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Brie and Sweet Potato Bites

Posted on by The Olive Oil Hunter

These bites make an elegant appetizer. For the sweet potatoes, choose long rather than rounded ones to get the most slices from each. Keeping the brie refrigerated until needed makes it easier to cut.

Ingredients

  • Extra virgin olive oil
  • 2 sweet potatoes, about 7 to 8 inches long and 2 pounds in total
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries
  • 8 ounces brie, cut into 16 pieces
  • 2 tablespoons chopped fresh thyme

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and generously drizzle the paper with olive oil. Rinse the potatoes and pat dry. Trim off the pointy ends and slice each potato into 8 rounds about 1/2-inch thick. 

Step 2

Arrange the rounds on the sheet pan, drizzle each with olive oil, and sprinkle with the salt and pepper. Roast for 30 minutes or until a knife tip slides easily through them.

Step 3

Carefully take the sheet pan out of the oven and top each round with a few dried cranberries and a piece of brie. Return to the oven for 2 to 3 minutes until the cheese has melted.

Step 4

Once out of the oven, sprinkle with the thyme and drizzle with more olive oil. Let cool slightly before serving.

Yields 16 bites

Pan con Tomate

Posted on by The Olive Oil Hunter

This Catalan twist on bruschetta is simple and delicious. Choose the ripest tomatoes you can find. If available, Sungold cherry tomatoes make for a tasty and eye-catching tapa.

Ingredients

  • 8 ounces fresh tomatoes
  • 3 garlic cloves, chopped
  • 1 teaspoon sherry vinegar, preferably Pedro Ximénez, or more to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon each coarse sea salt and freshly ground black pepper
  • 3 slices crusty bread, toasted and cut in halves or thirds
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • Optional: Manchego cheese shavings, Maldon sea salt flakes

Directions

Step 1

Coarsely chop the tomatoes by hand or using the pulse function of the food processor. Transfer to a medium bowl and add the garlic, vinegar, olive oil, thyme, salt, and pepper. Stir well and let sit for 30 to 60 minutes for the tomatoes to absorb all the flavors.

Step 2

To serve, plate the toasts and top each piece with some of the marinated tomatoes. Garnish with the parsley and, if using, Manchego and a few flakes of Maldon salt.

Serves 4

Beef Pinchitos

Posted on by The Olive Oil Hunter

Pinchitos, skewers of highly spiced meat, are the highlight at barbecues across many areas of southern Spain. Though this recipe features beef, it’s equally good with chicken, pork, and lamb. To make pinchitos without turning on the grill, you can sear the meat in a Dutch oven and then place it on skewers to serve as a finger food, or plate right out of the pot. This recipe can be doubled or tripled for a large group.

Ingredients

  • 2 pounds beef tenderloin, rib eye, or other choice cut
  • 4 tablespoons extra virgin olive oil, plus more for cooking
  • 4 garlic cloves, finely chopped
  • 1 tablespoon pimentón
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons coarse sea salt
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper

Directions

Step 1

Cut the beef into 1 1/2–inch cubes; you should have about 48. In a glass bowl large enough to hold the meat, add 4 tablespoons olive oil and all the herbs and spices; whisk to combine. Add the beef cubes and toss well to coat. Marinate in the fridge from 1 hour to overnight (the longer the marination, the more intense the flavor will be).

Step 2

To grill, thread 4 cubes on each of 12 metal or wooden skewers (if using wooden ones, soak them in water for 30 minutes to avoid burning). Brush the meat lightly with olive oil. Grill over high heat for 4 to 8 minutes, rotating the skewers every minute or two until seared.

Step 3

To sear on the stovetop, brush a very small amount of olive oil inside a Dutch oven or large cast-iron skillet, then heat over medium-high heat. When hot, add 3 tablespoons olive oil and the beef cubes (as many as will fit without crowding—make in batches as needed). Sear for a minute on each side until nicely browned, using tongs to turn them. If serving as a finger food, thread four cubes on each of 12 skewers.

Serves 6

Iberian Charcuterie Board

Posted on by The Olive Oil Hunter

This is one of my favorites, and it involves no cooking and minimal prep. At its center are cured meats from the unique black Iberian pigs. The star of the show is jamón Ibérico, a cured ham with wonderful flavor. I also love chorizo Ibérico, cured sausage redolent of garlic and pimentón; salchichón Ibérico, similar to chorizo but without pimentón; and lomo, cured pork loin. Save room for Spanish cheeses, which run the gamut from mild-yet-flavorful Manchego to nutty-and-buttery Idiazábal to Cabrales, an intense blue. While these Spanish delicacies may not be as ubiquitous as French brie and Italian prosciutto, they are readily available at many gourmet shops and online specialty purveyors.

Ingredients

  • 8 ounces jamón Ibérico, sliced
  • 8 ounces chorizo Ibérico or salchichón Ibérico, sliced
  • 8 ounces lomo, sliced
  • 8 ounces Manchego cheese
  • 8 ounces Cabrales or Idiazábal (or both) Marcona almonds
  • Spanish olives
  • Fresh grapes or figs
  • Crusty bread
  • Crackers
  • Extra virgin olive oil

Directions

Step 1

Assemble the charcuterie about an hour before serving to allow the meats and cheeses to reach room temperature.

Step 2

Choose a large wooden board or ceramic platter. Arrange slices of each meat in its own section. Cut the Manchego into cubes and place at one corner; place other cheeses at the opposite corner. Fill in the gaps with the nuts, olives, and fruit.

Step 3

Slice the bread and arrange on one side of the board or on a separate plate with the crackers. Serve with olive oil for dipping the bread and drizzling over the meats.

Serves 8