Easy entertaining with appetizers: Get a step ahead with these stylish, crowd-pleasing nibbles - Recipe

Sunset, Jan, 2002 by Paula Freschet

One of the friendliest ways to throw a party is to stick with appetizers. Set plates of them around the room, and it will be natural for your guests to circulate and strike up conversations. Here are some nibbles that will give them something wonderful to talk about. Each has steps built in that you can do ahead--a sauce here, a whole recipe there--to keep the day of the party sane. Choose a couple of the appetizers for a short and sweet occasion; offer all if you want your guests to linger and consider it dinner.

Roast Chicken--Chipotle Nachos with Cilantro-Avocado Crema

PREP AND COOK TIME: About 35 minutes

NOTES: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat, You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425[degrees] oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

MAKES: 24 nachos; 8 servings

1/2 cup chopped onion

1 tablespoon olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon dried oregano

1 to 2 canned chipotle chilies, chopped

2 tablespoons tomato paste

1 tablespoon white wine vinegar

2 cups bite-size shreds skinned cooked chicken (see notes)

24 corn tortilla chips (2 3/4 in. wide)

1 1/2 cups shredded jack cheese (6 oz.)

Cilantro-Avocado Crema (recipe follows)

24 fresh cilantro leaves

1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds, Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.

2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.

3. Bake in a 4500 regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.

Per serving: 219 cal., 58% (126 cal.) from fat; 16 g protein; 14 g fat (5.6 g sat.); 6.7 g carbo (0.9 g fiber); 227 mg sodium; 55 mg chol.

Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.

Wild Mushroom--Chevre Crostini

PREP AND COOK TIME: About 50 minutes

NOTES: You can toast the baguette slices (step 1) and make the mushroom topping (steps 2 and 3) up to 1 day ahead. Allow both to cool before storing. Keep toast airtight at room temperature. Cover and chill mushrooms; reheat in a microwave oven at full power (100%), stirring occasionally, 4 to 5 minutes.

MAKES: 24 crostini; 8 to 12 servings

2 dozen baguette slices (cut diagonally 1/4 in. thick and 3 in. long; about 8 oz. total)

1 tablespoon olive oil

12 ounces fresh mushrooms (chanterelle, crimini, morel, oyster, porcini, shiitake, or common; choose about three kinds)

1 tablespoon butter or margarine

1 tablespoon minced garlic

1/4 cup minced shallots

1 teaspoon dried thyme

1/4 cup dry white wine

1/4 cup fat-skimmed chicken broth or vegetable broth

1 tablespoon balsamic vinegar Salt and pepper

4 ounces fresh chevre (goat) cheese

1 tablespoon chopped parsley

1. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Brush tops lightly with oil, Bake on the middle rack in a 350[degrees] regular or convection oven until golden, 15 to 20 minutes.

2. Meanwhile, trim and discard discolored stem ends, bits of debris, and bruised spots from mushrooms (for shiitakes, remove entire stem). Rinse mushrooms well and drain. Cut mushrooms larger than 1/2 inch into 1/4-inch-thick slices; leave smaller ones whole.

3. In a 10- to 12-inch frying pan over medium-high heat, melt butter; add garlic and stir often until fragrant, about 1 minute. Add mushrooms, shallots, and thyme; stir often until liquid is evaporated and mushrooms are well browned, about 10 minutes. Add wine, broth, and vinegar and stir to release browned bits; boil until liquid is evaporated, 4 to 6 minutes. Add salt and pepper to taste. Keep warm over low heat, stirring occasionally.

4. Spread chevre equally on toasted baguette slices. Spoon warm mushroom mixture equally over cheese. Sprinkle evenly with parsley Serve warm.

Per serving: 111 cal., 37% (41 cal.) from fat; 4.4 g protein; 4.6 g fat (2.2 g sat.); 12 g carbo (0.8 g fiber); 165 mg sodium; 6.9 mg chol.

Parmesan Polenta Pizzas with Slow-roasted Pesto Tomatoes

PREP AND COOK TIME: About 2[1/4] hours

NOTES: For polenta rounds, buy two tubes (about 2 in. diameter; 2 lb. total) prepared polenta; cut into 3/8-inch-thick slices, discarding ends. It's worth spending a little extra for high-quality parmesan cheese (preferably Parmigiano reggiano) for this dish; grate just before using. You can prepare the roasted tomatoes for the pizzas up to 1 day ahead; when cool, cover and chill.