It is easy to host a fun Spanish Tapas Party with sparkling wine, Chorizo and Potatoes, and Spanish Olives and Prosciutto Crostini Tapas recipes.
Are you having guests over and trying to think of how to make your party unique? How about hosting a Spanish Tapas party with a few of your friends. It is easy, casual, fun, and delicious. Everyone will enjoy the Chorizo and Potatoes tapas dish as well as the Spanish Olives and Prosciutto Crostini with the Gloria Ferrer Sparkling Wine!
One of the styles I really like is a rustic elegance style. Basically, I love casual and comfortable furnishings but love a touch of elegance, such as a chandelier or other sparkly table decoration.
A Spanish Tapas party fits that style to a T. It is casual in that it has several small plates of appetizers that people can gather around and share. But I love to add a little elegance by pairing the tapas with Gloria Ferrer Sparkling Wine! Plus I just love the bubbles!
For sparkling wine, I like Gloria Ferrer Caves & Vineyards because it is owned and founded by the Ferrer family of Spain and named for José Ferrer’s wife, Gloria. The winery opened in 1986 in the now-famous region in southernmost Sonoma County.
In addition, Gloria Ferrer is not only the first sparkling wine house in Sonoma Carneros but also the first to bring back clones from France to plant their vineyard, and they have earned over 500 gold medals and 50 90+ scores in the last 5 years.
Tapas parties are fun because they encourage people to gather around a table and visit while they share small plates of appetizers. I love Spanish flavors, and I know I’m not the only one since Tapas are becoming increasingly more popular year after year.
Have you seen all the Tapas restaurants opening up? We have dozens in our town, and I’m sure you have them in your town too.
However, I prefer having a few friends over at my home where it is a little more relaxed and casual.
A delicious yet simple Tapas appetizer is a Spanish Olive Prosciutto Crostini. Doesn’t that name sound fancy? It is really simple. It is a sliced Spanish olive on top of Prosciutto and Manchego cheese (or you can use any cheese you like) on top of a toasted baguette slice. It is so simple yet so delicious!
My favorite Tapas recipe is the Chorizo and Potatoes. I pan fried the pork chorizo with chopped onions and diced potatoes. The spicy chorizo adds so much flavor to the potatoes.
Other simple options are to add marinated olives in a bowl and serve with some toasted french bread and cheese.
Of course, it dresses up the tapas to wash them down with some fun bubbly sparkling wine from Gloria Ferrer.
The vintage Blanc de Blancs is made entirely of 100% hand-harvested Chardonnay. This gives it a complex yet dry and elegant flavor profile that continues to improve with extended aging.
The Sonoma Brut is crafted entirely from hand-harvested Pinot Noir and Chardonnay grapes. This brut is dominated by Pinot Noir, which is a stylistic decision to enable the complex aromatic and palate profile.
Go ahead and plan your Spanish Tapas Party with these delicious recipes and Gloria Ferrer Sparkling Wines!
Which is your favorite Spanish Tapas Party Recipe?
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- 1/2 baguette sliced
- 1 8-ounce package Manchego Spanish Cheese (or gruyere)
- 1 3-ounce package thinly sliced Prosciutto or Serrano Ham
- Spanish Olives sliced in half
- 6 ounces pork chorizo sausage
- 2 large russet potatoes diced
- 1/2 onion chopped
- Salt and pepper to taste
- Preheat oven to 400 degrees F.
Bake the French Bread slices for about 5 minutes or until toasted. Remove from oven.
- On top of each French bread slice, add a small slice of cheese and prosciutto.
- Top with 1/2 of a sliced Spanish Olive. Repeat until all French bread toasts have been covered.
- Bring 4 cups of water to a boil. Add potatoes and par-boil for 6-7 minutes. Drain
In a large skillet over medium heat, add the chorizo and cook for a minute or two.
Then add the chopped onions and diced potatoes and cook for 5 minutes or until potatoes are fork tender.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.