Appetizers kick off meal with pizzazz

(Something as simple as bocconcini, grape tomatoes and fresh basil leaves on a skewer makes a delicious appetizer/Associated Press photo)

Like cookies, appetizers are a big part of the holiday feasting season.

It's fun to get warmed up before the big meal with some tasty little bites. I could subsist on antipasti alone, given the wealth of recipes out there.

Today's Busy Cook page in the Poughkeepsie Journal features a variety of appetizer recipes for the holidays.

Here are two more recipes to add to your appetizer repertoire.

Ricotta-Stuffed Cherry Tomatoes

Start to finish: 20 minutes
Servings: 8

1. 24 cherry tomatoes
2. 3/4 cup (about 6 ounces) low-fat ricotta cheese, drained in a mesh strainer for 1 hour
3. 2 tablespoons minced fresh flat-leaf parsley
4. 1 to 2 tablespoons heavy cream, if needed
   

Preheat the oven to 400 F.

• Slice off the top of each cherry tomato and set the tops aside.
• Using a very small spoon (measuring spoons or tiny melon baller work well), carefully scoop out and discard the seeds and pulp. Set the tomatoes aside.
• In a small bowl, mash together the drained ricotta and parsley to make a paste. If the mixture seems too thick to spoon into the tomatoes, mix in the cream.
• Fill each cherry tomato with the cheese mixture. To do so, either use a small spoon or place the cheese mixture in a plastic bag, snip off the tip and pipe it into the tomatoes.
• Replace the tomato tops over the cheese. Arrange the tomatoes on a baking sheet. Roast until the cheese is warm and the tomatoes are soft and shiny, but not collapsing, about 10 to 12 minutes.
• Transfer to a platter and serve warm.

(Recipe from William-Sonoma’s “Holiday Entertaining,” Oxmoor House, 2007, $34.95)

(This mix of nuts and dates would pair well with bread and cheese/Gannett News Service photo)

Roasted Almond and Date Spread

1. 1/2 cup unsalted roasted almonds (can substitute pecans or walnuts)
2. 1 (8-ounce) package pitted dates
3. 1/4 cup Madeira or dry sherry
4. Zest of 1 orange
   

• In food processor, combine almonds, dates, Madeira and orange zest.
• Pulse until the almonds are finely ground and mixture is almost smooth.

This spread can be covered and refrigerated for up to one week. Bring to room temperature before serving.
Serve with cheese and breads.

Source: “Easy Entertaining” by Williams-Sonoma (Free Press, 2006, $24.95)