For Mother’s Day this year, we agreed to do a potluck, bringing everything to mom and dad’s place, but saving mom from having lots of dirty pots and pans.

I was on appetizer duty, and I decided I wanted to try out some one-bite appetizers, like the kind you’d find on platters at a fancy party.

I’d had some good success with some Caprese Salad skewers (cherry tomatoes, bocconcini and basil), so I thought I’d try some variations on that theme, including Greek Salad (cucumber, feta and kalamata olives), Roasted Pepper with Salami and the classic Prosciutto and Melon.

What you see is what’s in these, but the two salad skewers got some olive oil and salt, and the Caprese got some Balsamic Vinegar too. While the short ingredient list makes them easy, I have to admit they’re pretty time consuming, and cherry tomatoes do not go gently onto toothpicks.

The other concern is when combining fruits or veggies with cold cuts. You want to make sure that you are either making them just before serving, or leave a little space so, for example, the melon doesn’t wilt the proscuitto.

Final verdict – despite taking some time, these were a big hit, and I think you could take any classic appetizer and use the same trick, as long as you’re willing to put in the time.