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Call them canapes, antipasto or appetizers

By: J.M. HIRSCH - Associated PressResist the urge: Do not pry open yet another tub-o-onion dip, or whisk salad dressing mix into sour cream before this year's holiday party. You and your guests deserve better ---- much better. | Wednesday, December 19, 2007 7:42 PM PST ∞

Dress up Canapes With Avocado And Green Pea Hummus with roasted red pepper or thin slices of red radish.
Associated Press

We've collected lots of ideas to help you entertain in little time, but with big flavors ---- antipasti, canapes, dips, spreads and more.

Let's start with the dips and spreads.

At their most basic, these usually involve pairing something fatty or thick with something assertive. Hummus, for example, pairs tahini, pureed chickpeas and olive oil (for fat and viscosity) with lemon juice and garlic (for flavor).

The other variable is moisture ---- less produces a spread, more results in a dip.

Using that equation, it's easy to improvise. For example, puree goat cheese, smoked salmon and dill for a spread. For a dip, swap the goat cheese with creme fraiche or plain yogurt. And try both with crumbled bacon mixed in.

Whatever you end up adding to your dip or spread, remember that they usually improve with time, especially if some of your flavorings are dry when they go in. Two to four hours in the refrigerator should do nicely.

Here are some suggestions:

Cream cheese is a wonderful base for spreads or dips, the latter thinned with sour cream or mayonnaise, says Russ Zito, a culinary professor at Johnson & Wales University. Among his favorite flavorings are ancho chile paste, chipotle paste, sun-dried tomato pesto with prosciutto and Parmesan cheese, olive tapenade, roasted garlic paste, and roasted red peppers with Parmesan.

For a sweet spread, try stirring all-fruit jams (especially apricot, raspberry or orange marmalade) into cream cheese. Even better, warm the jam slightly, then pour over a block of cream cheese.

Seafood can be a great flavoring. Alison Ashton, senior food editor at Cooking Light magazine, suggests adding chopped smoked salmon or smoked trout to Greek-style yogurt with a bit of lemon juice and black pepper.

Vary your dippers. Get beyond sliced baguette, baby carrots and chips. Try a variety of sliced and toasted flatbread, as well as matzo crackers, bread sticks, or sliced apples and pears (sprinkled with lemon juice to prevent browning).

Or slather a spread over crisp lettuce leaves or deli slices of prosciuto, ham or turkey breast and roll up.

Lucinda Scala Quinn, editorial director of food at Martha Stewart Living Omnimedia suggests cutting vegetables into spears or chips (a mandoline is helpful for this) for a nice presentation.

Think sweet, says Tracey Seaman, test kitchen director at Every Day with Rachael Ray magazine. Use an electric mixer to whip equal parts mascarpone cheese and heavy cream with a spoonful of powdered sugar until fluffy.

Butter is another often overlooked base. Soften it, then blend in other ingredients and chill. Zito likes to add honey and sea salt, maple syrup, applesauce or cranberry sauce, and roasted garlic.

Rethink onion dip, says Tina Ujlaki, executive food editor at Food & Wine magazine. Saute thinly sliced leeks in butter, then blend with a pound of goat cheese and 1/2 pound of cream cheese. Season with salt and pepper.

Don't ignore your grocer's pickle section. In addition to the obvious, it also has a wealth of great items for dips and spreads,including hot peppers, roasted red peppers and pickled onions.

Ashton combines a jar of roasted red peppers, 1/2 cup plain low-fat yogurt, salt and a bit of cayenne pepper in the food processor for an easy dip.

Make a simple Asian-style peanut sauce. Seaman suggests using a blender to puree peanut butter with a bit of soy sauce and heavy cream (try it with a splash of hot sauce, too). Serve with sliced apples or rice crackers.

The editors at Bon Appetit magazine say logs of goat cheese are their go-to almost-instant dip base. They suggest mashing a log with fresh herbs, jarred salsa or chopped dried figs, dates and cranberries.

Mayonnaise can be used to thin cheese-based spreads for a dip. But it also can be a base on its own. Zito combines whole or jellied cranberry sauce, mayonnaise, salt and pepper for a great sandwich spread (especially nice with turkey).

Spread softened goat cheese into ramekins, then top with a variety of ingredients, says Ujlaki. Tomato pesto, crumbled bacon, and chopped toasted nuts are good. Heat in the oven until warm and creamy.

If dairy isn't your thing, use beans as the base for dips. Ashton says combine a can of beans (black, pinto or navy are good), a chopped chipotle chile, lime juice and salt in a food processor and pulse until smooth. Alternatively, buy a tub of hummus and doctor it with pesto or tapenade.

For another dairy-free option, Sandy Gluck, food editor at Everyday Food magazine, says to puree a small jar of roasted red peppers, a tablespoon of tomato paste, paprika and 1/4 cup toasted almonds.

Now, on to the canapes and appetizers, or antipasti, if you prefer. These ideas are from Mary Ann Esposito, host of Public Television's long-running "Ciao Italia" cooking show and author of the recent "Ciao Italia Slow and Easy" cookbook.

"I like to do an antipasti that is unexpected," she says. "Not carrot sticks, celery sticks and onion dip."

As you consider foods, opt for a few items with multiple serving options, Esposito says. A simple spread of mortadella (Italian smoked sausage) pureed with mascarpone cheese can top crostini as well as be spooned into roasted red peppers.

Look for items that can be prepared in advance and reheated. For example, cauliflower and brussels sprouts can be roasted with olive oil, salt and pepper early in the day, then reheated just before serving.

Consider prepared items that can be doctored, Esposito says. Jars of pickled or roasted peppers, for example. These can be stuffed with numerous ingredients, such as a blend of prosciutto and provolone cheese.

Trying to figure out how much to buy? Esposito says to plan for a pound of meat (salami, sopressata, prosciutto and mortadella are good choices) per four people. Overall, plan to have eight to 10 hors d'oeuvres per person.

Need to transport warm antipasti to a party at somebody home? Wrap your dish in newspaper and towels, or heat a cast-iron pan, then wrap it in paper and set it under the dish.

Esposito offered these simple recipes to consider for your next party.

Parmesan Pennies (wafer-like crisps of Parmesan cheese and almond slivers): Combine equal parts grated Parmesan cheese and slivered almonds. Heat a nonstick pan over medium-high, then drop 1 tablespoon of the cheese mixture in the pan. When the cheese melts and browns on the bottom, flip to brown the other side.

Salami Panini (baked disks of puffed pastry, prosciutto and cheese): Thinly slice a roll of cheese and prosciutto (available in the cheese section of most grocers). Arrange the slices over a sheet of thawed puff pastry, then roll the pastry into a log. Cut the log into 1/2-inch slices and bake until puffy and lightly browned.

Timballini (mini towers of grains, salami and cheese): Cook wheat berries or other grain according to package directions, then mix the warm grains with chopped salami, salt, pepper and grated Parmesan or pecorino. Press into conical molds (muffin tins works in a pinch) and chill. When ready to serve, invert onto a serving platter.

To dress up these bright green canapes for the holidays, consider topping each with a few slivers of roasted red pepper or thin slices of red radish.

CANAPES WITH AVOCADO AND GREEN PEA HUMMUS

1 avocado

2 tablespoons lime juice

1/2 clove garlic, minced

Two 4.9-ounce cans sweet green peas, drained

1 teaspoon kosher salt (or 1/2 teaspoon table salt)

30 small pumpernickel rounds (or 8 slices pumpernickel bread, each slice quartered)

Cut the avocado in half, remove and discard the pit, and scoop out the flesh. In a food processor, combine the avocado flesh, lime juice, garlic, peas and salt. Process until mostly smooth.

Arrange the bread on a serving platter and spoon or pipe the avocado mixture onto each slice. If desired, garnish. Makes 30.

---- From Nigella Lawson's "Nigella Express," Hyperion, 2007, $35

This is a rich, decadent take on the traditional warm crabmeat dip. Serve it with slices of warm French bread.

CRABMEAT-GRUYERE DIP

2 tablespoons unsalted butter, plus additional to coat the baking dish

1 tablespoon minced shallot

1 cup sliced white mushrooms

1 tablespoon all-purpose flour

2 large egg yolks

1 cup heavy cream

2 1/2 cups grated Gruyere cheese (about 7 ounces)

1 pound jumbo lump crabmeat

Brandy, to taste

1 tablespoon Worcestershire sauce

Dash of hot sauce

1 tablespoon chopped fresh parsley

1/8 teaspoon cayenne pepper

Salt and freshly ground white pepper, to taste

1 cup cracker crumbs, such as Saltines, crushed with a rolling pin

Preheat oven to 350 degrees. Generously butter a 10-inch gratin dish.

In large skillet over medium heat, melt butter. Add shallots and mushrooms; saute for 1 minute. Add flour, stir to form paste, then turn off heat.

In small bowl, whisk together egg yolks and cream, then add mixture to skillet. Slowly bring to a simmer over medium-low heat, whisking to break up any lumps.

Add cheese and simmer for 30 seconds, or until it reaches a creamy consistency.

Transfer mixture to a large mixing bowl and stir in crabmeat, brandy, Worcestershire sauce, hot sauce, parsley, cayenne, salt and pepper.

Pour crabmeat mixture into prepared gratin dish and top with cracker crumbs. Bake for 30 minutes, or until browned on top. Serves 8-12.

---- From Kevin Garvin's "Neiman Marcus Taste," Clarkson Potter, 2007, $45