Keep fresh fruit and vegetables on hand. The simplest, freshest and perhaps most visually appealing appetizer is a large tray with a careful arrangement of fresh fruits and vegetables. The preparation involves only the washing, peeling and chopping necessary to make the fruit and vegetables ready to eat.

Wash all the vegetables and fruit that will not be peeled and set aside to dry while you peel the rest. Peel the vegetables and fruit that need to be peeled. Chop the vegetables into strips or bite-size pieces. Chop the fruit into slices or bite-size pieces.

Place the fruit and vegetables on the tray. You could put fruit on one half of the tray and vegetables on the other or arrange them in concentric circles (carrots on the outside circle, then apple slices, celery sticks, kiwi slices and so on). Alternately, you could use two smaller trays: one for vegetables and one for fruit. Or you could use a series of smaller plates and bowls and put a separate item in each one.

Put a toothpick in each piece of fruit/vegetable, or put out small forks or toothpicks for guests to use. Keep a stack of cocktail napkins near the tray.

Follow the instructions above for a fresh fruit and vegetable tray, but make it a bit more substantial by adding a fruit dip, vegetable dip and selection of cold meats and cheeses. You can also add olives, pickles, peppers and any other finger food item that would complement the fresh produce.

Make the vegetable dip: Mix 1 package cream cheese (softened) with 8 ounces of sour cream and 1 packet of ranch or Italian dressing mix. When thoroughly combined, put into a serving bowl and garnish with dried parsley or fresh diced chives.

Make the fruit dip: Mix 1 package cream cheese (softened) with 16 ounces of vanilla yogurt, 1 teaspoon of vanilla extract and powdered sugar to make it sweet enough. Place into a serving bowl.

Add the meat: Roll up slices of prosciutto and fresh salami; slice summer sausage into thick medallions. Place these on a separate tray or arrange on the tray with the fruits and vegetables.

Add the cheese: Bring a round of soft cheese, such as brie, to room temperature and set on a tray with a cheese knife. Add a sharp, crumbly cheese, such as an aged cheddar, and a savory, semisoft cheese, such as bleu or an herbed goat cheese.

Add crackers/bread: The final component is a selection of crackers or bread. The quickest option is a cracker assortment. If you have a few more minutes, slice a French baguette and put out on a tray. Add pita chips and slices of melba toast.

Slice 3 pounds of boneless, skinless chicken breast into 1-inch cubes. Heat 2 tablespoons of oil in a large saute pan and cook the chicken chunks in batches. Salt and pepper thoroughly while cooking. Be sure the chicken is cooked all the way through.

Remove the chicken to a rack or a plate covered with paper towels and let any excess grease drip off. While the chicken is cooling, get your dips ready.

Get small bowls and put prepared honey mustard in one, ranch dressing or dip in another and barbecue or hot sauce in a third. When the chicken is cool enough to handle, thread two to three pieces on skewers and arrange in a bowl or on a platter with the bowls of dip nearby.

Cube one large package of processed cheese spread and put into a slow cooker.

Add 24 ounces of prepared salsa (or two cans of Rotel tomatoes) and 14 ounces of chili beans. Turn the slow cooker on low.

Cook 1 pound of sausage (taken out of the casings) in a saute pan. When thoroughly browned, drain the sausage and add to the cheese mixture in the slow cooker.

Leave on low, covered, and stir occasionally until the cheese is thoroughly melted. Keep warm. Serve with tortilla or corn chips.

Slice a French baguette. Turn the oven on broil.

Spread each bread slice with butter, then top with shavings of Parmesan cheese and one of the following items: sliced black olives, sliced artichoke hearts, sun-dried tomatoes, marinated red pepper slices, fresh sliced mushrooms or cooked salad shrimp.

Put the topped slices on a large cookie sheet, and cook on broil until the cheese is bubbly. Serve immediately.