5 quick tapas your friends will love

5 quick tapas your friends will love

1.Serrano ham and peach nibbles.  

Makes 20 portions

  • 2 juicy peaches
  • few basil brunches
  • a packet of serrano ham (120 g)

Method : Slice the peaches. Wrap a basil leaf and a slice of Serrano ham around each peach slice and put a small cocktail stick         through each.

2. White bean hummus

  • 1x 400 g tin of white Spanish beans or butter beans
  • 1 small glove of garlic
  • 1 spoon of sour cream or crème fraîche
  • 5-6 spoons of olive oil
  • juice of half lemon

Method: blitz the beans with the garlic, lemon juice, some seasoning and 5-6 tbsp olive oil (or enough to make it a smooth purée). Serve with fresh flat bread or toasted baguette.

3. Warm chorizo, chickpeas and pepper salad. 

  • 200g chorizo    
  • 1 tbsp olive oil
  • 400 g can chickpea tin, drained and rinsed
  • 250g jar roasted mixed pepper drained and roughly chopped
  • 1 tbsp coriander leaves, chopped
  • 2 tbsp natural yogurt
  1. Cut the chorizo into 1 cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 2-3 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
  2. Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything’s juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

4. Manchego and apple bites

  • 1 baguette
  • 1 tbsp oil
  • 2 Pink lady apples or similar, cored and cut into wedges (it should make about 24 in total)
  • 50-75g Manchego cheese, cut into triangles
  1. Cut the baguette into small canapés
  2. Heat a griddle pan until really hot. Brush canapés with the oil and griddle for 2-3 minutes, turning until lightly charred on both sides. Remove and put onto a board.
  3. Add the apple wedges to the griddle pan and cook for 2-3 minutes, turning halfway until lightly charred.
  4. To assemble, top each of bread with slice of apple and a triangle of cheese. Secure with a cocktail stick and serve.

5. Pan con tomate

  • Large Bloomer loaf (Thickly sliced)
  • Raw Garlic Cloves
  • Fresh vine ripened tomatoes
  • Good quality Olive oil
  • Sea salt
  1. Toast Bread on both sides
  2. Rub Raw garlic over freshly toasted bread (1 clove per slice)
  3. Cut tomatoes in half, rub and squeeze all over bread. Sprinkle with sea salt to taste. Drizzle good quality olive oil over and ENJOY ! Note: It really is worth using vine tomatoes as they really enhance the flavour.

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