Tapas at Home Recipe

Ingredients:

• Pick and choose from the following products/ingredients.
• CHEESE: Total of 3-4 oz per person; all selections are in the Cheese Department
• Ossau Irati
• Idiazabal
• Garotxa
• Manchego
• Campo de Montalban
• Valdeon
• MEAT: Total of 2-3 oz per person
• Serrano Ham for Pa amb Tomaquet (Tomato Bread)
• Spanish Chorizo
• Salchichon
• SEAFOOD: Try one or both
• Boquerones (Anchovies) En Vinagre (Cheese department fridge)
• Piquillos Rellenos de Atun (Stuffed Piquillo Peppers)
• NIBBLES: Add a few or all (Prepared Foods and Cheese area)
• Olives
• Marcona Almonds
• Membrillo - Quince Paste
• Rosemary Tortas de Aceite Ines Rosales
• Metropolitan Market Baguette or Ciabatta (Bakery)
• SPANISH OLIVE OIL: Pick one from the grocery aisle
• Merula Olive Oil
• Castillo de Canena
• Nuñes de Prado
• WINE: Choose 1-3, depending on the size of your group
• Dibbon Brut Cava - Spanish sparkling wine (serve chilled)
• Hartley & Gibson Fino Sherry – Classic drink of the tapas bars (serve chilled, 2-3 oz per pour)
• Marques de Caceres Crianza Rioja – A tepranillo red from Rioja (serve at room temperature or slightly chilled, around 58°F)
• Condado de Haza Crianza Rivera del Duero – A tempranillo red from Rivera del Duero (serve at room temperature or slightly chilled, around 58°F)

Directions:

1. CHEESE:
2. Manchego and Campo de Montalban: Lay the wedge of cheese flat on a cutting board, remove the top and slice into 1/4-inch slices parallel to the bottom. Fan out on a plate.
3. Rest of the cheeses: Display on a cheese board.
4. All of the cheeses pair well with quince paste
5. MEAT:
6. Jamon Serrano: Assemble the Pa amb Tomaquet (Tomato bread) and top with slices of jamon serrano. Depending on the size of your bread you may cut your ham slices in half.
7. Chorizo and Salchichon: Slice into 1/4-inch coins and serve
8. SEAFOOD:
9. Boquerones en vinagre: Place in a small deep dish, enjoy on top of a bread slice
10. Piquillos rellenos: Follow the recipe instructions
11. NIBBLES:
12. Olives and Almonds: Serve each in a bowl. Place a small empty bowl nearby for olive pits.
13. Membrillo (Quince Paste): Place a piece on the cheese board or next to the Manchego.
14. Slice the bread and/or make Pa amb Tomaquet