This is one of my favorite variations of Devils-on-Horseback. But instead of prunes, dates are used and pungent blue cheese is added for a counter to the sweetness. Make about 24. [more]
I have seen many variations of this recipe. I like the authentic taste of this recipe. From the smokey heat of the Spanish paprika to the cool, fresh palate of cucumbers and tomatoes. Serves about 6. … [more]
This simple tapas inspired nibble is a great addition to tapas menu or served as an appetizer with cocktails. A nice balance of saltiness, and cool sweetness. This makes about 12. [more]
I love these little guys for serving with wine for cocktail hour or just appetizers. Traditionally these are deep-fried but this is baked. I use the green olives because they have a little more … [more]
This is an essential tapas dish of prawns (shrimp in the US) in garlic and chilli — well I hope it is; my Spanish is somewhat dubious. I’ve seen it on some menus as Gambas al pil-pil , … [more]
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