Sensual Seafood

• Shellfish, a traditional food for lovers, require very little in the way of preparation. You could try raw oysters adorned with a heart-shaped dab of cocktail sauce or topped with a champagne-vinegar mignonette. If you don’t like the aroma or texture of raw oysters, opt for the classic oysters Rockefeller. Both clams and scallops require minimum culinary expertise. The former can be steamed or simmered in white wine and herbs until open, while the latter need only a few minutes in a saute pan, ready to serve with lemon and butter. The same goes for shrimp, which can be lightly sauteed until pink, shelled to the tail, and dipped in aioli.

Spreadable Treats

• Figs and olives evoke the indulgent, amorous banquets of the ancient Mediterranean. Follow the lead of David Lebovitz, author of "Sweet Life in Paris," and make a simple tapenade with softened figs and olives, garlic, lemon juice, thyme and anchovies. Spread the rough paste over baguette slices or toast cut into heart shapes. Valentine’s Day warrants experimentation with sweet and salt flavors. Surprisingly toothsome is melted dark chocolate spread on crostini and sprinkled with sea salt, while chopped strawberries can replace the more conventional tomatoes for a tart, sweet twist on bruschetta.

Seductively Wrapped

• Create some eye-catching, quirky appetizers by wrapping full-flavored, decadent Italian cold cuts such as pancetta or prosciutto around brie or grilled asparagus, the latter traditionally viewed as an aphrodisiac. Similarly, cooks who want to prepare their dishes well in advance to allow more time to savor their company can roll goat cheese or cream cheese in crushed nuts and fine-chopped berries for an appetizer packed with contrasting flavors and textures. Stuffing takes a little more handiwork, but small caprese tomatoes can easily be stuffed with mozzarella or cream cheese, while grilled mushrooms make a sturdy vessel for cheese and spinach or sweet, saucy crab meat.

Luxury Flourishes

• Serving your companion foie gras carved into heart-shaped medallions drizzled with truffle oil is guaranteed to make them feel special. While preparation of foie gras in a restaurant is a time-consuming, intricate affair, the fine goose liver pate sold commercially in tins is a smooth terrine that can be spread on crackers or crostini. Those who disagree with the production of foie gras, or who live in California, where its sale is banned, can substitute a fine chicken or duck liver mousse instead. On Valentine’s Day, particularly, strawberries dipped in chocolate fondue merit promotion to the appetizer course for the opportunity to enter into the spirit of sharing and serving each other.