Welcome to the most wonderful time of the year, when homes are transformed and family and friends gather, sharing peace, joy, gifts and fabulous food. The preparations may be a lot of work, but in the end it’s all worth it.

Actually, in a few weeks I’ll be hosting my family for a Christmas dessert party. However, I feel compelled to add savory snacks, too. A few dips, chips and quick and easy make-ahead canapes that will go into a hot oven after guests arrive.

I urge you to add today’s recipes to your entertaining menu. You’ll be amazed at what you can do with a loaf of bread.

Crab and Parmesan Toasts

1/2-pound crab meat

1 1/4 cups mayonnaise

1 cup freshly grated Parmesan cheese

2 T. chopped fresh chives or scallions

1 tsp. fresh lemon juice

1/8 tsp. white pepper

2 sun-dried tomato halves, minced (optional)

36 French baguette or other bread slices, cut about 3/8-inch thick

Directions: Pick through crab and discard any bits of shell or cartilage. Set aside.

In medium bowl, combine mayo, Parmesan cheese, chives, lemon juice, and pepper. Mix till well blended. Fold in sun-dried tomatoes and crab.

Lay baguette slices in a single layer on baking sheet and spread each evenly with 1 tablespoon crab mixture. Bake in preheated 400-degree F. oven till golden brown and bubbly, 5 to 7 minutes. Serve warm. Makes 36. Tip: These may be made the day ahead, refrigerated, then baked when ready to serve.

Creamy Mushroom Toasts

2 T. butter

1/4 -pound mushrooms, finely chopped

1 tsp. soy or Worcestershire sauce

1 tsp. dry sherry, optional

1 (3-ounce) package cream cheese, softened

1 T. fresh chopped parsley

6 slices firm-textured white bread, crusts removed

Directions: In medium skillet, melt butter over medium heat. Add mushrooms and cook till lightly browned, 5 to 7 minutes. Remove from heat. Immediately stir in soy sauce and cream cheese, 1 tablespoon at a time, till well blended. Mix in parsley.

Arrange bread slices in single layer on a baking sheet. Bake in preheated 400-degree F. oven till lightly toasted on top, about 5 minutes. Remove from oven.

Spread untoasted sides of bread with mushroom mixture. Bake till hot and bubbly, about 10 minutes. Cut each bread slice into 4 squares or triangles. Serve warm. Makes 24. Tip: The topping for the toasts can be made one or two days ahead and kept well covered in the refrigerator.

Mini Monte Cristo

Sandwiches

12 thin sliced of firm-textured white bread

6 slices ham

6 slices Swiss cheese

6 slices turkey breast

3 large eggs

3 T. milk

1/4 tsp. salt

Oil or melted butter, for frying

Directions: Lay 6 bread slices flat and top each with a ham slice, a cheese slice, and a turkey slice. Top with remaining bread slices.

In large shallow baking dish, beat eggs with milk and salt till blended. Arrange sandwiches in dish in single layer, turning once or twice, till bread has absorbed all of egg mixture, about 2 minutes per side.

Lightly oil or butter a nonstick griddle or fry pan and place over medium heat till hot. Fry sandwiches in batches, turning once, till golden brown, about 2 minutes per side.

Transfer to cutting board, remove and discard crusts, and cut sandwiches in quarters. Serve immediately, or, if made in advance, arrange sandwich quarters on a baking sheet, cover and refrigerate. Reheat in 400-degree F. oven till cheese is melted, about 10 minutes. Makes 24.