Whether you’re hosting a holiday party or bringing nibbles to share, appetizers always seem to be a crowd pleaser — especially when you are satisfying hungry guests with the likes of smoked salmon, bruschetta or an antipasto platter.

Cindy Gelinas of Raymond is a volunteer cooking instructor who loves to entertain during the season when party invitations are plenty.

“Most agree we need something to munch on while guests await dinner,” she said. “But it’s important to serve appetizers that prepare the palette and complement your meal; not overwhelm it. They can actually make the difference between an OK party and a great one.”

The beginnings: Consider the aesthetics.

“Select contrasting colors, which please the eye and stomach. Mix pale cheeses and crackers with bold and bright fruits. Temperature and texture should vary . . . as well as balancing hot and cold, creamy and crunchy. And choose platters, trays and large cutting boards to display them; structuring them mobile makes it easier to pass around, move to a different location or get back to the kitchen for refills.”

The preparation: Know your numbers.

“No matter how many choices you prepare, you need to plan out the total amount around the number of guests you anticipate serving. A rule of thumb is six pieces per person, per happy hour,” said Gelinas.

And of course there’s the timing.

“Cold apps go out just prior to anyone knocking at the door; hot apps are best served once everyone has arrived,” she said.

Gelinas explained that for a diverse appetizer spread, use a combination of the following food categories:

Meats/cheeses: This category varies greatly by adding proteins like sushi or shrimp cocktail. And cheese balls seem to be making a comeback. Consider brie topped with your favorite preserves and wrapped in puffed pastry, baked at 375 degrees for about 15 minutes. For an easy chicken app, cut boneless strips into bite-sized pieces, wrap in one-third-slice of bacon and roll in brown sugar that has a touch of chili powder; bake for about 20 minutes at 400 degrees.

Dips and spreads: This includes tapenade, salsa and aioli. Use dips such as artichoke or hummus to compliment your veggies or crackers. The easiest is probably a slab of cream cheese topped with jalapeno pepper jelly. Or, to be festive, top cream cheese with roasted pecans, drizzle with a rich caramel sauce and serve with sliced apples.

Breads/crackers: Use assorted textures if possible for the crackers. For instance, try mixing thin and crispy ones with wheat crackers and with ones perhaps topped with sesame seeds.

Fruits and vegetables. These are always fresh and simple. Cut up veggies to have with your favorite spinach dip. And fruit goes well with a dip simply made with two parts vanilla yogurt, one part honey, with cinnamon to taste, said Gelinas.

Snacks: Consider handy finger foods including candied nuts, chips, pretzels and even popcorn.

Some other unique holiday app ideas:

* Take 1 part feta and 2 parts ricotta cheese, add a touch of olive oil and blend till smooth. Spread on a plate, make a well in the center and fill with honey and sprinkle with green onions and crushed pepper. Serve with toasted tortillas or crackers.

* Try an antipasto platter: Artfully arrange assortments of cheeses, cured meats, olives, pickles, roasted red peppers and a few complimentary veggies and fruits. (The local deli’s olive cart supplies most items, especially near the holidays.)

* For a cold app on a cocktail skewer, combine a thick cube of salami, a small ball of mozzarella and a green olive; if desired, drizzle balsamic vinegar.

* For an easy bread app, pour olive oil into a plate and add grated parmesan with crushed garlic and an assortment of fresh, chopped herbs, such as basil, rosemary and parsley. Cube your favorite crusty bread or use garlic knots to dip.

* How about dates stuffed with chorizo, wrapped in bacon and baked at 400 degrees till brown.

* On a toothpick put a slice of kielbasa and a chunk of pineapple sprinkled with brown sugar, make a bunch, lay them on a baking sheet and bake at 350 degrees till bubbly.

*Add fresh herbs to cream cheese and slather on a cucumber slice – top with a cherry tomato or smoked salmon.

“The key is to choose appetizers that are opposite of the main course,” said Gelinas. “If you are serving a rich meal, make the apps light and fresh; a lighter meal can have heavier appetizers. Likewise, if you are serving chicken, you don’t want chicken wings for an appetizer; if you are serving tossed salad, swap out the veggie tray for fruit.”

By the way, Gelinas said, just because many parties or get-togethers dictate a sit-down meal, no one says that “has” to be the rule.

“Instead of one elaborate entree, opt for creating a meal of numerous appetizers,” Gelinas said. “By reducing the menu from an ambitious dinner course to small bites and little sweets, we get to focus our time on what the holidays are all about: being together with friends and loved ones.”

Gelinas explained that appetizer-only gatherings solve many problems for both the host and guests.

“Besides being less formal it’s just a lot of fun; there’s more variety to choose from and always something for picky eaters. Most of all, the hostess isn’t trying to entertain guests while preparing for a meal at the same time.”

For an all-app gathering, heartier options are recommended.

“Serve pulled pork or hamburger sliders; a crock pot full of meatballs and little smokies with a jar of chili sauce mixed with one can of whole cranberry sauce; Asian potstickers or seared tuna on cabbage slaw; mini crab cakes, accompanied by one or two dipping sauces like Thai peanut sauce or roasted red pepper aioli,” Gelinas said.

Bite-sized desserts are always a big hit as well.

“My chosen dessert would be strawberries or pineapple slices dipped in chocolate,” she said. “But there are many other ‘mini favorites’ as well, like small cookies, such as Russian tea cakes or jam thumbprints. One of my mother’s specialties was chunky peanut butter between two Ritz crackers and dipped in melted semi-sweet chocolate.”

She continued, “Assorted fudges, candy bark and brittle are also bite-sized treats to finish off the evening. Another choice is pudding shooters (made with a small pudding mix, 3/4 cup half-and-half and 3/4 cup liquor, poured or piped into shot glasses and topped with whipped cream or crushed cookies). The combinations are endless.”

Traditions among friends and family are both made and shared over great food at any gathering.

“Varied flavors and distinctive aromas will start any gathering off to a good start,” said Gelinas. “By making the right choices, appetizers can make any party fabulous, as well as be the center of conversation.”

Maine crab cakes

Ingredients:

1/2 cup mayo

2 eggs, beaten

4 slices fresh white bread, ground into breadcrumbs

1 tablespoon Old Bay Seasoning

1 tablespoon dry mustard

1 tablespoon fresh chopped chives

1 teaspoon dried thyme

1/2 medium red bell pepper, chopped

1/2 medium Spanish onion, chopped

1 pound lump crab meat

Instructions:

Mix first seven ingredients. Saute pepper and onion in butter until soft. Add to mixture then gently fold in crab meat. Shape into patties. Saute in butter over medium/medium-high heat. Can be made a day ahead and re-heated. Serve with the following sauces.

Thai peanut sauce

Ingredients:

1/4 cup chunky peanut butter

1/4 cup honey

1/4 cup soy sauce

1/4 cup cider vinegar

1 inch slice of fresh ginger, peeled and chopped

1 large clove garlic, chopped

1 jalapeno pepper, seeded and chopped

Instructions:

Put all ingredients into blender and blend until smooth.

Roasted red pepper aioli

Ingredients:

2 cloves garlic, green inside stem removed, chopped

1 medium roasted red pepper, patted dry, coarsely chopped

1 cup mayo

Instructions:

Put all ingredients into blender and blend until smooth.

Classic cheese ball

Ingredients:

16 ounces cream cheese, softened

12 ounces shredded sharp cheddar cheese

2 1/2 tablespoons finely chopped red pepper

2 tablespoons finely chopped onion

1 tablespoon Worcestershire sauce

Slivered almonds, optional

Instructions:

Blend cheeses in a standing mixer until well blended, then blend in rest of ingredients.

Refrigerate several hours or overnight (wrapped tightly). Roll in a ball or shape into any desired form. Top with almonds.

Hot crab and shrimp dip

Ingredients:

1 cup cooked shrimp, cut small

6-ounce container Maine crab meat, flaked

1 cup diced celery

1/4 cup chopped green pepper

2 tablespoons finely diced onion

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

Dash hot pepper sauce

3/4 cup mayonnaise

1 cup bread crumbs

1 tablespoon butter

Instructions:

Combine the bread crumbs and butter, set aside. Blend and turn remaining ingredients into a casserole dish and top with crumbs. Bake at 350 degrees for about 30 minutes. Great on crackers or crostini.