I hosted this months supper club at my house. The theme was tapas since I really wanted to make my romesco sauce (words cannot express how happy this sauce makes me).
As you can see, I tend to go overboard.
I made tortilla espagnol, chickpeas and spinach stew, roasted asparagus with romesco sauce, patatas bravas with aoli (mock aoli version also for the pregnant member), smoked salmon with lemon greek yogurt on thick cut potato chips, tapas style mushrooms, gazpacho with greek yogurt, goat cheese with Balsamic and figs, and olive and goat cheese tarts. I also served bread and chorizo. For dessert, I made chocolate caramel tartlettes.
Below is a recipe that was quite a hit:
Goat Cheese with Balsamic and Figs
INGREDIENTS
-
- 10 oz goat cheese
- 4 fresh figs or 1/2 cup dried
- about 1/4 cup of balsamic vinegar
- 3 tbsp brown sugar