Tapas - Tray One

Banderillas Concho
Pitted olives
pretzel sticks
favorite mustard
*Thread the olive onto the pretzel stick. Dab mustard on the olive.
Pile lots of these on a plate!
Queso y Pimientos con Miel (cheese and peppers with honey)
goat cheese
roasted red peppers, thinly sliced
whole grain crackers
*Thinly spread the goat cheese on the cracker. Drape several slices
or sprinkle the chunks of the red peppers over the cheese liberally.
Drizzle with honey.
(goat cheese gets a little stronger as it warms to room temperature,
so adjust your serving temp according to your tastes!)
Tapa de Logroño (a city in the heart of the Rioja wine country)
Marinated tuna (solid white albacore works well)
(6 oz tuna, mixed  with 1 tbsp white wine vinegar and chilled overnight)
6 hard boiled eggs
12 strips of sweet ham
*Cut eggs in half, then flatten the bottoms so they stand. Spoon a
little mayonnaise onto the
top of the cut egg half, then put a tsp or
so of tuna
into the mayo. Wrap the half-egg around the sides with
the strip of ham and fasten with a toothpick. Sprinkle with parsley.

All of these work best as a single pop-in-the-mouth bite, so size the
tapas as needed. Enjoy!