During the holidays, having a variety of bites to pair with cocktails or a glass of sparkling wine doesn’t mean spending hours in the kitchen. Here are a few ideas that have become holiday traditions in my family. These are tried-and-true favorites that are so simple—more of a concept or idea, than a recipe, but always ‘ono. I hope you’ll try one or all, and use the ideas shared here as a starting point to creating your own family food traditions. Enjoy!

Holiday grapes are the extra sweet red grapes you see in the market until December and are fantastic roasted. After washing and drying the grapes, pick them off the stem and place the grapes in a heavy baking dish along with a few cloves of peeled garlic and a handful of walnuts. Generously coat the grapes, walnuts and garlic with olive oil, adding enough so there is a 1/8-inch layer of oil at the bottom of the dish. If you have a few sprigs of thyme, add that as well. Roast in a pre-heated oven at 375 degrees for 45 minutes to one hour. Baste in its own juices a few times during the roasting process. The grapes are done when you see slight shriveling. Remove from the oven, drizzle with a good balsamic vinegar and sprinkle with kosher salt to taste. Serve with warm, crusty bread and burrata. I like to spread a layer of burrata on the bread and top with the roasted grapes. You can also place the burrata on a serving dish and spoon the grape mixture over the cheese for guests to help themselves.

A Hawai‘i-inspired smorgasbord with an assortment of dried aku, local cheese and nuts is a delicious way to support our local food producers. On a serving platter (a large wooden cutting board is great) assemble dried aku, cut into bite-size chunks. If you prefer something creamier, finely chop the aku and toss with a little mayo, lemon zest and pepper to make a spread. To the board, add goat cheese topped with liliko‘i jam for a sweet and tart flavor combination that goes well with the saltiness of the dried aku. I like Sweet Land Farm goat cheese made by Emma Bello in Waialua. Garnish the board with slices of dried or pickled mango and toasted macadamia nuts. Serve with local soda crackers. Note: dried aku is available at Hawai‘i farmers’ markets, in the seafood section of most markets and even in big box stores here.

A warm fig and Brie tart with crisp red and green apples is another holiday starter that’s easy to assemble, but will definitely impress. Frozen pie dough makes this easy. Slice the top rind off a small wheel of Brie and discard the rind. Lay out the pie dough on a greased baking dish slightly larger in size than the wheel of Brie. The dough should be hanging over the edge of the dish. Place the Brie in the center of the dough. Spread a generous layer of fig jam over the top of the Brie. You can grate orange zest or add a layer of caramelized onions for extra texture and flavor if you have the time. Gather the sides of the dough to cover the top of the Brie and trim off the excess. Brush with an egg wash and bake in a pre-heated oven at 400 degrees for 15 to 20 minutes or until crust is browned and cheese is melted. Serve with red and green apple slices. You can make this 24 hours in advance and keep in the refrigerator until you’re ready to bake. If making in advance, do not apply the egg wash until you’re ready to bake.

If you want to level up your appetizer game, ask your chef friends and family for a little help. 53 by the Sea’s Chilled Seafood Showcase is available for home delivery or takeout and includes lobster tail, crab leg, ‘ahi poke, prawns, Big Island abalone, oysters, ‘ahi and Hamachi sashimi, served with cocktail sauce, chili pepper water, kizami wasabi and soy sauce. The restaurant’s staff will deliver the seafood to your door at no charge if you live within 6 miles of the Kaka‘ako restaurant and for orders $250 or more free delivery within 15 miles. Miro Kaimukī chef and owner Chris Kajioka suggests their escargot in Miro butter and their housemade crusty sourdough bread for dipping.