Spread It

• Trade chips and dips for crackers and spreads. Not only can spreads be made ahead of time, they often taste better after the flavors have marinated. Make chunky, rustic spreads -- with grilled eggplants and onions, or sun-dried tomatoes and feta cheese -- by lightly pulsing the ingredients in a food processor or lightly smashing them with a potato masher. Prepare a roasted garden vegetable spread by roasting vegetables, and then pulsing them in a food processor with cream cheese. But you don't need a food processor to make spreads; just mix chopped ingredients. Create an olive tapenade by combining chopped olives, capers, garlic, oil, spices and fresh herbs. Serve an assortment of crackers with your spread.

Crostini and Toppings

• Crostini, Italian for "little toasts," is a sliced baguette that you've drizzled with olive oil, then seasoned and toasted. Top with pairings that complement your dinner theme. Or invite your guests to try new palate-pleasing combinations: tuna and red pepper mousse, caramelized onions and brie, jalapeno cream cheese, chopped heirloom tomato salad, ricotta and roasted peppers, goat cheese and beets, or prosciutto and thinly sliced melon.

Antipasti Platter

• Buy quality ingredients from an Italian deli or your local market, such as prosciutto, Genoa salami, sopressata, mortadella and spicy capicola. Fold or roll the meats and arrange them on a platter. Choose European cheeses in different flavors and textures and slice or cut them ahead of time. Add small bowls of nuts -- such as pistachios, walnuts or almonds -- and your favorite variety of olives. Arrange roasted or marinated vegetables, like peppers and artichokes, on the platter. Decorate the sides of the platter with bread sticks.

Supreme Seafood

• Shrimp cocktail is a classic appetizer that never goes out of style, but it's not the only cocktail on the block. Instead, serve lobster or crab cocktail or pair it with the shrimp. Or grill mixed shellfish ahead of time and serve it on toothpicks at room temperature with dipping sauces. Make ceviche with your choice of fresh fish or crustaceans and serve it in disposable ramekins. Blend sardines, anchovies and garlic and serve on water crackers.