Tapas Party Platter Ideas

When it's time to throw a get together with friends and family, there's nothing more crowd pleasing than a tapas platter. With some sliced baguette and a few easy recipes, this impressive-looking spread will come together in no time! Included are recipes for Pan-Fried Chorizo with Red Wine, Piquante Peppers Stuffed with Herbed Goat Cheese, Marinated Olives, Rosemary Pepper Cashews, and Marinated Artichokes. Try serving this platter with a few summery wines or a refreshing sangria.

Jennifer Farley - SavorySimple.net

Pan-Fried Chorizo with Red Wine

Ingredients

  • 12 ounces fully cooked chorizo, sliced on the bias
  • 1/4 cup red wine

Directions

  1. Heat a large nonstick sauté pan over medium heat. Brown the chorizo for several minutes on both sides, until crispy and fragrant. 
  2. Add the red wine and swirl the pan to coat the chorizo. Remove from the heat, and use a slotted spoon to transfer the sausage to a serving plate. Serve with toothpicks.

Jennifer Farley - SavorySimple.net

Piquante Peppers Stuffed with Herbed Goat Cheese

Ingredients

  • 8 ounces chèvre goat cheese
  • 1 ½ teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • Approximately 30 piquante peppers

Directions

  1. In a medium-sized bowl, combine the goat cheese, chives, oregano, thyme, salt and black pepper. 
  2. Use a small spoon to stuff the cheese mixture into the piquante peppers.

Jennifer Farley - SavorySimple.net

Marinated Olives

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • ½ teaspoon chopped fresh rosemary
  • 1 ½ cups good quality olives, preferably a mix of green and kalamata
  • 3 strips orange zest, approximately 1/2 inch x 2 inch
  • 3 bay leaves
  • 1 small clove garlic, sliced thin

Directions

  1. Combine the olive oil, vinegar, and rosemary in a medium-sized bowl, whisking to combine.
  2. Add the olives, orange zest, bay leaves and garlic, gently stirring to coat the ingredients. 
  3. Cover, and allow to marinate overnight before serving.

Jennifer Farley - SavorySimple.net

Rosemary Pepper Cashews

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 ½ cups raw cashews
  • 1 teaspoon chopped fresh rosemary
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Directions

  1. In a large nonstick skillet or saucepan, heat the olive oil over medium heat. Add the cashews and cook, stirring frequently, until golden brown and fragrant. Using a slotted spoon, carefully remove the cashews and briefly drain them on a paper towel-lined plate (do not pat them dry).
  2. While they're still warm, transfer the cashews to a medium-sized bowl and toss with the rosemary, salt and pepper. Serve warm or at room temperature.

Jennifer Farley - SavorySimple.net

Marinated Artichokes

Ingredients

  • 2 ½ tablespoons extra-virgin olive oil
  • 2 tablespoons fresh-squeezed lemon juice (approximately 1 large)
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cloves garlic, minced
  • 1 (14 ounce) can quartered artichoke hearts, drained

Directions

  1. In a medium-sized bowl, whisk together the oil, lemon juice, vinegar, Italian seasoning, salt, black pepper, and garlic.
  2. Add the artichokes and gently stir to combine. Cover and allow to marinate for at least 1 hour before serving.

Jennifer Farley - SavorySimple.net

Jennifer Farley - SavorySimple.net

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