Entertaining can strike fear into the heart of even the most seasoned host or hostess, and few things are fiddlier or more time-consuming in dinner party prep than appetisers - those tiny bits of food can take a surprisingly huge amount of time to plan, cut and primp.

But it needn't be that way says Susannah Blake, author of new book 500 Appetisers. (Apple Press, £9.99).She says: "Good timing is key to the perfect appetiser. Who wants to slave away in the kitchen while their guests are having fun?"

She suggests cook-as-you-go nibbles if you're serving at the kitchen table, where guests can chat away while you prepare food. If you're entertaining in other parts of the house, look for appetisers that can be prepared ahead of time: dips can be stored in the fridge, salads can be prepared ahead and dressed before serving and canape toppings and bases can be assembled at the last minute.

Try this recipe for smashed pea and ham crostiniWHAT DO I NEED?Makes 12.Buy a very elegant, narrow baguette to make the crostini. If you can only find larger baguettes, cut the slices in half to make bite-size toasts.

two shallots, finely chopped

two tbsp olive oil, plus extra for drizzling140g/5oz frozen peastwo tbsp white winethree strips prosciutto12 thin baguette slicesone garlic clove, halvedchopped fresh mint, for sprinklingsalt and ground black pepperWHAT SHOULD I DO?Gently fry the shallots in the oil for about three minutes, until slightly softened. Add the peas and wine, cover and cook gently for about four minutes, until the peas are tender.Meanwhile, cut each strip of prosciutto in half widthways, then across to make 12 strips.Turn the peas and juices into a food processor, season with salt and pepper and process to make a chunky puree.Preheat the grill. Toast the bread on both sides until golden. Rub one side of each toast with the cut side of the garlic clove, then spoon smashed peas on top and finish with a twist of ham. Drizzle with a little more oil, if liked, and a grinding of black pepper.Sprinkle the crostini with mint and serve immediately.