Tapas Party

Now that I'm not working, I'm definitely not getting out as much. I have to be a lot more proactive about seeing people. So I decided to have friends over on a Friday night for a little tapas party.

Now, I am notorious for over doing it a bit in the party planning and then being pretty stressed and not getting to enjoy my own party. To avoid that, I tried to keep it simple and only cook a few things myself.

The advice that I followed, which came from Deb Perelman's Smitten Kitchen Cookbook was to focus on one big piece de resistance. I decided mine would be bacon-wrapped dates stuffed with parmesan. They were a huge hit and super quick.

To fill out the rest of the snacks I had Manchego cheese, quince jam and crackers (along with Serrano ham, not pictured). Next is Marcona almonds and olives. I found some delicious looking roasted tomatoes along with the olive bar so I put those on toasted baguette slices that I had rubbed with garlic and brushed with olive oil. And of course some delicious sangria.

Bacon-Wrapped Dates

24 deglet noor dates, pitted
1/4 lb Parmigiano-Reggiano
24 3-inch strips of very thinly sliced bacon
1. Preheat the oven to 400 degrees Fahrenheit. Using a small paring knife, cut a small slit across the length of each date. Cut the cheese into approximately 1/2-inch-by-1/4-inch rectangles. Insert a piece of cheese into each date.
2. One by one, lay a strip of bacon down, place a date at the end of the strip and then carefully roll the date along the bacon strip, wrapping it tightly. Place the bacon-wrapped dates on a roasting rack set in a baking sheet. Roast for 10 to 15 minutes, until golden brown and crispy on the outside.

Recipe from Epicurios
Print bacon-wrapped dates recipe


2 apples
2 oranges
1/2 cup brandy (I used apple brandy)
1/4 cup orange liquor (I used Cointreau)
1 (750-ml) bottle red wine
2 - 3 cups sparkling water, chilled
1. Cut up the oranges and apples into thin slices, leaving the peels on. Place fruit in a pitcher.
2. Add brand, orange liquor and wine. Stir to combine.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. When ready to serve, top off the sangria with sparkling water. Stir gently to combine. Scoop a few pieces of fruit into each glass when serving.

Recipe from "the kitchn"
Print sangria recipe


  1. The food is really looking delicious and homely dear and this is what I really miss at parties. Anyway, I am planning a party at DC venues for my friends and want to serve food like you at the party. So please suggest some more recipes here.