Often served with many different types for a complete meal, tapas are served at bars and restaurants throughout Spain, where people are encouraged to stand and move about while socializing and eating. For a memorable event, invite friends over and serve these amazing tapas and some fabulous Spanish wines.
Ingredients
Chicken and Chorizo on Parmesan Cheese Crisps
2 chicken breasts (or light/dark meat equivalent), cooked and diced small
1/2 c dry-cured Spanish chorizo, halved and sliced thin
1/4 c pesto
1/2 c mayonnaise
salt and pepper to taste
Tapenade Toasts with Spanish Idiazabal Cheese
1 c ea pitted Kalamata olives, roasted garlic cloves, sun dried tomatoes (in oil)
2-3 anchovies (to taste)
1/4 c Spanish Idiazabal (a lightly smoked sheep’s milk cheese), grated
1 baguette, sliced
Peppadews Stuffed with Caramelized Onions
1 yellow onion, julienned
2 T olive oil
12 pickled peppadew peppers (available at your Market Olive Bar)
Potatoes with Onions, Cream, and Chorizo
2 lbs Yukon gold potatoes, sliced thin
1 lg yellow onion, sliced thin
salt and pepper to taste
2 c heavy cream (approx.)
1/2 yellow onion (for caramelizing), julienned
2 T olive oil or butter
1 c chorizo slices, or Jamón Serrano, chopped
Steps
Chicken and Chorizo on Parmesan Cheese Crisps
Combine all, season to taste and add more mayonnaise, if desired. Chill and top cheese crisps when ready to serve.
For cheese crisps, preheat oven to 350°. Line a baking sheet with parchment paper and place heaping tablespoonfuls of shredded Parmesan or other hard cheese on pan, leaving room for cheese to spread when it melts. Bake 5-6 min until slightly browned. Cool completely (do not refrigerate) at room temp until crisp. Top with chicken and chorizo mixture. Cheese crisps should be served within a few hours of preparation for best texture.
Tapenade Toasts with Spanish Idiazabal Cheese
Preheat broiler. Combine olives, garlic, anchovies and sundried tomatoes in food processor, pulsing until finely chopped (do not over process). Toast baguette slices (broil 1-2 min per side until lightly browned) and top with tapenade and grated cheese and serve alongside Peppadews Stuffed with Caramelized Onions (recipe follows).
Peppadews Stuffed with Caramelized Onions
Slowly sauté onions in oil over medium-low heat, stirring occasionally until golden brown, approx. 30-40 min. Stuff peppers with warm onions and serve.
Potatoes with Onions, Cream, and Chorizo
Preheat oven to 350°. Layer potatoes and onions in 9”x13” baking dish 2” deep, seasoning with a pinch each of salt and pepper. Add cream, filling baking dish no more than two-thirds. Cover with parchment paper, then foil and bake 45 min until fork tender. Uncover and lightly brown 10 min. Chill overnight. Cut into desired shapes, bring to room temperature and garnish with caramelized onions* and either chorizo slices or Jamón Serrano, a thinly sliced Spanish dry-cured ham found in your Market Deli.
