Quick eats to assemble over the holidays

With so many culinary obligations over the holidays, it's good to have a few tricks up your sleeve — things you can assemble more than cook, that take just a few minutes and don't come out of a package.

Having a few staples on hand can help: things like cheese, nuts, olives, chickpeas (whiz with lemon, tahini and garlic for almost instant hummus), crackers, puff pastry, and even pizza dough stashed away in the freezer can be quickly transformed into something beautiful and delicious.

Here are a few ideas:

Cheese

So many kinds of cheese can be quickly baked or broiled until gooey with a spoonful of chutney, preserves, even cranberry sauce spiked with a little balsamic vinegar and a sprig of fresh rosemary.

Feta can be baked or cubed and tossed with olive oil, fresh herbs and a grind of black pepper (with or without a handful of olives).

Try topping a log of goat cheese with fig jam, toasted walnuts and a drizzle of honey (rosemary is good here, too), all kinds of preserves (try warmed apricot with a pinch of red chili flakes) or press a clove of garlic into olive oil and drizzle overtop with some finely chopped fresh rosemary and thyme. 

Nuts

Toss 2 cups of walnut or pecan halves or whole almonds (or a combination) with 2 Tbsp olive oil or melted butter.

Or whip an egg white with a whisk until foamy, whisk in 1/4 cup sugar, 1 tsp garam masala and 1/2 tsp salt. Stir in 2 cups of nuts.

However you season them, spread out in a single layer on a parchment-lined sheet and bake at 325F for 20-25 minutes, stirring once or twice, until golden. 

Flatbread

Fresh or frozen pizza dough: pat an inch thick onto a parchment-lined sheet or into an oiled cast iron skillet; poke deeply all over the surface with your finger, sprinkle with finely chopped fresh rosemary or everything bagel seasoning, drizzle with olive oil and sprinkle with salt. 

To make za'atar flatbreads: spread the dough out thin, like a pizza, moisten za'atar with a generous pour of olive oil and spread all over the dough. Either way, bake at 425˚F for 20 minutes, or until golden. 

Olives

Add a sprig of thyme or rosemary, some orange or lemon zest, a pinch of red chili flakes or even a splash of gin.

Warm them if you like —in the microwave, for a few minutes in a warm oven, or on the stovetop.

Medjool dates

Warm dates in a skillet with a drizzle of olive oil and a sprig of fresh rosemary, which will add some flavour and aroma.

Sprinkle with flaky salt.

Chickpeas

Drain a can and whiz in the food processor with a clove of garlic, a big spoonful of tahini, the juice of half a lemon (or the whole lemon, depending how juicy it is and how lemony you like it), a glug or two of olive oil and a big pinch of salt, adjusting the quantity of each to suit your taste.

Delicious additions: cumin, a few leftover roasted carrots or beets, a handful of feta. 

Puff pastry

Make a quick mince tart by rolling out a piece of pastry (regular or thawed puff-half a package if it isn't pre-rolled), put it on a baking sheet (or into a skillet or pie plate) and load up with a cup or two of mincemeat, food the edge up around it and brush with egg. Bake at 400F for 20-30 minutes, until deep golden.