Bienvenidos a Espana- Tapas of Almonds, Olives and Cheese
Kathy Thibault
ingredients
- For the marinated olives
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 2 garlic cloves, crushed
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- 1 tablespoon sherry vinegar
- 2 tablespoons olive oil
- 2/3 cups black olives
- 2/3 cup green olives
- For the marinated cheese
- 5 ounces of Manchego cheese
- 6 tablespoons olive oil
- 1 teaspoon black peppercorns
- 1 garlic clove sliced
- fresh thyme or tarragon sprigs
- fresh flat leaf parsley or tarragon sprigs to garnish
- For the salted almonds
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sea salt
- 2 tablespoons butter
- 4 tablespoons olive oil
- 1 3/4 cups blanched almonds
- extra sea salt for sprinkling
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notes
So good- great flavors. Almonds and olives used to be served free in all tapas bars, and still are in some. They are the perfect nibble or casual starter for pre-dinner drinks. Manchego cheese in oil is now a delicious Spanish export, although you can eas
Source: Regina Comroe
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