10/08/2012 09:49 am ET Updated Dec 08, 2012

Bon Appétit's Guide To Modern Hors D'Oeuvres

By Jenny Rosenstrach, Bon Appétit

We have nothing against the cheese board, but if you're like most people, you've probably found yourself eyeballing that prototypical platter of water crackers and wedges of cheese thinking, The world has got to be bigger than Humboldt Fog. Well, welcome to that wider universe of shrimp rolls, bite-size meatballs, lettuce wraps, and a mind-melting queso fundido that takes 10 minutes to assemble but a lifetime to forget. Impressive? Yes. Difficult? Never. The snacks you offer your guests when they walk in the door aren't just for helping Martini swillers absorb the Belvedere. They are blank canvases for self-expression, an opportunity to set the tone for the evening. But they should never be hard to pull off--this is fun, remember? Herewith, some rules to inform your life's oeuvre.

This story originally appeared on Bon Appétit: Bon Appétit's Guide to Modern Hors D'Oeuvres

Bon Appetit's Guide to Modern Hors D'Oeuvres

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