Trio of Tapas Recipes

These savory snacks are the perfect accompaniment to a cold beer or glass of wine. With a mixing bowl and a sheet pan, and almost no cook time, you can serve a variety of tapas using simple ingredients that are easy to keep on hand. These recipes require minimal prep and have flexibility built in for whichever ingredients are in stock in the pantry. Store the nuts at room temperature while keeping the feta and olives in the refrigerator. Simply portion into colorful stoneware Tapas Dishes before serving.

Spiced Nuts

1 1/2 cups raw nuts, such as cashews, almonds or pecans

1/4 teaspoon dried spices, such as caraway or fennel seeds

Olive oil

Crushed red pepper flakes

Salt

Freshly ground black pepper

Marinated Feta

1 1/2 cups firm cubed cheese, such as feta, mozzarella or haloumi

1 lemon, zested and juiced

2 tablespoons jarred peppers, such as Sweety Drop or pimentos

2 tablespoons freshly chopped green herbs, such as parsley or oregano

Olive oil

Crushed red pepper flakes

Salt

Freshly ground black pepper

Marinated Artichoke Hearts and Olives

1 1/2 cups water-packed artichoke hearts, drained and halved

1/4 cup pitted and crushed olives, such as Castelvetrano or Kalamata

1/4 cup pickled red onions

1/4 cup whole herb leaves, such as basil or parsley

Olive oil

Salt

Freshly ground black pepper

For the spiced nuts:

Preheat oven to 350°F. Place the nuts and spices in a small mixing bowl. Drizzle with enough olive oil to lightly coat the nuts. Season to taste with red pepper flakes, salt and pepper.

Spread the nuts evenly on a non-stick sheet pan. Cook in preheated oven until toasted and fragrant, about 10-12 minutes, tossing halfway through. Remove from the oven and allow to cool. Place in a tapas dish (or other small dish) to serve.

For the marinated feta:

Place the cheese, lemon juice, lemon zest, peppers and herbs in a small mixing bowl. Drizzle with enough olive oil to lightly coat the mixture. Toss to combine, then season to taste with red pepper flakes, salt and pepper. Place in a tapas dish (or other small dish) to serve.

For the marinated artichokes and olives:

Place the artichoke hearts, olives, red onion and herbs in a small mixing bowl. Drizzle with enough olive oil to lightly coat the mixture. Toss to combine then season to taste with salt and pepper. Place in a tapas dish (or other small dish) to serve.