This is a fun and easy tapas platter to put together for your next holiday party or a last minute cocktail party.
We keep things simple with meats and cheeses and add a special touch with olives and sardines in extra virgin olive oil. Then we add some extras like: crusty bread, redskin Spanish peanuts, green grapes and fig jam.
If you want more wonderful tapas recipes for your party, try these camarones al ajillo (garlic shrimp). They’re a classic Spanish appetizer that’s quick and easy to make.
What are tapas?
Tapas are small appetizers or snacks popular in Spanish cuisine. They usually consist of savory items like meat, cheese, bread, assorted seafood like shrimp, squid, mussels, etc. They can be hot or cold dishes.
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Ingredients
Some of the ingredients for tapas are a little pricey, especially the meats and cheese. For this platter we include traditional Spanish snacks but weave in a few lower priced items (like tavern smoked ham, cheddar cheese and salami). That way we create our Spanish-inspired theme and still keep it affordable.
- 3.75 ounce can Sardines in Extra Virgin Olive Oil (two layer 12-22 Fish), drained
- 4 ounces Prosciutto, sliced
- 3 ounces Serrano Ham, sliced
- 4 ounces Tavern Ham, sliced and cut into halves or quarters
- 3 ounces Chorizo, Spanish style dry cured sausage – sliced thin
- 3 ounces Salami, sliced – we used an herb crusted salami
- 4 ounces Manchego or Iberico Cheese, sliced
- 4 ounces Cheddar or other favorite cheese, cubed
- 1 cup Spanish Olives, pitted
- 1 cup Redskin Spanish Peanuts
- 8 ounces Fig Spread
- 2 cups Green Grapes, keep the stems on
- 1 loaf Crusty Bread, sliced thin
You will also need:
- A small plate or shallow bowl for the sardines
- 3 small bowls for the olives, peanuts and fig spread
- A large platter or cutting board (we used a 16 inch round board
Recipe tips
- Slice the cheeses and meat. The wedge of cheese and the salami log look lovely on the board for a picture but it’s much easier (and neater) for your guests if all the food is pre-sliced and ready to enjoy.
- Keep serving spoons, forks, small tongs, toothpicks, serving plates and napkins by the appetizer board.
- How many appetizers to serve will depend on: 1) if there will be other types of appetizers; and 2) if a meal will be served? As a general rule provide 4-6 appetizer pieces per person, per hour if no meal is being served. If you are serving a meal, prepare 6 pieces per person.
Prep work
- The meats should come sliced from the market already so all you have to do is arrange them on the platter.
- The prosciutto and the serrano ham will come thinly sliced. For presentation you can loosely roll the slices, or fold the slice on itself like a ribbon. The salami can be folded or rolled. Cut the ham into halves or quarters, depending on how large it is. You can arrange it by staggering the pieces.
- You will need to slice the cheese. Cut the Iberico or Manchego cheese into slices. It will probably come in a wedge so some of the slices will be irregularly shaped, and that’s ok.
- Cut the cheddar (or other cheese) into cubes so you can use those to fill in gaps on the platter.
- Wash the grapes gently to leave the stems intact. When the tapas platter is built, cut sections off as needed and use them to fill in gaps as well.
- Slice the bread into thin slices. Our loaf was pretty thick so we also cut the slices in half, at an angle. Once everything is arranged on the board, bunch a few slices together and use them to fill in gaps.
- Place the olives, peanuts and the fig spread in separate bowls. Place the sardines in a small plate or shallow bowl.
Build the tapas platter
- Arrange the sardines, and the bowls of olives, nuts and fig spread on the platter. Leave ample space between them.
- Then arrange the meats and the iberico or manchego cheese on the platter; cover most of the large space.
- Fill in the gaps with bunches of grapes, cheese cubes and bread slices. Place the items close together but not overlapping too much so they’re easy to access.
- Add the remaining bread to a basket and set it nearby.
You may also like these recipes:
You may also enjoy this artichoke salad, a simple salmon dip, and this fresh dill dip. They are cold appetizers that can be made ahead of time and refrigerated until party time.
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Tapas Platter
Ingredients
- 3.75 ounce can Sardines in Extra Virgin Olive Oil two layer 12-22 Fish, drained
- 4 ounces Prosciutto sliced
- 3 ounces Serrano Ham sliced
- 4 ounces Tavern Ham sliced and cut into halves or quarters
- 3 ounces Chorizo Spanish style dry cured sausage – sliced thin
- 3 ounces Salami sliced – we used an herb crusted salami
- 4 ounces Manchego or Iberico Cheese sliced
- 4 ounces Cheddar or other favorite cheese cubed
- 1 cup Spanish Olives pitted
- 1 cup Redskin Spanish Peanuts
- 8 ounces Fig Spread
- 2 cups Green Grapes keep the stems on
- 1 loaf Crusty Bread sliced thin
Instructions
- You will also need: A small plate or shallow bowl, 3 small bowls, a large platter or cutting board
- Place the olives, peanuts and the fig spread in separate bowls. Place the sardines in a small plate or shallow bowl.
- Arrange the sardines, and the bowls of olives, nuts and fig spread on the platter. Leave ample space between them.
- Then arrange the meats and the iberico or manchego cheese on the platter, cover most of the large space.
- Fill in the gaps with bunches of grapes, cheese cubes and bread slices. Place the items close together but not overlapping too much so they’re easy to access.
- Add the remaining bread to a basket and set it nearby.
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