Monday, February 18, 2008

Tapas Night- Part One

Last night we had friends over for my first tapas party. We ate 7 dishes over three hours and my best friend made killer sangria. We created everything from scratch which required a lot of time with the food processor but it was so worth it. We decided to make the tapas that we usually order at Cafe Iberico. Everything came out delicious and we had a blast.

Prosciutto and Manchego on Tomato Bread
This is so simple and yummy. Make sure to use fresh bread and straining the tomatoes is key so the bread doesn't get soggy.

1 baguette
2 roma tomatoes
2 garlic cloves
olive oil
6 thin prosciutto slices
6 manchego cheese

Slice baguette into 3/4 inch slices. Add roma tomatoes, 2 garlic cloves and a tiny bit of olive juice to the food processor. Puree for 10 seconds. Immediately stain juices so it leaves the fresh minced garlic and tomatoes. Spread tomato on top of baguette. Next to slices of bread, stack manchego and prosciutto on top of each other. Serve.

Baked Goat Cheese in Marinara and Pesto Crustinis
10 ounces goat cheese
1 16 oz can of whole pealed tomatoes
3 tablespoons of tomato paste
6 garlic cloves, minced
1 onion, chopped
1/2 of chicken stock
2 teaspoons thyme
3 basil leaves, chopped
1/2 teaspoon sugar
1/8 cup of pine nuts
1 cup of basil leaves
Olive oil
1/8 parmesan cheese
1 baguette

Slice goat cheese in half and place in pan (see picture). In a dutch oven on medium heat sauté onions and garlic until translucent about 7 minutes. Add tomato paste and stir for about 1 minute. Add can of tomatoes, stock, basil, sugar and time. Simmer for about 40 minutes. Puree in batches. Spoon sauce around goat cheese. Bake at 400 degrees for about 12 minutes.

Add basil, pine nuts, garlic and parmesan cheese to food processor. Puree while gradually adding olive oil until it gets to desired consistency. Slice baguette in 3/4 inch slices. Spread pesto on baguette slices and toast. Serve with baked goat cheese.

*For potatoes, see recipe in archive for Alioli potatoes


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