Entertaining? New Year’s snacks in a flash

Drain, rinse and coarsely chop chickpeas. In a medium bowl, combine them with scallions, mint, olive oil, salt, pepper and pomegranate seeds. Serve with crostini.

Roll up an arugala leaf, a piece of pear and a piece of cheese in the prosciutto. Serve.

Combine the creme fraiche, mustard, dill and salt. Cover and refrigerate up to 1 day ahead.

Heat broiler. Arrange the bread slices on baking sheets. Toast until lightly browned; turn and toast the other sides. Remove from oven and rub 1 side of the toasts with a cut shallot. Cut each slice into 4 triangles. Serve with the salmon, sauce, toasts and lemon slices.

Note: Salmon is expensive, but it’s elegant when served on a big platter and guests make open-face sandwiches. Mix leftover salmon and sauce with cooked spaghetti the next day.