Is there anything better than a perfect cocktail? Not much, admits food writer Debora Robertson, but she does like to argue the case for "a perfect cocktail with a little morsel of something delicious to nibble on…" Here are some of her favourite, and easiest, canapés, guaranteed to help you create a tasteful party in all the right ways.

• Cut thinnish slices of baguette, brush them with olive oil and bake them in a hot oven (200C/400F/Gas mark 6) for about 10 minutes until golden. You now have a batch of crostini which will keep well, cooled and sealed in a plastic bag, for about a week, just waiting for you to top them with deliciousness for near instant canapés. Top them with:

o Slices of soft goat’s cheese, grilled until bubbling, topped with a sliver of roasted red pepper (from a jar, for speed)

o A dollop of crème fraîche and some smoked salmon or trout

o A sliver of rare roast beef, a dab of horseradish and frilly frond of dill

o Goat’s cheese, prosciutto and a tiny bit of fresh fig or, for a veggie option, goat’s cheese or gorgonzola, fig and the merest trickle of chestnut honey

o Some cooked crab meat mixed with finely chopped spring onion, coriander, sour cream, a squeeze of lime and a plash of Tabasco

• Wrap bocconicini (mini balls of mozzarella) in a basil leaf, then a piece of Parma ham, and skewer with a cocktail stick

• Tart up some plain old cashews or almonds by roasting in the oven at 200C/400F/Gas mark 6 until just golden and fragrant, about 8 minutes, then tossing in a tablespoon of melted butter or warm olive oil, a tablespoon of flaky sea salt, a tablespoon of light brown sugar, ½ a teaspoon of smoked paprika and a couple of tablespoons of finely chopped rosemary. Serve warmmmmmmm.

• Got a favourite sausage? Remove the casings from a few and form the mixture into mini patties or meatballs, fry until lightly browned and cooked through and serve on cocktail sticks with a chilli dipping sauce or some hot English mustard mixed with a little crème fraiche.

• Split and stone a Medjool date, put a small chunk of Parmesan inside, wrap in a bit of thin, streaky bacon or prosciutto, secure with a cocktail stick and bake for five minutes at 220C/450F/Gas mark 8, turn over and bake for five minutes more until crisp. Drain on kitchen paper and serve immediately.

• Crunchy, slightly bitter endive leaves make great ‘spoons’ to serve tasty morsels on. Some good additions are crab or shrimp salad, a dollop of ricotta with some toasted walnuts and raisins or a salad of tiny cubes of mango and chicken dressed in a splash of toasted sesame oil and lime juice and seasoned with coriander and a little finely chopped red chilli.