Now that We’re comfortably settling into summer and outdoor entertaining, I thought it would be a good time to write about a great theme for your next outdoor party – Spanish Tapas!
Check out this video I put together all about how to do this type of party in your own backyard!
The Ultimate Spanish Tapas Spread Plus Cocktails Video
Tapas are great because they’re small plates that are shared amongst the table. These dishes are often small but mighty – Simple but packed with lots of seasonal flavours.
Spanish Tomato Bread
First up, Spanish Tomato Bread. If you’ve had tapas, you’ve likely had Spanish Tomato Bread. It is reminiscent of an Italian Bruschetta except the tomatoes are grated, not diced. I love this quality because the tomatoes don’t roll off and it’s much easier to eat! The smell of fresh tomatoes in the summer time is one of my favourite aromas. You can top this bread with fresh herbs too, if you desire.
Blistered Shishito Peppers
The second easy Tapas dish is grilled Shishito Peppers. These are so easy, ready in minutes, and they are wildly addicting! They’re mild peppers so there won’t be heat that takes over your palate.
I used my Serving plates from the Kitchen Stuff Plus Summer Oasis Collection to serve them on. These colourful tapas look amazing on these plates! The design reminds me of Spanish tile so these work perfectly with this theme.
Spanish Cheese & Charcuterie Board
The last Tapas I have put together is a Spanish Cheese and charcuterie board (a mini version). It has all of my favourite components, chorizo sausage, manchego cheese and Spanish olives. This dish is just assembly – no recipe required! If you want to do a more elaborate Spanish Cheese Board, check out my post and video HERE.
Cocktails for Spanish Tapas
I made a few cocktails to go with these tapas, too. First up, White Peach Sangria. All you need is a bottle of a fruity white wine, a bottle of cava, a splash of brandy and a can of sweet white soda. Add in cut peaches, fresh mint a few squeezes of fresh orange juice and you’re ready to go. It’s a great idea to add frozen fruit to your sangria to keep it cold without watering it down.
My second cocktail is a Sherry Melon Splash. This one is served with lots of ice and is great to sip while eating the tapas too.
All of these recipes are right here for you at the bottom of the post.
Kitchen Stuff Plus has everything you need to stock your summer cocktail bar. From glass jugs to barware – even great cocktail glasses that are non-breakable but still look really classy!
I am also obsessed with these antique lanterns pictured here – they add the perfect ambiance for your outdoor party. You can get the ethanol to ignite the flames in the store too (Kitchen Stuff Plus literally has everything you need!)
I hope you enjoy these recipes and throw your very own Spanish Tapas party this summer. Here is the link to shop this collection — SHOP the Summer Oasis Collection.
*This post was sponsored by Kitchen Stuff Plus however, and as always, all opinions are my own.
The Ultimate Spanish Tapas Spread Recipes
- 1 ciabatta bread
- 2 tomatoes
- 1 tbsp Extra-virgin Olive oil + more for brushing and drizzling
- Salt & Pepper, to taste
- Optional: 1 tsp Sherry vinegar
- Optional Garnish: Fresh basil or oregano
- Preheat your grill to medium-high heat. Cut your ciabatta bread in half lengthwise and then into hand-held-size squares. Brush the face of the bread with olive oil and grill on a preheated grill until the face is golden and the edges are nicely charred (but not burned), about 4-6 minutes.
- In a large bowl, remove the tops of the tomatoes and then cut them in half. Grate the tomatoes on the large grates of a cheese grater and discard the peel. Add olive oil (and sherry vinegar, if using), salt and pepper. Give this a stir to combine and taste for seasoning.
- Top your grilled ciabatta bread pieces with the tomato mixture. Drizzle with some additional olive oil and garnish with fresh herbs (if using).
- 20 shishito peppers
- 2 Tbsp Extra virgin Olive oil + 1 tsp sesame oil, combined
- Kosher salt
- Preheat your grill to medium-high heat. Wash and dry your peppers and then using a wooden skewer, poke a hole in each pepper to prevent bursting when grilled. Brush your peppers with the olive oil and sesame oil mixture. Sprinkle with kosher salt. Grill until the peppers are blistered and charred in places (about 4 minutes per side). Sprinkle some kosher salt over the peppers before serving.
- 1 750 ml bottle fruity white wine
- 1 750 ml bottle cava
- 1 oz brandy
- 1 or 2 355ml cans white lemon or lime soda
- 2 peaches, pitted and chopped
- 10 Mint leaves, cleaned and roughly chopped
- Optional: 1 cup Frozen fruit (to keep your sangria cold without watering it down)
- Make sure all of your ingredients have been refrigerated overnight so your sangria can be cold and ready to serve after it is put together.
- Combine all ingredients. Stir and serve cold.
- 1 oz sherry
- ½ oz gin
- ½ oz melon liqueur
- Add all ingredients to a shaker. Shake until cold and serve with lots of ice and a wedge of lemon.