The 4 BEST Spanish Tapas During Summer | Quick & Easy 5 Minute Recipes (2024)

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CUCUMBER BITES WITH SPANISH TUNA SALAD

• 1/2english cucumber
• 8ozcanned tuna in olive oil225 grams
• 1/2cupmayonnaise115 grams
• 1clovegarlic
• 1shallot
• 1tbspfinely chopped parsley4 grams
• pinchsea salt
• dashblack pepper

MANCHEGO CHEESE WITH STRAWBERRIES

• 8slicesManchego cheese aged 6 months
• 4strawberries
• 1tbspextra virgin olive oil15 ml
• 1tspdried rosemary1.20 grams

TOMATO BRUSCHETTA

• 1crunchy baguette
• 3tomatoes
• 1clovegarlic
• 2tbspfinely chopped parsley8 grams
• 1tspsherry vinegar5 ml
• 1tbspextra virgin olive oil15 ml
• pinchsea salt
• dashblack pepper

ROASTED PEPPERS WITH HERBED CREAM CHEESE

• 4jarredroasted red bell peppers
• 3/4cupcream cheese160 grams
• 1/2tspdried thyme.50 grams
• 1/2tspdried oregano.50 grams
• 1/2tspdried parsley.50 grams
• 1tsplemon juice5 ml
• 1tbspextra virgin olive oil15 ml
• pinchsea salt
• dashblack pepper
• 8crackers

CUCUMBER BITES WITH SPANISH TUNA SALAD

1. Cut the cucumber (washed & patted dry) into rounds that are 1 cm thick (3/8 inch), place slices on a serving dish, all in a single layer

2. Drain the canned tuna into a sieve with a bowl underneath, mix the tuna, then add into a large bowl (discard the oil), along with 1/2 cup mayonnaise, 1 clove garlic finely grated, 1 shallot thinly sliced, 1 tbsp chopped parsley and season with sea salt & black pepper, mix together until well combined

3. Add a spoonful of the tuna salad over each slice of cucumber, serve at room temperature or chilled

MANCHEGO CHEESE WITH STRAWBERRIES

1. Add the slices of Manchego cheese (1/4 inch / .635 cm thick each) on a serving dish, all in a single layer

2. Cut the strawberries (washed & patted dry) in half lengthwise, cut off any of the stem, add 1 half over each slice of cheese, cut side down, drizzle with extra virgin olive oil and sprinkle with dried rosemary, serve at room temperature or chilled

TOMATO BRUSCHETTA

1. Thinly slice the tomatoes (washed & patted dry) and then roughly chop, add into a large bowl, along with 1 clove garlic finely grated, 2 tbsp chopped parsley, 1 tsp sherry vinegar, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together and set aside

2. Cut the crunchy baguette into 1 inch (2.50 cm) thick slices, add them into a serving dish, all in a single layer

3. Using a slotted spoon, add the tomato mixture over each slice of baguette, serve at room temperature or chilled (if you opt for chilled, add the tomato mixture over the sliced baguette when ready to serve, so the bread doesn´t get soggy)

ROASTED PEPPERS WITH HERBED CREAM CHEESE

1. Add 3/4 cup cream cheese (at room temperature) into a large bowl, along with 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed

2. Pat dry the jarred roasted red bell peppers with paper towels, then gently stuff each one with the herbed cream cheese

3. Gently cut each stuffed pepper in half lengthwise, add each half over a firm cracker and transfer into a serving dish, serve at room temperature or chilled (if you opt for chilled, add over the cracker when ready to serve so the cracker does not get soggy)