Spain on a Fork > All Recipes > Tapas > The 4 BEST Spanish Tapas During Summer | Quick & Easy 5 Minute Recipes
All Recipes, Tapas / June 20, 2022

The 4 BEST Spanish Tapas During Summer | Quick & Easy 5 Minute Recipes

With summer finally here, there is nothing better than refreshing food that is packed with flavors, easy to make and requires absolutely no cooking. In this post, we have exactly that. I´m going to show you how to make the 4 BEST Spanish Tapas During Summer.

The 4 BEST Spanish Tapas During Summer
The beauty of these 4 tapas dishes, besides the fact that they´re made with the simplest ingredients, is that each one comes together in just 5 minutes. You can serve each one individually, or make them all at the same time for an incredible meal.

The 4 BEST Spanish Tapas During Summer
These tapas dishes can be served at room temperature, as you make them, or add them into the fridge and served chilled. Either way, serve them next to a bottle of Spanish cava or white wine for the ultimate Spanish experience.

The 4 BEST Spanish Tapas During Summer

TIPS & TRICKS to Make these Recipes: You can make these tapas ahead of time and store in the fridge. They will hold for up to 3 days.

The 4 BEST Spanish Tapas During Summer

Key Ingredients & Cookware I used in this Recipe:
JARRED ROASTED RED BELL PEPPERS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make The 4 BEST Spanish Tapas During Summer

The 4 BEST Spanish Tapas During Summer
5 from 2 votes
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The 4 BEST Spanish Tapas During Summer

Course Appetizer
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

CUCUMBER BITES WITH SPANISH TUNA SALAD

  • 1/2 english cucumber
  • 8 oz canned tuna in olive oil 225 grams
  • 1/2 cup mayonnaise 115 grams
  • 1 clove garlic
  • 1 shallot
  • 1 tbsp finely chopped parsley 4 grams
  • pinch sea salt
  • dash black pepper

MANCHEGO CHEESE WITH STRAWBERRIES

  • 8 slices Manchego cheese aged 6 months
  • 4 strawberries
  • 1 tbsp extra virgin olive oil 15 ml
  • 1 tsp dried rosemary 1.20 grams

TOMATO BRUSCHETTA

  • 1 crunchy baguette
  • 3 tomatoes
  • 1 clove garlic
  • 2 tbsp finely chopped parsley 8 grams
  • 1 tsp sherry vinegar 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper

ROASTED PEPPERS WITH HERBED CREAM CHEESE

  • 4 jarred roasted red bell peppers
  • 3/4 cup cream cheese 160 grams
  • 1/2 tsp dried thyme .50 grams
  • 1/2 tsp dried oregano .50 grams
  • 1/2 tsp dried parsley .50 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper
  • 8 crackers

Instructions

CUCUMBER BITES WITH SPANISH TUNA SALAD

  1. Cut the cucumber (washed & patted dry) into rounds that are 1 cm thick (3/8 inch), place slices on a serving dish, all in a single layer

  2. Drain the canned tuna into a sieve with a bowl underneath, mix the tuna, then add into a large bowl (discard the oil), along with 1/2 cup mayonnaise, 1 clove garlic finely grated, 1 shallot thinly sliced, 1 tbsp chopped parsley and season with sea salt & black pepper, mix together until well combined

  3. Add a spoonful of the tuna salad over each slice of cucumber, serve at room temperature or chilled

MANCHEGO CHEESE WITH STRAWBERRIES

  1. Add the slices of Manchego cheese (1/4 inch / .635 cm thick each) on a serving dish, all in a single layer

  2. Cut the strawberries (washed & patted dry) in half lengthwise, cut off any of the stem, add 1 half over each slice of cheese, cut side down, drizzle with extra virgin olive oil and sprinkle with dried rosemary, serve at room temperature or chilled

TOMATO BRUSCHETTA

  1. Thinly slice the tomatoes (washed & patted dry) and then roughly chop, add into a large bowl, along with 1 clove garlic finely grated, 2 tbsp chopped parsley, 1 tsp sherry vinegar, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together and set aside

  2. Cut the crunchy baguette into 1 inch (2.50 cm) thick slices, add them into a serving dish, all in a single layer

  3. Using a slotted spoon, add the tomato mixture over each slice of baguette, serve at room temperature or chilled (if you opt for chilled, add the tomato mixture over the sliced baguette when ready to serve, so the bread doesn´t get soggy)

ROASTED PEPPERS WITH HERBED CREAM CHEESE

  1. Add 3/4 cup cream cheese (at room temperature) into a large bowl, along with 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed

  2. Pat dry the jarred roasted red bell peppers with paper towels, then gently stuff each one with the herbed cream cheese

  3. Gently cut each stuffed pepper in half lengthwise, add each half over a firm cracker and transfer into a serving dish, serve at room temperature or chilled (if you opt for chilled, add over the cracker when ready to serve so the cracker does not get soggy)

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10 Comments

  1. Charles Pascual

    5 stars
    We’ve made three of the four so far (the roasted red peppers are tonight, along with your Ensalada de Calabacin) – these are terrific! Easy to prepare and full of great flavors and textures. Just the thing for a summer meal. You have us going on tapas again and we’re revisiting some of our favorites on your site. Thanks.

    29 . Jun . 2022
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      29 . Jun . 2022
  2. Amanda Wilson

    5 stars
    did the first three – not a fan of cream cheese…………j
    will definitely be doing them again (added some chili flakes to the tuna mix……… ) 🙂

    25 . Jun . 2022
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 much love

      25 . Jun . 2022
  3. Jennifer

    hola, Albert! I am really enjoying your recipes! My father was from Barcelona and I grew up eating so many of the recipes you make. My childhood favorites were tortilla espanola, a gazpacho type salad, tomato bruschetta, and ajo sauce. I have recently made your patatas deluxe and ajo, lentil stew with potatoes and chorizo. Today I made your ensaladilla rusa. Next is the tomato bruschetta, but I don’t know what type of sherry vinegar to purchase. There is a sweet and a non sweet version. If you could let me know, I would greatly appreciate it. I cannot ask my wonderful father, as he has passed. I hope you have a wonderful day. Gracias!

    24 . Jun . 2022
    • Spain on a Fork

      So happy you are enjoying the recipes! Here is the sherry vinegar I use: https://amzn.to/3A2Dpvg

      Much love 🙂

      25 . Jun . 2022
  4. Gisela Kistner

    Que buena pinta tienen estos tapas. Los voy a probar

    22 . Jun . 2022
    • Spain on a Fork

      Cuanto me alegro! Saludos 🙂

      22 . Jun . 2022
  5. Ramya

    cant wait to make all soon for me for the 4 tapas can i use mushrooms / vegan mayo / vegan cheese and vegan cream cheese i never had spanish tapas before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    20 . Jun . 2022
    • Spain on a Fork

      Sounds great Ramya! Have a great week 🙂 Much love

      20 . Jun . 2022

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