Stuffed mushroom caps are an elegant and simple addition to any buffet. Simply remove mushroom stems, blend in food processor with garlic, bread crumbs, melted butter and some onion, then use a cookie scoop to dab onto mushroom caps. Broil for five minutes. Blend equal parts cream and bleu cheeses, and put in pastry pouch. Pipe onto apple and pear wedges, and top with crushed walnuts.
Pea pods make a pretty addition to the platter, but take additional time to open and fill.
Chilled marinated vegetables are an easy appetizer that may be prepared in advance. Asparagus spears, pearl onions, spears of zucchini and eggplant work especially well. Blanch the vegetables and marinate in your favorite vinaigrette overnight. Remove from marinade and broil or grill until slightly tender. Chill in refrigerator until time to serve.