How about baked olives?
Pick good, large olives, maybe even the ones stuffed with garlic, or a jalapeno, just make sure they're good sized. Take puff pastry and cut it into strips a tiny bit larger than the olive is wide (post thaw), and sprinkle with something tasty, like maybe one of those DeLallo shakers you can get at the store, or your own blend of parm, garlic, oregano, and white pepper.
Then roll the strips around the olives after you dry them a bit, overlapping just a little, and glue them shut with a fingertip moistened in water. Cut off any excess and bake it like a breadstick if it's too small to use on another olive.
Bake them according to the puff pastry directions, with maybe a little spray of olive oil over the top. They're good right out of the oven, or at room temp. If you want I'll post a pic of the finished product on my Hors d'eouvures (or however you spell it) table from last Thanksgiving.
You could also do a loaf or two of french bread and a pan of garlic baked in olive oil with a bit of anchovy paste and butter stirred in. It's so good that your friends will make themselves sick eating it....trust me.