We enjoyed the tapas (appetizers, pupus…) we had in Spain very much and I have been making some at home. They’re simple yet rich in flavor…and can be impressive when you lay them out too. They’re best served fresh and so you can prepare right before the party, or during the party. I now make this when I come home from work before dinner.

Bocadilla/Sandwiches/Toasts

One loaf of French baguettes - make as many slanted slices as you’d like to serve

Roma Tomatoes - slice them lengthwise and match the number of the baguettes

Fresh garlic - chopped them coarsely, as much as you’d like

Cheese - any kind you like. Mozarella, parmesan, feta all go  well with tomatoes

Herb - Thyme and basic go well with tomatoes

Lay the baguette slices on a baking sheet, brush them with extra virgin olive oil. Sprinkle with the garlic on each piece. Lay one slice of tomato on each baguette on top of garlic, brush a little more olive oil on top the tomatoes, sprinkle with salt, black pepper and cheese. Sprinkle the herb on each piece. Bake at 400F for about 10 minutes. Serve warm on a platter.

Related Entries

• Stuffed Squid - more tapas!

This entry was posted on Wednesday, September 19th, 2007 at 2:47 pm and is filed under Latin Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.