My new favorite way to picnic is with tapas. We recently went to a concert and these are the tapas platters that I put together for our group of four people (it was way too much food though!). It’s pretty simple and inexpensive to feed a group this way, I was the only veggie as usual, so I did include sliced meat and cheese for the omnis, and then all you need is bread, veggies, fruit, and dip. The way to make it look like you put a lot of effort into it is with subtle touches, doilies, fresh herb sprigs, a baby pear, and I put the hummus and olives into halved bell peppers instead of bowls. (ok, so you probably won’t find too many doilies in spanish small plate street food, but it sure made my pile of bread in a tupperware container look better!) I threw in a couple fancy items to tie the whole thing together. My new favorite appetizer is Truffled Mushroom and Olive Rosemary Skewers. The best part was encouraging people to make tiny sandwich combos with the different items.
Truffled Mushroom and Olive Rosemary Skewers
(makes 8 skewers)
24 baby bella mushrooms
16 green olives
8 rosemary twigs, leaves stripped, except for a tuft at the end, 1 tbs reserved and minced
1 tbs white truffle oil
salt and pepper
Preheat the oven to 400 degrees. In a medium bowl, combine everything but the rosemary twigs and toss thoroughly. Thread the mushrooms and olives onto the twigs and lay on a baking sheet. Bake for 10-20 min. (Sorry guys, I am terrible at remembering exact cook times and measurements since I tend to eyeball just about everything. I promise I will work on that. Just roast these till they look fragrant and delicious, without totally burning the rosemary tufts at the ends of the twigs) These are freaking delicious by the way.
Don’t forget the Spanish Wine!