Get clever with your "bowls" and "platters."
So you’re lacking in nice serving bowls? No problem … try serving your dips in hollowed out bread (the brown hues of rye and pumpernickel look lovely), or hollowed out bell peppers (just slice off the stem end, de-seed and de-rib). Skip the fruit bowl and use a hollowed out watermelon, canteloupe or honeydew instead. Stemmed glassware -- especially large martini and margarita glasses, looks gorgeous with skewered bites or cocktail shrimp hanging off the rim. Lack a serving tray or large platter? Use your cutting boards (preferably nice wood or glass, and not too cut-up), a glass casserole dish, an empty fancy chocolate box, or sushi rolling mats (you can buy these for very, very cheap at an Asian market).

If you’ve got the time, patience, and inclination, making your own fancy-schmancy hors-d’oeuvres can actually be quite satisfying, and a great way to unleash your creative energies. Check out the following recipes, but remember, modifications are encouraged. Substitute an herb here, a vegetable there, devise a novel serving presentation – have fun bringing your own unique touch to each dish.

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