Throw a Holiday Appetizer Party

Spanish flatbreads, or tortas, are a tapas staple. Make these with thin sandwich round halves and a 1 1/4-inch circular cutter. You'll only use 1/4 cup of the romesco, but the remainder makes a great sauce for meats, vegetables, or fish.

Keeping the bacon very cold makes it much easier to cut for these simple, yet flavorful, bites.

Brown the mushrooms and make the pesto ahead of time, and ­refrigerate. To serve, bring to room temperature, and fill caps.

Unlike soft, plum tomato-shaped Hachiya persimmons, squat, round Fuyu persimmons are crisp with an earthy sweetness. Top with a creamy-sweet combo of ricotta, honey, pecans, and sliced mint for an easy hors-d'oeuvre.

The polenta and onions may be prepared a few days in advance.

Substitute gravlax or even flaked canned salmon if you prefer salmon that has not been smoked. Wasabi mayonnaise is available in the condiment section of most supermarkets. Or make your own by blending 1/2 cup mayonnaise with 1 tablespoon wasabi paste, or more wasabi to taste.

Using crisp apple as the "base" for smoked trout makes for a healthy bite with lots of crunchy and interesting, contrasting flavors.

Friends will love the ingenuity of these appetizers—little meatballs cradled in Brussels sprout cups, cleverly seasonal.