Kick off holidays with great apps

(Feta adds a tangy note to these sweet dates/Associated Press photo)

Appetizers are a great way to kick off a meal or any get-together with family and friends.
And with the holidays right around the corner, you can never have too many recipes for these tasty, tiny bites.

Today's Busy Cook page in the Journal features some bite-sized tastes that are likely to yield big results at any gathering.

Here are a couple more recipes compiled by The Associated Press that make use of nuts and cheese in simple, creative ways.

I think the sweet and salty combination of the dates and feta cheese in the first recipe sounds delicious. You could substitute other nuts, such as cashews or pistachios, for the walnuts if desired.

And, of course, who doesn't love a good bite of Manchego? Couple that with walnuts and tomato and the flavor of rosemary, and you're off to a great start for the holidays.

Sticky Dates with Lemon Feta and Walnuts

Start to finish: 45 minutes (15 minutes active)
Servings: 40

1. 7-ounce block feta cheese
2. Zest and half the juice of 1 lemon
3. Salt, to taste
4. 20 Medjool dates, halved and pitted
5. 2/3 cup walnut halves
6. Ground black pepper, to taste
7. Fresh mint leaves, to garnish
   

• Cut the feta into 40 small cubes, then place them in a medium bowl.
• Add the lemon zest and juice.
• Toss lightly, then season with salt. Let stand for 30 minutes, stirring occasionally.
• Place 1 cube of feta inside each date half, then wedge a walnut half next to it.
• Arrange the stuffed dates on a serving platter, then season with pepper and garnish each with a mint leaf.
  

(Recipe adapted from Lydia France’s “Party Bites,” Ryland, Peters & Small, 2008)

(Manchego cheese is accented with rosemary and tomatoes/Associated Press photo)

Manchego with Tomato, Rosemary and Walnuts

Start to finish: 10 minutes
Servings: 4

1. 1/4 cup whole walnuts
2. 2 plum tomatoes
3. 2 tablespoons extra virgin olive oil (preferably Spanish)
4. Sea salt and ground black pepper, to taste
5. 2 sprigs rosemary
6. 8 ounces manchego cheese, cut into 1/2-inch cubes
   

• Heat the oven to 350 F.
• Spread the walnuts on a rimmed baking sheet or pie pan, then toast them in the oven for 5 minutes.
• Meanwhile, slice each tomato in half. Place a grater over a bowl and rub the cut surface of the tomato over the large holes of the grater. Grate all 4 tomato halves, discarding the skins.
• If the tomato pulp is particularly watery, use a mesh strainer to drain it.
• Once the walnuts have cooled slightly, lightly crush them.
• Add the olive oil and walnuts to the tomatoes.
• Stir, then season with salt and pepper.
• Add the rosemary leaves, then add the cheese and toss.
• To serve, spoon the mixture onto plates and spear the cheese cubes with toothpicks.
  

(Recipe adapted from Jose Andres’ “Made in Spain,” Clarkson Potter, 2008)