Many prepackaged items can be used as building blocks for appetizers. Think puff pastry, phyllo shells, bread or crackers.

But making your own building blocks can be a breeze and will impress your guests.

If you have about an hour you can whip up three easy bases that can be made at least a day in advance. Store in airtight containers or plastic sealable bags.

Crostini, “little toasts” in Italian, is a favorite of ours. Small pieces of bread are usually brushed with olive oil and toasted.

Use crostini with a variety of toppings like cheese, smoked fish, etc. When topped with a savory mixture, such as with our Feta and Artichoke Crostini, it can be described as a canape.

For a cracker-type base, we choose Bacon-Mustard Crisps. A cinch to make, pair these crisps with a fruit or cheese tray or for spreads or dips. The flavor of the mustard is mild, but the bacon stands out.

Finally, the ultimate, potato skins.

The potatoes require no fuss. Just scrub them. Prick them with a fork several times and place them directly on the oven rack to bake.

After baking, it’s just about 15 minutes. Cut the potatoes into wedges, then scoop out the flesh, then cut them again. Serve the skins with dips. Or, top with cheese and chopped onion or bacon; broil to melt the cheese.

Use the leftover potato flesh to make mashed potatoes or soup.