This week’s Mediterranean Lifestyle Cooking Class at vomFASS in Mall of America put the spotlight on Spain and their delightfully delicious tradition of tapas.

Tapas are a variety of small savory Spanish dishes, often served as a snack with drinks, or with other tapas as a meal. To “tapear,” going from bar to bar for drinks and tapas, is an essential part of the social culture of Spain, especially in the south. Learn more about tapas in this great guide to tapas bars and restaurants in Sevilla.

Tapas are perfect appetizers for your summer parties, or serve several for a “small plates” dinner party. Pair them with one or more of our Spanish wines currently in stock. I especially love Cava or Tempranillo with these dishes. These recipes were a huge hit in class this week (and vomFASS staff scarfed up the leftovers very quickly!). I hope you enjoy them as well! And I invite you to join us in a future cooking class. Check out our schedule.  Call us at 952-426-3222 to order the vomFASS products included in these recipes.

Tater Tapas Serves 8 – 10

15-20 mini potatoes

¼ C. Manchego Cheese, finely shredded
¼ C. vomFASS Truffle Extra Virgin Olive Oil
vomFASS Sea Salt & Pepper
¼ C. Sour cream or Plain Greek Yogurt
½ t. vomFASS Fried Potato Spice
3 green scallions, tops cut on a diagonal

Fill stock pot with enough water to cover potatoes, add a teaspoon of sea salt and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 5 – 10 minutes, depending on the size of potatoes (do not overcook).  Strain and cool enough to handle or refrigerate up to 4 days before using.

Preheat oven to 425 degrees. Using a paring knife, cut each potato with 3 to 4 slices halfway through. Place potatoes on baking sheet. Drizzle with Truffle oil. Sprinkle with cheese, salt & pepper. Roast until slightly brown and crispy, about 10 minutes. While roasting potatoes, combine Fried Potato Spice and sour cream or yogurt. Remove potatoes from oven and cool slightly. Top with a tiny dollop of sour cream/yogurt mixture and garnish with scallions before serving.

Tuna & Red Pepper Toasts Serves 12

½ C. mayonnaise

½ C. vomFASS Don Carlos Extra Virgin Olive Oil, divided; more for serving
1 T. minced garlic
3 t. vomFASS Calamansi Balsam Vinegar, divided
2  – 7 oz. cans tuna, drained
1 small shallot, minced (about 2 tablespoons)
1 T. small brined capers
3 T. minced fresh flat-leaf parsley leaves, divided
vomFASS Pyramid Sea Salt and freshly ground Peppercorn Mix, to taste
1 jar vomFASS Red Pepper Pesto
¼ C. Manchego Cheese, finely shredded
12 baguette slices, cut on a sharp bias Brush baguette slices with olive oil and lightly toast under a broiler or on a grill.

Combine mayo, ¼ cup extra virgin olive oil, minced garlic, 1 t. Calamansi Balsam Vinegar and sea salt, to taste. Set mixture aside for a moment or make in advance and refrigerate up to 2 days.

Combine Red Pepper Pesto with Manchego cheese and set aside.

Place tuna in a medium mixing bowl and break it up with a fork. Add to tuna: ¼ cup of the aioli you just made, minced shallot, 2 teaspoons Calamansi Balsam Vinegar, capers, 2 tablespoons minced parsley, and ¼ cup of olive oil. Fold mixture gently to incorporate all ingredients. Adjust seasoning to taste with salt and pepper, adding more vinegar, olive oil, or aioli for flavor if desired.

Spread Red Pepper Pesto mixture in a thin layer onto toasted baguette slices. Arrange baguette slices on a serving board. Top them with a spoonful of tuna mixture, followed by a small dollop or drizzle of remaining aioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Serve immediately.

vomFASSified by Tamra Kramer, inspired by this recipe from Serious Eats.

Shrimp and Chorizo Flatbreads Serves 16

One 14-ounce can diced tomatoes, drained, or 1 1/2 C. fresh diced tomatoes
2 T. vomFASS Don Carlos Extra Virgin Olive Oil
1 T. vomFASS Forest Honey
1 T. vomFASS White Balsamic Vinegar
1 small shallot, minced
1 garlic clove, minced
1 t. vomFASS Aglio Olio Pepperoncino spice blend
vomFASS Sea Salt and freshly ground Peppercorn Mix
½ C. hummus (see recipe below)
4 pocketless pita breads
½ C. thinly sliced dry chorizo (2 ounces)
½ pound shelled and deveined cooked small shrimp
1 C. Manchego cheese, shredded
vomFASS Aceto Balsamico Maletti, for garnish

Preheat oven to 425°. In a medium bowl, mix tomatoes with olive oil, honey, vinegar, shallot, garlic, spice blend, salt and pepper. Stir in shrimp.

Spread hummus on pita breads. Top with chorizo and Manchego. Bake directly on the oven rack for about 4 minutes, or until cheese is melted. Transfer flatbreads to work surface. Using slotted spoon, top with tomato mix. Quarter flatbreads, drizzle with Maletti and serve.

vomFASSified by Tamra Kramer, inspired by this recipe on FoodandWine.com

Garlic Hummus

1 can chick peas, drained

2 T. vomFASS Toasted Sesame Oil
2 T. vomFASS Garlic Extra Virgin Olive Oil (more, as needed)
1 T. vomFASS Calamansi Balsam Vinegar
vomFASS Sea Salt, to taste

Directions

Using a food processor or blender, combine all ingredients. Slowly drizzle in more garlic olive oil while mixing, if needed, until desired consistency. Serve with corn chips, fresh veggies as a dip. Also good as a sandwich spread or pizza base sauce.