Appetizers are just one or two bites of a tasty dish, served before the main meal. But they are arguably the most important part of your holiday feast, setting the tone for the meal ahead.

Here are small-bite recipes packed with flavor to ensure your next party will be a big hit.

CHEESE TRUFFLES
2 (8-ounce) packages cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
Dash cayenne pepper
1/4 cup chopped roasted red peppers
2 green onions, finely sliced
1 cup chopped pecans, lightly roasted
2/3 cup chopped macadamia nuts, lightly roasted

In large bowl, combine cheeses, garlic powder and cayenne pepper. Use electric mixer to beat until well blended.

Divide mixture in half. Add peppers to one half; add onions to other half. Mix each until blended.

Refrigerate for several hours until well chilled.

Combine chopped nuts and place in shallow dish; set aside. Using small melon baller, shape cheeses into 1-inch balls. Roll in nuts.

Serve with savory crackers or crostini of choice. Makes about 48 truffles.

Approximate nutritional information, per truffle: 70 calories, 7 g fat, 2.5 g saturated fat, 15 mg cholesterol, 60 mg sodium, 1 g carbohydrate, no fiber, 1 g sugar, 2 g protein

CHICKEN AND MANGO CHUTNEY WONTON CUPS
12 wonton wrappers
Cooking spray
3 tablespoons mayonnaise
2 tablespoons thick Greek yogurt
1 teaspoon chopped cilantro
4 mint leaves, finely minced (optional)
1 tablespoon fresh lime juice
2 tablespoons mango chutney
1 teaspoon curry powder
2 cups cooked and cubed boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons chopped dried cranberries

Preheat oven to 325 degrees. Lightly coat mini muffin tin with cooking spray. Press one wrapper into each muffin cup and lightly coat with cooking spray. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins (can be made up to 3 days ahead).

In medium bowl, whisk mayonnaise, yogurt, cilantro, mint, lime juice, mango chutney and curry. Stir in chicken. Season with salt and pepper.

Spoon mixture into wonton cups, top with chopped cranberries and serve. Makes 12 wonton cups.

Approximate nutritional information, per wonton (not including salt to taste): 100 calories, 3.5 g fat, 0.5 g saturated fat, 20 mg cholesterol, 115 mg sodium, 8 g carbohydrate, no fiber, 1 g sugar, 8 g protein

CHEESY ARTICHOKE BITES
2 (6-ounce) jars marinated artichokes
1 cup finely chopped Maui onion
1 teaspoon minced garlic
5 eggs
1/4 cup panko breadcrumbs
1 tablespoon pesto
2 cups shredded cheddar cheese
1/4 cup finely chopped marinated sun-dried tomatoes
Salt and pepper, to taste

Preheat oven to 325 degrees. Set aside 1/3 cup of artichoke marinade and drain remaining liquid. Chop artichokes into small pieces; set aside.

In small saucepan over medium heat, combine reserved marinade with onion and garlic. Cook about 5 minutes or until the onion is cooked through and liquid is absorbed.

In separate bowl, beat eggs; stir in onion mixture, panko and pesto. Add cheese, sun-dried tomatoes and artichokes. Combine and season with salt and pepper.

Spoon mixture into well-greased miniature muffin tins and bake 18-20 minutes or until egg is set. Allow to cool before removing from tins. Serve immediately.

This dish can be made ahead of time and refrigerated until ready to serve. Warm refrigerated bites in microwave before serving. Makes 24 bites.

Approximate nutritional information, per serving (not including salt to taste): 100 calories, 7 g fat, 2.5 g saturated fat, 50 mg cholesterol, 135 mg sodium, 3 g carbohydrate, 1 g fiber, no sugar, 4 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.