Enjoying Tapas at Home - Herma's News

Tapas Night at Home

Share 4 to 5 small plates of Tapas between you and your companion this weekend. Enjoy a bottle of Spanish wine and be ready with some stimulating conversation as you slowly sample from delicious plates of food.

Below are some lovey foods we suggest for your special night.

photo by The Fine Cheese Company

Olive Tapenade w/Garlic & Goats Cheese

recipe and photo by The Garlic Box

Ingredients:

Creamy Goat’s Cheese – 8 oz.
The Garlic Box’s Olive Tapenade 1/2 jar
Jesse Tree’s Red Pepper, diced fine for garnish
Manoucher’s Baguette

Instructions:

Spread goat’s cheese (thinned with sour cream, if necessary) on a slice of toasted Baguette. Frost with Olive Tapenade to within about 1″ from edge of cheese. Garnish edges with diced red pepper if desired.

Chorizo in Red Wine

photo by The Fine Cheese Company

Slice chorizo and fry them with a little garlic until the edges start to crisp. Add Spanish red wine and cook until it begins to reduce.

Garlic Shrimp

Sautee Herma’s Green Ocean Black Tiger Shrimp with garlic and lemon olive oil. Sprinkle with coriander before serving.

Spanish Cheeses

Available in Herma’s Cheese Shop

El Romeral

Named after arid brush country dominated by rosemary in La Mancha, El Romeral is a Manchego-style unpasteurized sheep’s milk cheese with a rosemary-encrusted rind. This is a lovely aromatic and festive cheese with buttery, nutty and spicy notes.

Cabra al Vino

Also known as “Drunken Goat”, this cheese has been doused in red wine giving it a sassy edge. The reddish purple rind is a stunning contrast to the mild, smooth white cheese, making it an eye catching addition to any cheese plate.

Manchego

This type of cheese is produced by Manchego sheep that roam the La Mancha region of central Spain. It has a distinctive flavour – well developed but not too strong, creamy with a slight piquancy. It also leaves an aftertaste that is characteristic of sheep’s milk. Manchego is probably the most famous Spanish cheese, and it should be a staple in any of your tapas recipes.

Tapas on a Stick

photo by

1 Manchego Cheese (a generous 5 ounces)

Chorizo (&/or salami, halved and quartered)

Jar of Green Olives (large pitted, Spanish)

Jar of Black Olives (large, such as Kalamata)

Place on skewer in this order…sausage – olive – sausage/salami – cheese – a different colored olive – second piece of cheese (really any order will do and if you feel like leaving something out, no worries)

Tip: If your olives are packed in brine, drain them and then drizzle with a little olive oil before skewering.