Let Them Eat Appetizers

A casual holiday get-together should be nice and simple, without a lot of work.

Consider these appetizers, which can be made ahead and require little time in the kitchen. The roasted eggplant dip with toasted pita chips, and Gorgonzola crostini with chopped prunes are great served together. Each one also makes an appealing nibble with drinks.

Roasted Eggplant Dip

Active Work Time: 20 minutes * Total Preparation Time: 1 hour plus 8 hours chilling

1 large eggplant, peeled, cut into 2-inch cubes

1/2 large red onion, cut into 2-inch cubes

2 plum tomatoes, halved and seeded

1 teaspoon coarse salt

3 tablespoons extra-virgin olive oil

1 to 4 tablespoons water

2 teaspoons lemon juice

1/4 cup cilantro leaves, loosely packed

1 large clove garlic, minced

4 teaspoons small capers, drained

* Place eggplant, onion and tomatoes in large bowl. Toss with 1/2 teaspoon salt and 2 tablespoons oil. Transfer in single layer to shallow roasting pan or jellyroll pan.

* Bake at 400 degrees until eggplant is soft, stirring once, about 30 minutes. Cool on wire rack.

* Transfer vegetables to food processor bowl and add remaining salt, oil, 1 tablespoon water, lemon juice, cilantro and garlic. Process until very smooth, about 1 minute. Add more water if mixture is too thick (it thickens slightly in refrigerator). Stir in capers. Refrigerate at least overnight and up to 5 days.

* To serve, stir well and let come to room temperature. Add more water if mixture is too thick, taste and, if needed, adjust seasoning. Serve at room temperature in small bowl with basket of toasted pita crisps beside it.

6 to 8 servings. Each of 8 servings: 72 calories; 361 mg sodium; 0 cholesterol; 5 grams fat; 6 grams carbohydrates; 1 gram protein; 2.04 grams fiber.

Toasted Pita Crisps

Active Work and Total Preparation Time: 15 minutes

1/4 cup olive oil

1/2 teaspoon hot paprika

Cayenne pepper

2 large cloves garlic, roughly chopped

1/2 teaspoon salt

3 whole pita rounds, cut in half

* Heat oil, paprika, dash cayenne pepper, garlic and salt in small pan over medium heat until garlic is fragrant but not browned, about 2 minutes. Pour oil through strainer, pressing on garlic to release all of oil. Discard garlic.

* Brush rough side of pita halves with olive oil mixture. Use kitchen shears to cut each half into 3 wedges (18 wedges total). Arrange wedges, seasoned side up and in single layer, on a baking sheet.

* Bake at 400 degrees until browned and crisp, about 6 minutes. Cool completely on wire rack. (Crisps can be made up to 2 weeks ahead, stored in airtight container at room temperature.)

6 servings. Each serving: 162 calories; 347 mg sodium; 0 cholesterol; 10 grams fat; 16 grams carbohydrates; 3 grams protein; 0.07 gram fiber.

Gorgonzola Crostini With Prunes

Active Work and Total Preparation Time: 20 minutes

This delicious recipe, developed by Georgeanne Brennan for the California Prune Board, was served at a recent International Les Dames d’Escoffier Conference in San Francisco. Be sure to use soft, moist prunes.

1/2 baguette, cut into 12 slices

1 tablespoon plus 1 teaspoon olive oil

2 ounces Gorgonzola, crumbled, room temperature

12 pitted prunes, finely chopped

* Arrange baguette slices in single layer on jellyroll pan. Brush with oil.

* Bake at 350 degrees until edges start to crisp, about 5 minutes. Cool. (Can be made up to 1 day ahead.)

* To serve, with oiled sides up, spread each slice with Gorgonzola dividing evenly (layer should be very thin). Sprinkle each with dried plums, dividing evenly.

4 servings. Each serving: 344 calories; 560 mg sodium; 11 mg cholesterol; 10 grams fat; 56 grams carbohydrates; 11 grams protein; 2.23 grams fiber.