Tosta Bar and Spain inspired Vegan Dips

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Tosta Bar

(Grilled Rustic Bread Station)

The bread is the star of the show so make sure you select a good artisan rustic bread

Ingredients:

On Your Bread Station:

12 slices of Rustic Bread (Grilled)

12 garlic cloves in its skin smashed

10 Fresh Grated Tomatoes (Box Grater) or cut in half

Extra Virgin Olive Oil

Bunch of Rosemary Sprigs

Salt and Pepper Grinders

Romesco Dip

Spinach and Mashed Garbanzo Dip

Ham and Cheese Board

Preparation:

Create a bread station with different kinds of grilled rustic breads. In a bowl add tomato halves or place grated tomato with a spoon for people to serve.

Place a bowl with fresh smashed garlic and rosemary sprigs.

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Romesco Dip (Vegan)

Ingredients:

4 Roasted Red Bell Peppers (charred on the grill or broiled in the oven)

1 cup of Ground Almonds

1-2 garlic Cloves minced

2 tablespoons of lemon juice (about the juice of 1 lemon)

½ teaspoon of cumin

¼ teaspoon of Smoked Paprika

2 tablespoon of Tahini

2 tablespoons of Pomegranate Molasses

3 tablespoons of Extra Virgin Olive Oil

Chili flakes or Aleppo chili for a spicy kick (optional)

½ teaspoon of sea salt

Preparation:

In a food processor add the peppers, the almonds, the garlic, the cumin, smoked paprika, lemon juice, pomegranate molasses and tahini. Mix well for a minute

Keep blending and add the Extra Virgin Olive oil through the top. Adjust seasoning and enjoy with Pita Bread or Roasted Veggies

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Spinach and Mashed Garbanzo Dip (Vegan)

Ingredients:

1 can of Garbanzo Beans (drained and rinsed)

12 oz of fresh baby spinach

2 slices of day old baguette bread cut into 1/4 “ cubes

½ cup of Slivered almonds

2 roma tomatoes grated (box grater)

3 garlic cloves

½ teaspoon cumin

½ teaspoon of Smoked Paprika

2 tablespoons of Sherry Vinegar

Pinch of Red Pepper chili flakes

Salt and Pepper to taste

¼ cup of Extra Virgin Olive Oil

Preparation:

Sauté Spinach with 1 tablespoon of Extra Virgin Olive Oil (Remove and set aside)

Fry bread in 2 tablespoons of Extra Virgin Olive oil for 2 min per side, add garlic cook for a min then add almonds, spices. Remove from heat.

In a mortar a pestle or small processor grind the bread, spices and garlic.

Add the sherry vinegar and mix into a paste, return to the pan

Add the grated tomatoes and the garbanzo beans cook for a minute and mix in spinach. If a bit dry add water as needed

Add salt and a pinch of cayenne pepper. Mash with fork, serve.