Tapas party menu

Sangria and tapas — what better way to celebrate the weekend?

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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)

Serves 4

Ingredients:

  • 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

Directions:

  1. Place olive oil in a small dish and brush the bread rounds with olive oil. Broil the bread and then remove from oven.
  2. Change temperature in oven to 425 degrees F.
  3. 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.
  4. Drizzle olive oil on top, then bake for 25 to 30 minutes.
  5. Remove from oven and spread warm, softened goat cheese to your toasted bread rounds.

Ceviche longosta (Lobster ceviche)

Serves 4-6

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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!) 
  3. 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

Serves 4-6

Ingredients:

  • 1 bottle Segura Viudas Cava
  • 2 shots Licor 43 (Spanish liqueur)
  • Frozen fruit: strawberries, raspberries, orange slices, lime slices

Directions:

  1. Wash and dry your fruit. Place in the freezer.
  2. Place your frozen fruit in the bottom of your pitcher.
  3. Add the bottle of cava, then add the shots of Licor 43. Stir to combine, then pour into glasses.
  4. Serve with frozen pieces of fruit and enjoy! (If desired, add club soda for extra fizz.)

More party ideas

How to host a blind wine tasting
How to host a tapas party
How to host a food drive dinner party

Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, wwww.aimeefortney.com and follow her on twitter, @aimeefortney.

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