Tapas (Take One)
Here in Charlotte, it was pretty gloomy out yesterday. Usually when the weather is kind of “blah” out, I either read a book and/or bake something up in the kitchen.
Earlier in the day, I made some chocolate chip blondies for Michael to bring into work today. They were not even remotely healthy, so I’ll spare you the recipe and the drool worthy photos.
Ok, maybe I’ll share just one picture.
Because I was feeling ambitious, I also decided to make tapas.
For those of you who are not familiar with tapas (pronounced TAH-pahs), they are small dishes or finger foods originated in Spain.
Important: If someone ever asks you to go to a “topless” bar, they are probably really saying “tapas” bar. Probably.
I really love tapas because of the variety. You can just make a little bit of everything that you’re in the mood to eat!
The dishes that I made last night included meatballs with sauce, flatbread pizza with caramelized onions, and what I like to call Sweet & Savory Fillo Bites.
Since I now have three whole recipes to share with you, I’m going to split this post into a few separate parts.
Sweet & Savory Fillo Bites
Prep time: 10 minutes
Bake time: 8 minutes (approximately)
Nutrition: 91 calories each
These little bite sized treats will satisfy your taste buds whether you’re craving something salty or sweet, and the goat cheese adds a creamy texture that you’ll be sure to love!
6 mini fillo shells (Thank you, HLS swag bag!)
1/2 tablespoon olive oil
1 cup spinach, washed and dried
2 slices turkey bacon or veggie bacons, sliced into pieces
2 ounces goat cheese
4 medjool dates, pitted and diced
Pre-heat your oven to 350 degrees F.
Heat olive oil in a skillet on medium-high. Add the bacon pieces and cook for 2 minutes. Add the spinach and cook for an additional 2 minutes.
Transfer the bacon mixture to a small bowl. Add the goat cheese (reserving some for garnish) and dates.
Scoop a tablespoon of the mixture into each cup and pat down.
Bake for approximately 8 minutes, watching the shells closely. When the shells are lightly browned and slightly crisp, remove from the oven. Top with the reserved goat cheese (optional) and serve.
Even though we both really enjoyed the entire tapas meall, it was a lot of work for just the two of us. A lot. Next time, I’ll save it for special dinner guests. Don’t get me wrong, Michael is definitely special. He’s just not a guest.
Have you ever gone to a tapas bar/restaurant? Have you ever made them at home? More tapas coming at ya tomorrow!
Have a great day!