Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion. If you like, serve these with the Bruschetta Duet to make a tantalizing trio.
To create these wonderful tapas, Spanish chef José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar. Skip the caviar to keep this supereasy dish budget-friendly.
Matt Lewis is enamored of fondue—in fact, he had a special pot made for dessert fondues at his former Manhattan shop, Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick.
New Orleans chefs often drown seafood in rich, spicy sauces, but here, chef Jason McCullar simply dresses sweet crabmeat (a Louisiana staple) in lemon-scented aioli. The crab salad is wonderful piled on hot dog buns like a New England lobster roll or arranged delicately on small rolls as hors d’oeuvres.
As a nod to their Norwegian heritage, Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmonevery Christmas Eve. Now Dahl makes the blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d’oeuvres at parties throughout the year.