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These quick bites from FOOD & WINE’s test kitchen complement the opulent Christmas dinner from The Point.

• Spread narrow wedges of green apple with crème fraîche mixed with a little horseradish. Top each with a piece of smoked trout.
• Slather thin toasts with mild blue cheese and sprinkle with coarsely chopped spiced pecans.
• Top Yukon Gold potato chips with small dollops of chive-studded sourcream, then garnish with caviar.
• Mix plain yogurt with grated, seeded cucumber, chopped cilantro, salt and cayenne. Serve as a dip with steamed shrimp.

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