Cold Tapas Recipes For Party

Mini AntiInflammatory Tapas Party Amie Valpone

WEBOct 2, 2017 · Easy cold tapas recipes are the ultimate tapas party appetizers. This tapas platter is delicious and ideal for any gathering …

1. Preheat the oven to 400 degrees F.
2. Prepare a large rimmed baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and poke holes in them using a fork. Then, use your hands to coat them with oil and transfer to the oven. Roast for 45 minutes or until they're tender.
3. Cook the wild rice according to package directions.
4. Meanwhile, combine all the other ingredients except the almond butter on a large platter. Scoop our the flesh of the sweet potato and place it on the platter; discard the skin. Season to taste with sea salt and pepper and drizzle with the almond butter and serve.

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How to Host an Easy Tapas Party (with 25 Recipes)

WEBJan 4, 2018 · Instructions. Make the Garlic Aioli: Combine the pressed garlic, mayonnaise, olive oil, lemon juice, and sea salt and pepper to …

Rating: 5/5(2)
1. Combine the pressed garlic, mayonnaise, olive oil, lemon juice, and sea salt and pepper to taste in a blender or food processor and process until smooth and creamy. Allow the aioli to sit in the refrigerator for at least an hour before serving. This can be made ahead.
2. Boil the fingerling potatoes in salted water until they are just tender, about 10 minutes. Drain and let dry.
3. Carefully slice the potatoes in half lengthwise once they are cooled.
4. Heat a cast iron pan with 3 tablespoons of olive oil until very hot. Work in batches (don’t overcrowd the pan) and fry up the potatoes until each side is crispy and evenly browned, about 2 minutes per side. Using tongs, transfer the potatoes to drain on paper towels, and while they are still very hot, sprinkle with sea salt, pepper, paprika, and fresh thyme.

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Simple summer cold Spanish tapas Caroline's Cooking

WEBJul 7, 2017 · For tomato bread. First blend the tomato, garlic, olive oil and salt in a blender to make the spread for the bread. Alternatively, grate …

1. First blend the tomato, garlic, olive oil and salt in a blender to make the spread for the bread. Set aside while you make everything else. You can use the blender again without the need to clean it to make the gazpacho since the ingredients are similar.
2. Make the Russian salad by peeling the cooked potato and dicing into relatively small pieces (approx 1/3in/1cm) then placing in a bowl.
3. Peel the oranges and cut into medium slices across the segments (so like stars). Cut the avocado in half, peel then cut it in slices. Arrange both on a plate and lay a few slices of red onion and some olives over the top then drizzle on a little olive oil and red wine vinegar.
4. Cut some slices of the manchego cheese and lay on a plate then top each slice with a piece of the membrillo.

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