Tapas are shareable bites meant to be enjoyed with wine and friends. They started as small bits to eat with a drink in Spain, i.e bar food. They have evolved into so much more! Now there are restaurants devoted to tapas all around the world, where patrons order 2-3 tapas per person, and share the dishes.
Open air market in Santa Fe.
Kelly first introduced us to tapas restaurants after a high school trip to Spain where she had eaten in one. On a recent trip to Santa Fe, New Mexico, Eric & I found an acclaimed tapas restaurant. This is a favored way to eat for us because we get to share a bunch of dishes. There are usually so many good choices that it is hard to pick just a few! One of my guidelines for visiting a new area is to eat someplace different any time we eat out. I made an exception for La Boca. We ate there two evenings in a row. Chef Caruso came from New England with a love of Spanish and Latin inspired foods that melded perfectly with the cuisine culture of New Mexico. We were impressed enough with the food there to buy the chef’s gorgeous cookbook. We had him autograph it as a gift for Kelly. Before presenting it to her, I paged through it, marking recipes to try. This one was at the top of my “Gotta Try!” list. It was a hit with us and pretty easy to do at home!
Baked Goat Cheese with Sofrito (adapted from España by James Campbell Caruso)
Serves 6 (as appetizer sized servings)
We ordered the Spanish sherry online when we couldn’t find it locally.
Sofrito Makes 3 cups (This can be made in advance and refrigerated until needed.)
- 4 large tomatoes, diced
- 1 green bell pepper seeded & diced
- 1 yellow onion diced
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon Spanish sherry vinegar
- salt & pepper to taste
Heat the olive oil in a medium saute pan. Add all the other ingredients and cook it on low heat for 35 minutes, until all the ingredients are soft and well blended.
Colorful flavor!
Keep the sofrito covered and refrigerate it for up to 1 week. What you don’t use on the goat cheese can be used in sauces, soups & stews or as a condiment like salsa for eggs, burgers, etc.
The vegetables rich complexity comes through in the sofrito.
Baked Goat Cheese
- 1/2 cup extra virgin olive oil, divided
- 18 1/2-inch slices of baguette
- 12 ounces fresh goat cheese
- 3/4 – 1 cup of sofrito
- 1/4 cup chopped fresh parsley
Heat the oven to 400°. Heat 1/4 cup of the oil in a skillet over high heat. Add the bread slices and toast them until they are slightly brown, about 1 minute per side. Add more oil, a little at a time as needed. Set the bread slices aside, keeping them covered with a clean cloth or towel to keep them warm.
Toast some fresh baguette slices.
Put the goat cheese in an ovenproof baking dish and top it with the sofrito. Bake it until the cheese is hot and bubbly, about 8-10 minutes.
The sofrito gets mounded on the goat cheese.
Drizzle the baked cheese with a tablespoon or 2 of olive oil if desired and sprinkle with the parsley. Serve on top of the toasted baguette.
A very satisfying meal!
Little bites with big flavor say Spain on a plate! ~Linda
Baked Goat Cheese with Sofrito (adapted from España by James Campbell Caruso)
Serves 6 (as appetizer sized servings)
Sofrito Makes 3 cups (This can be made in advance and refrigerated until needed.)
- 4 large tomatoes, diced
- 1 green bell pepper seeded & diced
- 1 yellow onion diced
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon Spanish sherry vinegar
- salt & pepper to taste
Heat the olive oil in a medium saute pan. Add all the other ingredients and cook it on low heat for 35 minutes, until all the ingredients are soft and well blended.
Keep the sofrito covered and refrigerate it for up to 1 week. What you don’t use on the goat cheese can be used in sauces, soups & stews or as a condiment like salsa for eggs, burgers, etc.
Baked Goat Cheese
- 1/2 cup extra virgin olive oil, divided
- 18 1/2-inch slices of baguette
- 12 ounces fresh goat cheese
- 3/4 – 1 cup of sofrito
- 1/4 cup chopped fresh parsley
Heat the oven to 400°. Heat 1/4 cup of the oil in a skillet over high heat. Add the bread slices and toast them until they are slightly brown, about 1 minute per side. Add more oil, a little at a time as needed. Set the bread slices aside, keeping them covered with a clean cloth or towel to keep them warm.
Put the goat cheese in an ovenproof baking dish and top it with the sofrito. Bake it until the cheese is hot and bubbly, about 8-10 minutes.
Drizzle the baked cheese with a tablespoon or 2 of olive oil if desired and sprinkle with the parsley. Serve on top of the toasted baguette.