one made them easy to pick up, and their bright red color added some variety to the usual selection of meats and cheeses.
6. Bacon-Wrapped Water Chestnuts
Bacon-wrapped water chestnuts, sometimes called rumaki, were particularly fashionable during the tiki-inspired entertaining craze.
Crunchy water chestnuts were wrapped in bacon strips, held together with toothpicks, and baked until the bacon was nicely browned. Many American recipes also included a sweet glaze, giving these appetizers an interesting mix of textures and flavors.
7. Pickle Roll-Ups
Pickle roll-ups were especially popular at Midwestern gatherings, where a handful of basic ingredients could make a surprisingly delicious appetizer. Usually prepared by spreading cream cheese over slices of ham and rolling them around dill pickles, these snacks were then cut into bite-sized pieces. Adding a toothpick to each round kept everything in place and made them easy to enjoy without getting your fingers all pickly.
8. Shrimp Cocktail
Shrimp cocktail was among the fancier appetizers you might have encountered at a mid-century party. Although larger shrimp were typically arranged around bowls or glasses of cocktail sauce, smaller ones were sometimes served individually on cocktail picks. Their popularity reflected Americans' growing interest in seafood appetizers that looked impressive without requiring hours of preparation.
9. Maraschino Cherry & Cheese Bites
Sweet maraschino cherries weren't just for desserts and cocktails when retro entertaining was at its peak. Some party recipes suggested pairing them with cubes of cheddar or other firm cheeses on colorful decorative picks. The combination might seem a little strange by today's standards, but its bright colors certainly made it stand out on an appetizer platter.
10. Cocktail Onions
Tiny pickled onions were particularly popular with adults who enjoyed a properly garnished Gibson cocktail. Beyond being used in drinks, these tangy little onions sometimes appeared on toothpicks as part of mixed relish trays. Their sharp flavor offered a nice contrast to the richer meats, cheeses, and creamy dips that filled many cocktail-party tables.
Eugenezinovyev (talk) on Wikimedia
11. Ham & Melon Bites
Wrapping thin slices of cured ham around pieces of melon was a simple way to bring some sophistication to a party spread. Inspired by the Italian pairing of prosciutto and melon, smaller American versions were often held together with decorative toothpicks. The fruit's sweetness worked particularly well with the salty meat, making these appetizers a favorite for warm-weather entertaining.
12. Cheese-Stuffed Celery
Celery stuffed with cream cheese or processed cheese spreads was a common sight on mid-century appetizer platters. While longer stalks were usually eaten by hand, some hosts cut them into smaller pieces and added cocktail picks to make serving easier. Pimento cheese, chopped olives, and different seasonings could also be stirred into the filling for a little extra flavor.
13. Miniature Meatloaf Bites
Leftover meatloaf could make another appearance at a party when cut into small, easy-to-eat cubes. Certain vintage appetizer recipes also featured miniature meatloaves baked in individual portions and topped with a tangy glaze.
Once you stuck a toothpick into each piece, even an ordinary family dinner could pass as cocktail-party food.
Victoria Priessnitz on Unsplash
14. Sausage & Cheese Cubes
You really didn't need an elaborate recipe to prepare one of the era's most familiar party snacks. Hosts often paired slices of summer sausage with cubes of cheddar or Swiss cheese, securing everything with a wooden pick. Mustard and crackers were commonly placed nearby, so guests could enjoy their appetizers however they liked.
15. Marinated Mushrooms
Marinated mushrooms were a practical appetizer because they could be made long before anyone arrived. Usually soaked in a mixture of vinegar, oil, garlic, and herbs, these small mushrooms absorbed plenty of flavor while resting in the refrigerator. Offering them with toothpicks also prevented the oily marinade from getting all over everyone's fingers, which was especially useful at dressier parties.
16. Pineapple & Ham Skewers
Canned pineapple was a big part of American entertaining, especially when tropical-themed parties were all the rage. A popular appetizer involved placing chunks of pineapple and pieces of cooked ham together on short wooden picks. Some recipes recommended coating them in a sweet glaze before warming them briefly, resulting in a tasty snack that guests could easily pass around.
17. Bacon-Wrapped Dates
Well before bacon-wrapped dates became a popular restaurant appetizer, similar recipes were already making their way into home entertaining.
Hosts wrapped dates in strips of bacon, fastened them with toothpicks, and baked them until the outside was crispy. Occasionally, almonds or cheese were stuffed inside, bringing even more flavor to these rich little bites.
18. Cherry Tomatoes & Cheese
Small cherry tomatoes were ideal for cocktail-party snacks because they needed very little preparation. Combining them with cubes of mozzarella or another cheese created colorful appetizers that looked great arranged on a serving tray. Today's versions often feature basil and balsamic glaze, but simple tomato-and-cheese picks were perfectly acceptable at older gatherings.
19. Fried Ravioli
Toasted ravioli, a specialty closely associated with St. Louis, became a popular finger food that was perfect for casual get-togethers. These breaded, fried pasta squares could be served on individual cocktail picks alongside a bowl of marinara sauce for dipping. They weren't nearly as common as cheese cubes or cocktail sausages, but they gave guests something a little more filling to enjoy between drinks.
20. Gherkins & Cocktail Sausages
Small sweet or sour gherkins were a common addition to relish trays, although they could also be paired with bite-sized sausages for a heartier appetizer. The tanginess of the pickles helped balance the richness of the meat, particularly when a little mustard was added. It's the kind of simple, no-fuss party snack that explains why cocktail picks were once such an entertaining essential.
