What’s on the board?
- Goat cheese, white chocolate chips, dry lavender buds on sourdough baguette crostini, a.k.a. our challenge tapa (recipe idea by Alejandra Ramos)
- Semi-cured soft Spanish chorizo, olive oil, sweet and smoky Spanish paprika on sourdough baguette crostini
- Goat cheese, thyme-infused blueberry jam, sliced almonds on sourdough baguette crostini
- Goat cheese, red figs and balsamic glaze on sourdough baguette crostini
Course:
Appetizer
Cuisine:
Spanish
Servings:
8
Wine Pairing Recommendations
This Tapas/Pinxtos board was made to go with Pinot Noir based Rosé Champagne
Prep time:
15 min
Cook time:
10 min
Total time:
25 min
Ingredients
- 1 baguette
- 8 oz. goat cheese log
- ¼ cup almonds, preferably sliced
- 1 ½ tbsp. thyme and blueberry jam
- 1 tbsp. white chocolate chips
- ½ tsp dry lavender buds
- 2 small soft chorizo sausages
- 1 tsp Spanish sweet smoky paprika
- 3 tbsp. olive oil
- 2 figs
- ½ tbps. balsamic glaze
Method
Make Crostini
- Preheat oven to 400 F
- Slice the baguette into 1-inch-thick slices.
- Brush baguette slices with olive oil on both sides
- Grill in the oven for 3-5 minutes or until desired crispiness is achieved.
Assemble Tapas
Goat Cheese, Thyme Infused Blueberry Jam, Almonds
- Spread goat cheese on crostini slices
- Spread thyme infused blueberry jam over the goat cheese
- Sprinkle liberally with sliced almonds
Chorizo
- Remove chorizo from its casing
- Combine chorizo, olive oil, and paprika and blend in a food processor till a homogeneous spreadable mass is formed.
- Spread over the crostini slice
Goat Cheese, White Chocolate, Dry Lavender Blossoms
- Spread goat cheese on crostini slices.
- Arrange white chocolate chips on top of it, four to five chocolate chips per crostini. Alternative preparation: Grate white chocolate using a zest grater and sprinkle it over the goat cheese.
- Sprinkle very lightly with dry lavender blossoms.
Goat Cheese, Red Fig and Balsamic Vinegar
- Spread goat cheese on crostini slices.
- Slice figs. Arrange fig slices on top of the goat cheese.
- Drizzle with balsamic glaze.
Enjoy!
Tapas Board Tips
- Do not worry if you don’t have a balsamic glaze, you can make your own! This is how:
- Heat balsamic vinegar with a bit of sugar or honey. The proportion of vinegar to sugar is 4:1.
- Bring it to a boil.
- Lower the heat to simmer till it gets reduced to the desired consistency.
- If you don’t have thyme-infused blueberry jam, try this hack:
- Simmer 1 cup of hot water with three thyme sprigs and 1 tbsp sugar till it gets reduced by half.
- Add blueberry jam.
- Let it simmer till the mixture goes back to a jam-like consistency.
- Make sure to use a semi-cured soft-to-touch chorizo. We used Spanish chorizo fresco ourselves. .
Have your tried this food and wine pairing? Did you find another wine pairing that worked well with this recipe? If so, make sure to share your ideal wine pairing with our readers and us.
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