If the gathering is informal, I almost always take deviled eggs. Sound plain and boring? Not only are there none left to take home, I’m lucky to get one for myself no matter how many I make.

The difference between crostini and bruschetta (the preferred pronunciation is broo-SKEH-tuh) is confusing, and even the food dictionaries don’t make it clear. Both involve very thin slices of a French baguette, extra virgin olive oil and frequently garlic, toasted in the oven.. I think of crostini as the toast bases, which become bruschetta when you top them with something substantial. Ideas other than the usual fresh tomato-basil topping are marinated red peppers and white bean spread (similar to hummus). Either homemade or ready to use toppings from the gourmet grocery are olive or tuna or artichoke tapenade, Caponata, and basil or sun-dried tomato pesto.

For a good keep-on-hand appetizer, freeze a bunch of toasts and have the pantry stocked with several suitable spreads and ingredients for a do-it-yourself bruschetta bar. You’re ready to grab and go, or serve drop-in guests. Thanks for this idea to Jim Davis, who with his son, Brian, runs The Really Good Food Company,* a personal chef service in Gaithersburg, MD.

And here’s a bruschetta idea from another personal chef, Julie Cicero of Tastebuds* in Nashville, TN, for Apricot-Almond Bruschetta with Melted Brie. “You make a mixture of extra virgin olive oil, garlic and rosemary and brush onto baguette slices. Toast on both sides in the oven. Then mix apricot preserves with grated lemon zest, brush on the oiled side of the bread, top with a piece of Brie, add some toasted sliced almonds. Broil until cheese melts.” You could make these at home and broil after arriving at the party.

And finally, a no-cook idea for a spread: Buy a whole pineapple and cut in half, vertically from top to bottom so each half has green leaves. Set aside one half for another use. Hollow out one half. Just before serving, fill center with pineapple cream cheese and serve with cinnamon-raisin bagel chips.

Cut in half thin slices of roast beef from the deli, spread with horseradish cream cheese and roll up with a few whole chives sticking out one end.

Place a spoon of egg salad along the bottom half (stem end) of a leaf of Belgian Endive or inner leaf of Romaine. Sprinkle egg with a few radish sprouts and/or a slice of radish or some paprika. Place on plate like the spokes of a wheel, egg salad end at the center.

Place a folded square of smoked salmon on a slice of cucumber. Top with crème fraiche, sour cream or whipped cream cheese and sprinkle with capers.

Go to the olive bar at the supermarket and buy small quantities of different olives. Combine with a few garlic cloves and strips of roasted red pepper, and marinate in good olive oil.

Serve cold roasted asparagus spears with homemade herb mayonnaise, or blanched and chilled sugar snap peas with horseradish sauce, the kind usually served with roast beef. Garnish plates with grape or cherry tomatoes.

Roll balls of cream cheese in chopped, toasted almonds and press down in the center to form a “thumbprint” depression. Fill centers with red and/or green hot pepper jelly. I call these Rositas. Don’t roll in almonds or fill too far ahead or they get soggy; just before going to the party is fine. (OK, so the jelly isn’t so good for the low carb people, but their consciences can guide them.)

If you bake your own Christmas cookies, plop, er…arrange them on the platter and you’ve got it made. Only the fancy, smaller, more delectable ones, please—huge gingerbread boys or everyday chocolate chippers somehow aren’t festive, do you think?

If you know a good bakery, buy some delicious and fancy looking individual desserts. If they’re too large, cut them into bite sized pieces. Truffles, high-end chocolates and those beautiful strawberries with long stems may share the tray.

Melt some chocolate for a fondue pot and serve with toasted cubes of Pannetone, Italian Christmas bread. I’ve made my own, but there are pretty good store or bakery versions available this time of year.

General tips.

Pretty it up. Choose a complimentary serving vessel and whatever you make, garnish the heck out of the plate, platter or bowl. Garnishes make everything look much more appetizing. Use green and black olives, parsley or other herbs, hard cooked egg wedges, radishes or other vegetables cut into shapes. The food itself may provide the garnish, such as serving bunches of red and green grapes on a cheese platter.

Green onion brushes are one of my favorite garnishes. Clean them and cut off the tops to make uniform, about 6 inches in length. Cut into thin julienne strips at both ends, leaving attached to a 1 1/2 or 2 inch piece in the center. Place in ice water for an hour up to overnight and the strips will curl up. Drain well.

Serve things IN things. Serve little sandwiches in a hollowed out bread loaf. If it’s a dip or spread, serve it in a hollowed out vegetable such as a cabbage or green or red pepper. Or place the container in a nest of ornamental kale leaves. Stick skewers of cheese or fruit in a grapefruit.

Always provide some kind of silverware for serving. A spoon for the dip to avoid the distasteful and unsanitary custom of double dipping (cutting foods into small pieces discourages this also), a pie server for pastries, tongs for vegetables, fruits, cheeses and meats. If toothpicks or skewers are used, provide a plate for the used ones…just throw a couple of broken toothpicks on the plate to give guests the idea.

Throw your own bring-a-dish/pot luck and have everyone bring something. Or have just a few friends help you out with the menu you’ve chosen.

Use some of the above ideas to make it easy on yourself: buy many of the foods in deli and specialty shops and give them a twist. Add two or three hot appetizers to wow and impress.

What about a more casual kitchen party? Serve two or three kinds of homemade soup, good French bread, some fruit and a dazzling dessert that someone else made.