Warm summer nights are meant for tapas - an assortment of bite size morsels enjoyed with wine in a casual atmosphere. With our selection of authentic Spanish ingredients, we can help you recreate this convivial expression of Spanish lifestyle in your own home. Many dishes require only opening containers with a minimum of prep work involved.
Here are some of our favorite items ready to transform your gathering into an evening on the Paseo del Prado.
Ortiz Bonito del Norte Tuna - Right out of the tin, large chunks of whole filet present themselves beautifully on the plate. Garnish with a sprinkling of sea salt, a thin lemon slice and a pinch of freshly chopped parsley. Alternatively, skewer the tuna fillets on toothpicks with green olives or cornichon pickles.
Piquillo Peppers stuffed with Ortiz Ventresca Tuna -Ventresca is the highly prized fatty underbelly of the tuna. This sweet, luscious tuna is perfect as a stuffing for roasted piquillo peppers.
Ortiz Sardines - These plump, shimmering sardines are among the best we have ever tasted. Simply lay a filet or two on toasted baguette slices, a squeeze of lemon and a pinch of Esplette pepper.
Manchego Cheese - A tapas platter would not be the same without this iconic Spanish cheese. Our Manchego is Dehesa de los Llanos, a very special 12 month aged Manchego made exclusively from the raw milk of Manchego sheep which graze in the highlands of La Mancha, Spain. Less salty than most Manchegos, Dehesa de los Llanos exhibits a rare complexity, with pronounced "sheepiness" and a rich, buttery finish. Serve on its own, paired with Membrillo quince paste, or skewered with thick slices of Chorizo.
Palacios Chorizo - Whether added to a salad of white beans, folded into a Spanish tortilla, or simply skewered on a toothpick, Spanish chorizo is a quintessential tapas ingredient. Fully cured, this smoky and spicy sausage does not require cooking prior to serving. Available in spicy or mild varieties.
Marqués de Valdueza Extra Virgin Olive Oil - Most tapas dishes require a generous pour of olive oil to finish. Spain is the largest producer of olive oil in the world, and Marqués de Valdueza is ranked as its finest. This is an elegant, extremely well balanced, estate grown blend of four olive varietals. The flavor is fruity and buttery, with a hint of tomato leaf and delicate spice in the background. It is the perfect finishing touch for vegetables, egg dishes and seafood.
Pan con Tomate
Take advantage of tomato season and prepare this simple Spanish version of bruschetta. Pan con Tomate is a slice of toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt.
- Rustic-Style Baguette
- 2 Large, Round, Ripe Tomatoes
- 2 Large Cloves of Garlic
- Spanish Extra Virgin Olive Oil (such as Marques de Valdeuza)
- Sea salt to taste
Slice baguette into pieces two inches wide. Toast the slices lightly on both sides. Peel the garlic cloves and slice a bit off the ends and rub the cut ends over each slice of bread. Slice the ripe tomato in half across the middle. Then, using the tomato half, rub the cut side of the tomato generously onto each slice. Drizzle extra virgin olive oil over each slice of bread. Salt to taste.
Option: If you want to make the dish a little more substantial, add slices of Manchego cheese or chorizo.
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