Crostini Fest
Drizzle small rounds of bread with extra-virgin olive oil. Put the warm bread out on a platter and surround it with small bowls filled with any of the following toppings. Then just tell your guests to help themselves.

Honeyed Beets: In a bowl, sprinkle cooked, chopped beets with thyme, honey, olive oil, and salt and pepper, and mix. Sprinkle a little goat cheese on top and serve.

Olive Tapenade: You can either buy it, or simply combine pitted olives in a food processor with a little olive oil.

Broccoli Rabe: Sauté broccoli rabe with extra-virgin olive oil, a few slices of garlic, salt, and crushed red pepper. Chop coarsely, place in bowl (can be served at room temperature), and then sprinkle some shaved Parmigiano over the top.

Chickpea and Shrimp Salad: Take cooked chickpeas (canned are fine) and cooked, peeled shrimp and chop into fairly small pieces (just so they can stay on the bread). Mix with sliced red onion, lemon, extra-virgin olive oil, salt, pepper, parsley, and place in bowl. Served chilled.

And finally, for the idea that is so easy, even kitchen idiots can’t mess it up, I give you Cat Cora‘s Gorgonzola-Stuffed Figs. Yes, Cat is that amazingly fit chef beating all the guys on Iron Chef America. She totally rocks.

Gorgonzola-Stuffed Figs
Preheat the oven to 375º. Slice figs (fresh or dried—whatever you can find) in half and fill the center with 1/2 tablespoon of Gorgonzola. Arrange on a baking sheet, cut side up, and sprinkle with 2 tablespoons balsamic vinegar, 2 teaspoons of salt, and pepper to taste. Bake in the oven until cheese begins to melt, about 2–3 minutes. Crumble a little more Gorgonzola on top before serving, if desired.