Sometimes the biggest effect on the table comes from the smallest bite. Cod canapés - little appetizers on a piece of bread or a cracker - are exactly that kind of example: they look like you slaved over them for hours, but they actually come together in a few minutes. Perfect for guests, for a celebration, or for an evening when you want something nicer without much effort.

The secret isn't in the technique, it's in the ingredient. Cod - a dried, salted fish with a long Mediterranean tradition - carries an intense flavor that only asks for good company, not complicated handling. Before use, salt cod is soaked for a few hours to draw out the excess salt; that's the only step that takes patience.

Idea one, the simplest: cod mixed with a little olive oil and red pepper, set on a baguette toast. Idea two: with roasted red pepper and a drop of onion, which gives it a sweet contrast to the salty fish. Idea three: with tomato and herbs, almost like mini bruschetta. Idea four, for those who love it creamy - cod mixed with a little mayonnaise or cream cheese, for a softer texture.

The point with all four is the same: good cod doesn't want to be overloaded. The less you add, the more the fish itself comes through. A bowl of these canapés disappears off the table faster than any warm appetizer - and no one will guess how little time you put in.