Did I mention we love tapas? :) We made a whole night of it on Saturday, and it was quite delicious. Don’t forget the Red Wine Sangria!
Warm Citrus Olives
Take a few jars of mixed olives (we used Niciose, Kalamata, and Garlic Stuffed), and sautÃ© in olive oil with some thyme, rosemary, and citrus zest (orange and/or lemon) for 3-5 minutes. Serve warm
Roasted Garlic Brushetta
Trim the tops off of 2-3 heads of garlic, drizzle with olive oil, wrap in foil, and roast for 45 minutes. Remove cloves from heads, mash, and spread on thinly sliced brushetta bread. Broil until golden.
Roasted Potatoes with Paprika Aioli
Salt, Pepper, to taste
1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked Spanish paprika (PimentÃ³n de la Vera)* or 1 1/4 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper
Chop potatoes, and toss in casserole dish with garlic and onions. Season with salt and pepper, and drizzle generously with olive oil. Roast until tender, about 15-20 minutes at 400 degrees F.
For Aioli, combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper.