Spanish-style Tapas
Appetizers inspired by my trip to Spain, fit to feed a gathering for any occasion.
Servings Prep Time
acrowd 30minutes
Servings Prep Time
acrowd 30minutes
Ingredients
Salty
  • 1/2loaf French bread
  • 1Tbsp olive oil
  • 3oz prosciutto
  • 3oz soft cheese(I used brie)
  • 1small jar raspberry preserves
Sweet
  • 1/2loaf French bread
  • 1Tbsp olive oil
  • 3oz salami
  • 3oz hard or semi-soft cheese(I used gouda)
  • 1 pickle spear(OR 12 green olives)
Spicy
  • 2 russet potatoes(diced)
  • 4Tbsp olive oil(divided)
  • 1small yellow onion(sliced)
  • 3cloves garlic(finely diced)
  • 115-oz can tomato sauce
  • 1/4cup water
  • 1Tbsp red pepper flakes
  • 1Tbsp smoked paprika
  • 1Tbsp hot sauce(like Tobasco)
  • 1Tbsp Peri-Peri sauce(or your favorite hot sauce, especially if it contains citrus. You can always use another Tbsp of the other hot sauce you used)
Instructions
Tapas de Pan
  1. Preheat the oven to 425 degrees F. Start by slicing the bread into 1/4″ thick slices. Brush the bottoms with olive oil and toast in the oven for about 3 minutes, or until warm and crispy.
  2. For the sweet tapas, spread each slice with a little bit of preserves. Add a slice of prosciutto, and top with a slice of soft cheese. Hold everything in place with a toothpick.
  3. For the salty, add a slice of salami (tearing it up to make it fit on the slice of bread). Top with a slice of the hard or semi-soft cheese and an olive, if using. If you’re an actual child like me and hate olives, you can slice a pickle spear into small chunks and use those in place of an olive.
Patatas Bravas
  1. Start by frying the diced potatoes in 2 Tbsp of olive oil in a large skillet over medium heat. Fry until golden brown and crispy, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan and burning. This usually takes about 20 minutes.
  2. For the sauce, start with a large, deep skillet. Warm 2 Tbsp of olive oil over medium heat, then cook the onion slices until tender (about 10 minutes). Add the garlic and cook for a further minute, stirring to prevent burning.
  3. Add the tomato sauce, water, and all of the remaining seasonings. Bring the sauce to a simmer and allow to thicken, about 15 minutes. Allow it to cool just a bit, then transfer to a blender or food processor and purée until smooth. Return the sauce to the skillet and warm over a low heat, adding any additional seasonings for an extra spicy sauce, if you prefer.
  4. When the sauce is warm and the potatoes are crispy, you’re read to serve! We always had it served with the sauce on the side in Spain, but you’re welcome to just pour the sauce right over the potatoes if you hate order and structure in your life. Now sit back and enjoy your little taste of Spain!
Recipe Notes
  • I got my inspiration for the bravas sauce from this recipe, but like all things, I had to amp up the spice level for myself and throw in a little citrus because why not?
  • Peri-Peri sauce is a delicious little concoction from Nando’s, a spicy chicken restaurant that we had elsewhere on our honeymoon. We’ve been using the sauce for ages, and while you may not have a Nando’s near you, you can find it with the other hot sauces in your local grocery chain.

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