Tapas of Spicy Almonds, Olives and Marinated Cheese
|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.