A couple weeks ago, I hosted my good friend Kellie’s Bachelorette party. There were a bunch of girls coming over to hang out, have some drinks and munchies before we headed out for a night of dancing. With the wedding only a week away and with the bride and us bridesmaids watching what we eat to insure we fit into our dresses on the big day, I decided to create a casual, tapas menu using healthy, fresh homegrown ingredients, bright colours and bold flavours.
Tapas, usually refers to small bite sized savoury snacks. It orginated in Spain out of the desire to keep flies out of dining customers wine glasses. In fact, tapas started because people began placing slices of bread from their table over the top of their glasses. Over time, restaurants caught onto this trend and started offering bread slices topped with delicious specialty toppings and spreads and tapas was born. In fact, the word tapas generated from the Spanish word tapa meaning “lid”. Although I didn’t stick strictly to Spanish flavours here, the origins of tapas were used as inspiration. We served all of these tasty treats (pictured above and below) with Bocconcini -Tomato -Basil skewers and a selection of cheese, cured meats and spicy olives.
Above are Mini Roasted Veggie & Goat Cheese Tarts. I took store bought puff pastry, cut it into circles and topped with zucchini, roasted red peppers, herbed goats cheese and baked them in the oven at 375 for about 25 min.
Although these roasted red pepper and cheese tortellini skewers with pesto aren’t traditionally Spanish, they were both cute and very tasty. To make, Nicole and I simply cooked cheese tortellini according to package directions, skewered with roasted red peppers, and drizzled with homemade pesto.
For these mini tortillas, I took a traditional Spanish dish called tortilla and made it mini. You can make this by layering thin slices of sauteed potato, onion and chorizo sausage in a greased muffin tin. We then poured a mixture of egg, smoked paprika, salt and pepper over top to just below the top potato slice and baked at 350 for about 30 min.
Food & Writing: Amanda Billark
Photography & Styling: Nicole Billark