This Nov. 4, 2013 photo shows brie with berries and orange marmalade in Concord, N.H.

Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.

We've assembled an easy mix-and-match approach to holiday entertaining. An hour or so of prep and you'll have the enough nibbles to feed a crowd in high style.

Here's how it works: We've divided the menu into “base” ingredients. Each ingredient is paired with three simple suggestions for dressing it up for the party.

All you need to do is pick enough base ingredients to feed your crowd, then decide how you'd like to prepare each. A little shopping, a little prepping, then you're ready to party.

Many of these options make easy dips, spreads or other toppings for bread, so when you make that trip to the grocer, round out the menu with a variety of crackers and baguettes or pita bread that can be sliced and toasted.

Start by arranging the asparagus spears (bottoms trimmed) on a baking sheet, misting them with cooking spray, then roasting for 10 minutes at 400 degrees.Then, toss with a vinaigrette made from1 tablespoon olive oil1 tablespoon red wine vinegar2 cloves minced garlicsalt and black pepperMORE IDEASToss with thinly sliced sun-dried tomatoes and a bit of the oil from the jar they were packed in.Toss with hoisin sauce and a drizzle of toasted sesame oil. Garnish with thinly sliced scallions.

Top slices of brie cheese on a platter with this quick fresh herb sauce.½ cup parsley½ cup chives¼ cup cilantro¼ cup olive oil2 tablespoons sherry vinegarsaltblack pepperPurée the parsley, chives and cilantro with the olive oil and sherry vinegar. Season the mixture with salt and black pepper.MORE IDEASTop a round of brie with purchased fig jam and toasted pecans.Place a round of brie in a small, shallow baking dish. Bake at 250 degrees for 10 minutes, then top with fresh berries and drizzle with warmed orange marmalade.

1 green bell pepper2 stalks of celery2 scallions2 tablespoons fresh thyme½ cup shredded Parmesan cheesechicken breast, cooked and finely chopped2 tablespoons olive oilzest and juice of 1 lemonsalt and black pepperIn a food processor, chop together green bell pepper, celery, scallions, fresh thyme and Parmesan cheese. Mix in finely chopped chicken breast, olive oil, lemon zest and juice, salt and black pepper.MORE IDEASShred and toss with barbecue sauce spiked with smoked paprika and diced apples. Serve warm.Thinly slice cooked and cooled chicken breasts crosswise to form thin medallions. Spoon hot pepper jelly onto each piece, then sprinkle with chopped salted peanuts.

1 cup pitted, finely chopped Kalamata olives2 tablespoons chopped fresh garlic2 tablespoons chives2 tablespoons olive oilhummusFinely chop pitted Kalamata olives and mix with the garlic, chives and olive oil. Spoon over hummus.MORE IDEASMarinate 1 cup pitted Kalamata olives in 1 tablespoon minced fresh rosemary, the zest and juice of 1 orange, and 1 tablespoon balsamic vinegar.In a food processor, combine ½ cup olives, 4 ounces cream cheese, 2 tablespoons tomato paste, salt and black pepper.

8 ounces crimini or button mushrooms¼ cup heavy creama hefty pinch of salt and black pepper2 tablespoons chopped fresh thyme¼ cup minced salamiStart by roasting the mushrooms on a rimmed baking sheet for 12 minutes at 450 degrees.Make a mushroom pâté by blending the mushrooms in a food processor with the heavy cream and a hefty pinch of salt and black pepper. Stir in the fresh thyme and salami.More ideasStuff the roasted mushrooms with a blend of crumbled cooked bacon, chopped walnuts, feta cheese and minced fresh marjoram.Whisk together 2 tablespoons spicy brown mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar, 1 tablespoon soy sauce and a hefty pinch of black pepper. Toss the mushrooms in this mixture.

Save yourself time and trouble by using jarred peppers. Just drain them well and pat dry with paper towels.12-ounce jar of red peppers (drained)½ cup fresh parsley2 tablespoons fresh oregano¼ cup fresh mint2 tablespoons olive oil2 tablespoons red wine vinegarsalt and a pinch of red pepper flakesTo make this red pepper chimichurri pesto, combine all the ingredients in a food processor and pulse until they are finely chopped.MORE IDEASFinely dice and toss the peppers with the zest and juice of 1 lemon, 2 tablespoons chopped fresh oregano and 2 cloves minced garlic.Slice the peppers and mix with 4 mashed anchovies, 2 tablespoons rinsed chopped capers and ¼ teaspoon red pepper flakes.