Finger foods and sangria!
Invite your friends over and celebrate being alive with a fun tapas and sangria menu!
Queso de cabra al horno (baked goat cheese)
- 1 baguette, cut into small rounds
- 2 tablespoons olive oil
- 1/2 cup marinara sauce
- 4 ounces goat cheese, room temperature
- 1 tablespoon olive oil
- 6-8 Manzanilla olives
- Place olive oil in a small dish and brush the bread rounds with olive oil. Broil the bread and then remove from oven.
- Change temperature in oven to 425 degrees F.
- In an oven safe dish, place marinara sauce in the bottom. Add softened goat cheese on top of marinara, then add olives all around the goat cheese.
- Drizzle olive oil on top, then bake for 25 to 30 minutes.
- Remove from oven and spread warm, softened goat cheese to your toasted bread rounds.
Ceviche longosta (Lobster ceviche)
- 2 to 3 medium lobster tails, meat removed and chopped into small chunks
- 1 cup fresh lime juice (about 4 limes)
- Juice from 2 large lemons, about 1 cup
- 1/2 cup fresh orange juice
- 1 clove garlic, minced
- 1 small red onion, finely minced
- 1 habanero pepper, finely diced (be careful about touching your eyes and face after touching the inside of this pepper)
- Salt and pepper to taste (I like to use kosher salt)
- 1/2 cup cilantro, chopped
- **Red, green and yellow bell peppers may be added for more color, if desired. Just finely dice them if you add to the recipe.
- Extra lime slices for garnish
- Avocado slices for garnish
- Cut the lobster into bite-size pieces and place in a large glass bowl with the lime, lemon and orange juices. Add the garlic, red onion and pepper, tossing all to coat.
- Cover with clear wrap, and refrigerate for 4 hours, stirring occasionally. (You may refrigerate overnight, although you might find the lobster tastes more like citrus juice than lobster. Your choice!)
- Remove from the refrigerator, uncover and add salt, pepper and cilantro, stirring gently to mix. You may serve this on a tostada, with chips, or in a beautiful martini glass with a lime wedge and avocado slices for garnish.
Spanish cava and liqueur Sangria
- 1 bottle Segura Viudas Cava
- 2 shots Licor 43 (Spanish liqueur)
- Frozen fruit: strawberries, raspberries, orange slices, lime slices
- Wash and dry your fruit. Place in the freezer.
- Place your frozen fruit in the bottom of your pitcher.
- Add the bottle of cava, then add the shots of Licor 43. Stir to combine, then pour into glasses.
- Serve with frozen pieces of fruit and enjoy! (If desired, add club soda for extra fizz.)