Tapas of Spicy Almonds, Olives and Marinated Cheese
Ingredients
| 1/2 tsp coriander seeds | ||
| 1/2 tsp fennel seeds | ||
| 1 tsp chopped rosemary | ||
| 1/2 tsp chopped fresh parsley | ||
| 2 cloves garlic crushed | ||
| 1 tsp sherry vinegar | ||
| 2 tsp extra virgin olive oil | ||
| 1 and 1/2 cups of green and black olives, pitted and or stuffed | ||
| 1/2 lb of goat's cheese | ||
| 1/2 lb of blue cheese | ||
| 8 tbs extra virgin olive oil | ||
| 2 tsp white wine vinegar | ||
| 2 tsp black peppercorns | ||
| 1 garlic clove sliced | ||
| 3 fresh tarragon or thyme springs | ||
| fresh tarragon sprigs, to garnish | ||
| 1/4 tsp cayenne pepper | ||
| 2 tsp kosher or sea salt | ||
| 2 tbs butter | ||
| 4 tbs olive oil | ||
| 2 cups blanched almonds |
These three simple ingredients are lightly flavored to create a Spanish tapas medley that is perfect to serve with pre-dinner drinks.
- For the olives, crush the coriander and fennel seeds. Mix with the rosemary, parsley, garlic, vinegar and oil and pour over the olives in a bowl. cover and chill for up to a week.
- For the cheese, cut into bite size pieces, leaving the rind on. Place the cheese in a bowl. Mix together the oil, vinegar, peppercorns, garlic and herb sprigs and pour over the cheese. Cover and chill for up to 3 days. Make sure you turn the cheese cubes making sure they are covered in the marinade.
- For the almonds, mix together the cayenne pepper and salt in a bowl. Melt the butter with the olive oil in a saute pan. add the almonds and cook, stirring constantly, for 5 minutes or until the almonds are golden.
- Place the almonds in the salt mixture and toss until coated well. Let them cool. They may be stored in an airtight jar for up to a week.
- To serve the tapas, arrange in small shallow serving dishes.Use fresh sprigs of tarragon to garnish the cheese and sprinkle the almonds with a little more salt.
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