Holiday bash: Giada makes 4 clever party appetizers

Preheat the oven to 325 degrees. Cook the bacon in a large skillet over medium heat until brown and crisp, 8 to 9 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Pour 1/4 cup of the bacon fat on a heavy-rimmed baking sheet and spread evenly.

In a medium bowl, using a whisk, beat the egg white and salt just until foamy. Gradually add the sugar and beat just until blended. Add the nuts and cayenne pepper. Toss until the nuts are coated.

Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, about 35 minutes, turning and stirring the nut mixture with a metal spatula every 10 to 15 minutes. Cool for 2 hours.

Transfer the nut mixture to a bowl; add the bacon pieces and toss to blend. (Can be prepared 1 day ahead. Store in airtight container in the refrigerator).

For the beef:

In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper and beef. Refrigerate for at least 6 hours or overnight. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and  season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well preparation. Arrange the skewers on a platter.

For the relish:

In a small bowl, combine the onion, sun-dried tomatoes, corn and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.

For the hummus:

In a food processor, combine the beans, peppers, tahini, garlic, lemon juice, cumin, salt and cayenne pepper, if using. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt, to taste. Transfer the hummus to a small bowl.

Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish.

Arrange the cups on a platter and serve.

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees.

On a lightly floured work surface, roll out the pizza dough into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Cool for 10 minutes.

In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastryround. Place a piece of smoked salmon on top and press gently.

Arrange the pizzette on a platter and sprinkle with chopped chives just before serving.