When my best friend comes to town, we always end up making tapas.
Spanish food is very appealing on its own, but tapas and tostas are just such an easy way to eat. You mix up some savory spreads, cut up some bread, and the guests are fed.
What could be easier?
Tapas solve the problem of early guests (and late guests). Everyone eats at their own pace and only the items they want.
Yesterday, the first two eaters to arrive nearly filled up on the toasts and spreads we set out as appetizers!
While this would be a problem at a sit down dinner, it is actually one of the advantages of tapas. Nearly every dish is eaten with a piece of bread, so guests fill up without you needed to prepare an obscene amount of food.
What to Serve for 10 Minute Tapas
- Prosciutto-Wrapped Brie with Jam
- White Bean Mint Spread
- Red Pepper Walnut Spread
- Pulpo Gallego
- Goat Cheese Honey Rosemary Toasts
The trickiest thing to get right with tapas is the amount of bread. But like alcohol, it’s always better to have more than to run out halfway through.
For eight people, here is your shopping list:
- 1 can white beans
- 1 jar roasted red peppers
- 1 cup walnuts
- 1 bunch of mint leaves
- 1 white onion
- 1 lemon
- 1 wedge of brie
- 1 pack of prosciutto
- 1 bunch of fresh rosemary
- 2 packages of soft goat cheese
- 2 tins of pulpo (spanish marinated octopus)*
- 3 large baguettes
Note*: I have seen this in the international section of most major grocery stores. You can also order it online.
I’m assuming you have the following in your pantry. If not, make sure to pick these items up too:
- olive oil
- red wine vinegar
- fruit jam
- garlic cloves
- pimenton (or spicy red pepper)
- freshly ground pepper
Individually assembling the prosciutto wrapped brie is the most time consuming part of the prep. Start with the spreads, so that any early guests have something to munch on.
(mins 1-4) Blend the ingredients for the red pepper walnut and white bean spreads. Transfer them to serving bowls and set out on the table.
(mins 5-7) Mix the goat cheese, 6 tablespoons honey, and the rosemary leaves in a bowl and set up. Cut two baguettes into half inch thick slices. Reserve one in the kitchen, and set out the rest with the spreads.
(mins 8-10) Assemble the prosciutto wrapped brie by placing a strip of prosciutto centered on a piece of baguette, placing a slice of brie in the middle, and topping with a dollop of jam. Fold the overhanging prosciutto into the middle and stick a toothpick through the ends to hold them together.
Once most of your guests have arrived, microwave the pulpo and bring it out with the prosciutto-brie bites.
Cut more bread slices to refresh the bowl, as needed, and enjoy.