Starter
Tapas
Spanish tapas is a wonderfully easy and relaxed way to create a Mediterranean-inspired starter that both looks and tastes like a holiday. Tapas classics include a variety of cured meats, olives, bite-sized versions of Spanish tortilla and vegetables preserved in olive oil. Here, we’ve kept things fairly classic and simple, making it perfect as a starter. If you want to turn your tapas into a full meal, simply add a wider selection of small dishes – perhaps even give it a Swedish twist with cubes of Västerbotten cheese, slices of gravlax or some bite-sized Swedish meatballs? When it comes to tapas, the only limit is your imagination.
Ingredients
- Air-dried charcuterie7.1 oz
- Olives1 can
- Bread8 slices
Tapenade
- Black olives3 oz
- Capers1 tbsp
- Anchovy fillets1 pcs
- Sun-dried tomatoes3 pcs
- Garlic clove1 pcs
- Lime1/2 pcs
- Olive oil3.4 fl oz
- Basil10 leaves
- Balsamic vinegar
- Honey
- Salt
Nutrition per serving
Instructions
Tapenade Roughly chop the olives and finely chop the remaining ingredients. Mix everything together thoroughly and leave to rest in the refrigerator for a few hours. Allow the tapenade to come to room temperature before serving.
To Serve Roll or loosely fold the cured meats and arrange them on the plate. Quickly toast the slices of bread in the oven at 225°C (435°F), just until the surface becomes lightly crisp.
You can either spoon the tapenade onto the bread, as we have done in the picture, or serve it in a small bowl or directly on the plate. The latter options let you include plenty of the flavourful olive oil – perfect for dipping the bread.
Add a few whole olives and, if you like, finish with a light drizzle of balsamic vinegar and olive oil over the plate.