Tapas - Tray One
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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!
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Queso y Pimientos con Miel (cheese and peppers with honey)
goat cheese
roasted red peppers, thinly sliced
honey
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!)
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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
mayonnaise
parsley
*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!