(Mostly) Spanish Tapas

Mmmm, tapas. One of our favorite types of cuisine, husband and I decided to put together an impromptu tapas dinner this evening with farm-fresh ingredients he picked up at the Daley Plaza downtown farmer’s market on his lunch hour today.


We had bacon-wrapped dates (fantastic– salty and sweet/crunchy and smooth), roasted sweet peppers with sardines (good, but it needed something more than the olive oil, salt and pepper we tossed it with), tomato bread (one of my favorite things in the world to eat– see the recipe below) with pickled asparagus (Stover’s “Fire Stix”) and garlic-stuffed green olives, tomato-basil rice and… edamame. Okay, so I know edamame isn’t tapas food, but I had a craving! And we’re proud to say that everything (save the beer) on our dinner table tonight was organic, and a decent portion of it was local (the peppers, tomatoes and asparagus). It was so good, I’m glad we have a few (though not much!) leftovers for work lunches tomorrow. The tomato bread is so simple to throw together, and if you have some proscuitto, definitely serve it with the tomato bread– it goes amazingly well together.

Tomato Bread Tapas

4-6 slices of your favorite bread, toasted and quartered into triangles

1 pint of cherry tomatoes

3 cloves of garlic

1/4 cup of olive oil

salt and pepper to taste

small capers (optional)

1.) Dice half of the cherry tomatoes very finely, then put them through a food mill to puree slightly. We actually did ours in a blender since I got rid of my old food mill (it was in awful condition and I need an upgrade) and that made our puree too liquidy. You want to keep some texture, and a food mill will do that for you.

2.) Dice the other half of the cherry tomatoes into slightly larger pieces, and add these to the puree. It will give a nice textural contrast to the smoother pureed tomatoes.

3.) Dice the garlic and stir it in.

4.) Stir in the olive oil, and salt and pepper to taste.

5.) Serve on the toast points, and top with capers if you wish. Be careful not to assemble them to far in advance of serving as you don’t want the bread to become soggy.

All in all, this meal took less than 30 minutes to prepare (even with cooking the rice, roasting the peppers ourselves, etc.) and we had a good time while we did it together. And it tasted good! So, happy eating!


One thought on “(Mostly) Spanish Tapas

  1. Hi, thanks for posting this recipe. We just got back from ten days in Spain and this was one of our favorite dishes too! Going to have a Tapas party end of this month and this is going on the menu! Thanks again!

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