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les_recettes_de_margaux
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SOIRÉE TAPAS ✨ Summer Tapas Party Menu
A vibrant selection of summer tapas, perfect for an apéro dînatoire (dinner aperitif). This menu features refreshing Watermelon, Mint and Feta Rolls, savory Padron Peppers with a creamy Yogurt, Honey, and Roasted Garlic Sauce, sweet and herbaceous Whipped Ricotta and Rosemary Roasted Apricot Toasts, a zesty Octopus Salad, and a delicate Melon Carpaccio with optional prosciutto. It's a perfect spread for entertaining guests on a warm evening.
#tapas
#aperitif
#summer
#party food
#mediterranean
#french
#appetizers
#easy entertaining
Watermelon, Feta & Mint Rolls
Recipe Information
1h 20m
Prep Time
1h
Cook Time
2h 20m
Total Time
6
Servings
Medium
Mediterranean
French
Nutrition (per serving)
550
Calories
25g
Protein
45g
Carbs
30g
Fat
Padron Peppers & Yogurt Sauce
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Whipped Ricotta & Apricot Toasts
Instructions
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- Preheat your oven to 200°C (390°F). Prepare the garlic by placing unpeeled cloves on a small baking sheet, drizzling with a little olive oil.2m
Preview2mPreviewPreheat your oven to 200°C (390°F). Prepare the garlic by placing unpeeled cloves on a small baking sheet, drizzling with a little olive oil. - Halve and pit the apricots. Arrange them on a separate baking sheet, drizzle with 1 tbsp honey and 1 tbsp olive oil, and tuck in fresh rosemary sprigs.3m
Preview3mPreviewHalve and pit the apricots. Arrange them on a separate baking sheet, drizzle with 1 tbsp honey and 1 tbsp olive oil, and tuck in fresh rosemary sprigs. - Roast garlic for 20-25 minutes until soft and caramelized. Roast apricots for 15-20 minutes until tender and slightly browned. Let both cool completely.25m
Preview25mPreviewRoast garlic for 20-25 minutes until soft and caramelized. Roast apricots for 15-20 minutes until tender and slightly browned. Let both cool completely. - Prepare the Watermelon, Mint & Feta Rolls: Cut the watermelon into bite-sized cubes or small slices. Crumble the feta cheese and chop fresh mint. Assemble by layering or rolling watermelon with feta and mint. Drizzle with balsamic glaze if desired.10mPreview10mPreviewPrepare the Watermelon, Mint & Feta Rolls: Cut the watermelon into bite-sized cubes or small slices. Crumble the feta cheese and chop fresh mint. Assemble by layering or rolling watermelon with feta and mint. Drizzle with balsamic glaze if desired.
- Cook the Padron Peppers: Heat 1 tbsp olive oil in a pan over medium-high heat. Add Padron peppers and sauté for 5-7 minutes, until blistered and slightly softened. Transfer to a plate and sprinkle generously with sea salt.7m
Preview7mPreviewCook the Padron Peppers: Heat 1 tbsp olive oil in a pan over medium-high heat. Add Padron peppers and sauté for 5-7 minutes, until blistered and slightly softened. Transfer to a plate and sprinkle generously with sea salt. - Make the Yogurt, Honey & Roasted Garlic Sauce: Once the roasted garlic is cool, peel the cloves and mash them with a fork. In a small bowl, combine mashed roasted garlic, Greek yogurt, 1 tbsp honey, 1 tbsp lemon juice, salt, and pepper. Mix well until smooth.5m
Preview5mPreviewMake the Yogurt, Honey & Roasted Garlic Sauce: Once the roasted garlic is cool, peel the cloves and mash them with a fork. In a small bowl, combine mashed roasted garlic, Greek yogurt, 1 tbsp honey, 1 tbsp lemon juice, salt, and pepper. Mix well until smooth. - Prepare the Whipped Ricotta & Apricot Toasts: Slice baguette or ciabatta into 1-inch thick pieces and toast until golden. In a bowl, whip the ricotta cheese until light and fluffy; season with a pinch of flaky sea salt. Spread ricotta on toasted bread, then top with roasted apricots and fresh rosemary leaves.15m
Preview15mPreviewPrepare the Whipped Ricotta & Apricot Toasts: Slice baguette or ciabatta into 1-inch thick pieces and toast until golden. In a bowl, whip the ricotta cheese until light and fluffy; season with a pinch of flaky sea salt. Spread ricotta on toasted bread, then top with roasted apricots and fresh rosemary leaves. - Assemble the Octopus Salad: If using fresh octopus, cook until tender (typically boiled for 30-60 minutes, then sliced). If pre-cooked, simply slice into bite-sized pieces. Chop cherry tomatoes, red onion, cucumber, black olives, and yellow bell pepper. In a large bowl, combine sliced octopus, chopped vegetables, and fresh parsley. Dress with 2 tbsp lemon juice and 3 tbsp extra virgin olive oil. Season with salt and pepper and toss gently.15m
Preview15mPreviewAssemble the Octopus Salad: If using fresh octopus, cook until tender (typically boiled for 30-60 minutes, then sliced). If pre-cooked, simply slice into bite-sized pieces. Chop cherry tomatoes, red onion, cucumber, black olives, and yellow bell pepper. In a large bowl, combine sliced octopus, chopped vegetables, and fresh parsley. Dress with 2 tbsp lemon juice and 3 tbsp extra virgin olive oil. Season with salt and pepper and toss gently. - Prepare the Melon Carpaccio: Using a mandoline or a very sharp knife, thinly slice the cantaloupe melon. Arrange melon slices artfully on a serving platter. If using, thinly slice prosciutto and arrange over the melon. Drizzle with 1 tbsp olive oil and 1 tbsp balsamic glaze. Garnish with fresh torn mint leaves.10m
Preview10mPreviewPrepare the Melon Carpaccio: Using a mandoline or a very sharp knife, thinly slice the cantaloupe melon. Arrange melon slices artfully on a serving platter. If using, thinly slice prosciutto and arrange over the melon. Drizzle with 1 tbsp olive oil and 1 tbsp balsamic glaze. Garnish with fresh torn mint leaves. - Final Presentation: Arrange all prepared tapas dishes on a large platter or individual serving plates. Serve immediately or chill slightly if preferred. Enjoy your summer tapas soirée!5m
Preview5mPreviewFinal Presentation: Arrange all prepared tapas dishes on a large platter or individual serving plates. Serve immediately or chill slightly if preferred. Enjoy your summer tapas soirée!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
