RE: Appitizers for a gathering??
I'm not sure this is relevant, but it works for us. My wife & I host a group of friends (we call them "the usual suspects," and have their email addresses grouped accordingly) about every six weeks. We provide everything, which gives us some control over the rowdy bunch. Booze of choice, though we bring the hard stuff out late after we see how the party's going. Lots of pseudo-Italian meats, since we have difficulty getting the real stuff: hot and mild cappa, assorted salame and other sausages (Italian, German, Cajun, merguez); spec, pancetta, prosciutto. Cheeses: St. Andre, a bunch of other imports with some emphasis on Irish & English stuff like assorted cheddars, double Gloucester, Stilton, port, Irish whiskey and brandy mixes.
You understand: there's no attempt at 'authenticity' or sophistication. This is just a bunch of friends gathering for booze and fellowhip.
Hope it helps.