Appetizers in a Snap

Bite-size foods never looked and tasted so good. They're so easy, you'll make them again and again.

Showcase the South's finest ingredients-in miniature-at your next gathering. These mouthwatering appetizers featuring catfish, okra, black-eyed peas, dried figs, and pecans are sure to draw a crowd. A novel crostini bar, which takes only a few minutes to assemble, offers guests a chance to experiment. With our make-ahead and serve-with instructions, you'll be ready to host a great party with time to spare.

Spicy Olive Shortbread

MAKES ABOUT 6 DOZEN

PREP: 20 MIN., FREEZE: 1 HR., BAKE: 18 MIN. PER BATCH, COOL: 35 MIN.

Purchase prepared olive tapenade in the specialty cheese case in the deli at your supermarket. Once baked, store shortbreads up to three days in an airtight container. Bake stored shortbreads at 350° for 3 to 4 minutes to make them crispy again.

3 ¾ cup butter, softened

2 ½ cups all-purpose flour

½ tsp. salt

¾ tsp. ground red pepper

1 (8-oz.) block sharp Cheddar cheese, shredded

1/3 cup refrigerated olive tapenade, drained well

1. Beat butter at medium speed with a heavy-duty stand mixer until fluffy. Gradually add flour, salt, and red pepper, beating just until combined. (Mixture will be crumbly.) Add cheese and tapenade, beating at low speed just until combined.

2. Roll dough into 2 (10-inch) logs, using plastic wrap to shape dough. Wrap each in plastic wrap, and freeze at least 1 hour. Cut each log into ¼-inch-thick slices, and place on parchment paper-lined baking sheets.

3. Bake at 350° for 15 to 18 minutes or until lightly browned. Cool 5 minutes on pan; remove from pan to a wire rack, and cool 30 minutes or until completely cool.

Note: Shortbread dough can be frozen up to 1 week; just allow it to stand at room temperature 5 to 10 minutes before slicing.

Build-Your-Own Crostini

Cut 1 (8.5- to 12-oz.) French bread baguette into ¼-inch-thick slices (yields around 50 slices). Top each bread slice with your favorite soft cheese, preserve, and toasted nut. For small get-togethers, offer one or two selections from each category; for larger parties, offer three or four.

Pick a cheese:

* goat cheese

* blue cheese

* Brie

* cream cheese

Pick a preserve:

* apricot

* fig

* raspberry

* red pepper jelly

Pick a toasted nut:

* pecan halves

* almonds

* hazelnuts

* walnuts

Mini Catfish Cakes

MAKES 6 APPETIZER SERVINGS

PREP: 20 MIN., COOK: 8 MIN. PER BATCH

Make the catfish mixture up to one day ahead before forming into patties, if desired. Find panko on the Asian product aisle of your supermarket.

1 lb. catfish fillets

1 ¼ cups Japanese breadcrumbs (panko)*

3 green onions, minced

2 large eggs, beaten

½ cup finely chopped red bell pepper

½ tsp. salt

¼ tsp. fresh cracked black pepper

¼ cup vegetable oil

Garnishes: Caper-Dill Sour Cream, fresh dill sprigs

1. Chop catfish into ¼-inch pieces. Combine catfish, ¾ cup breadcrumbs, and next 5 ingredients; gently stir until well blended. Shape mixture into 12 patties (about ¼ cup each). Dredge patties in remaining ½ cup bread-crumbs.

2. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden; drain on paper towels. Garnish, if desired. KEDRON HAY

WINDSOR, NEW YORK

* 1 ¼ cups fresh breadcrumbs may be substituted.

Prosciutto-Wrapped Figs With Blue Cheese

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 10 MIN., BROIL: 3 MIN.

Depending on brand and size, some figs may already have slits. Assemble these a few hours ahead, and broil them once guests arrive.

16 whole almonds

4 thin slices prosciutto*

16 dried mission figs, trimmed

½ (4-oz.) package blue cheese, cut into 16 pieces

1 Tbsp. extra virgin olive oil

¼ tsp. pepper

1/8 tsp. salt

1. Place almonds in a shallow pan.

2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.

3. Cut each prosciutto slice lengthwise into 4 thin strips. If necessary, make a small slit in center of each fig. Stuff each fig with 1 piece of blue cheese and 1 almond. Wrap 1 prosciutto slice around each fig, pressing to seal. Toss wrapped figs with oil, pepper, and salt; arrange in a single layer on a baking sheet.

4. Broil figs 3 inches from heat 3 minutes or until prosciutto begins to crisp. Serve immediately. JENNIFER CAIRNS

ALABASTER, ALABAMA

* 4 thin slices deli ham may be substituted.

Stir in Flavor

Begin with sour cream, and add in the following ingredients to make irresistible dips or toppings. Each variation yields about 1 cup and can be made up to two days in advance.

Caper-Dill Sour Cream: Stir together 1 (8-oz.) container sour cream; 3 Tbsp. chopped, drained capers; 1 Tbsp. chopped fresh dill; 2 tsp. lemon juice; and salt and pepper to taste. Serve with sliced cucumbers, pita chips, or Mini Catfish Cakes.

Roasted Red Bell Pepper-Basil Sour Cream: Stir together 1 (8-oz.) container sour cream; ½ cup finely chopped jarred roasted red peppers; 2 Tbsp. chopped fresh basil; and salt and pepper to taste. Serve with thin breadsticks or Fried Pecan Okra.