Tapas à la française

Ingredients

While Spanish tapas are often characterized by bold and robust flavors, Tapas à la française embraces a more refined and delicate approach. The French adaptation incorporates classic French ingredients and techniques, resulting in a fusion of flavors that is both sophisticated and irresistible. We alse have the original recipe for Tapas, so you can check it out.

• 200g (7 oz) Brie cheese, sliced 200g (7 oz) Brie cheese, sliced
• 200g (7 oz) Camembert cheese, sliced 200g (7 oz) Camembert cheese, sliced
• 200g (7 oz) Roquefort cheese, crumbled 200g (7 oz) Roquefort cheese, crumbled
• 200g (7 oz) Smoked salmon, thinly sliced 200g (7 oz) Smoked salmon, thinly sliced
• 200g (7 oz) Prosciutto, thinly sliced 200g (7 oz) Prosciutto, thinly sliced
• 200g (7 oz) Foie gras, sliced 200g (7 oz) Foie gras, sliced
• 200g (7 oz) Marinated olives 200g (7 oz) Marinated olives
• 200g (7 oz) Sun-dried tomatoes 200g (7 oz) Sun-dried tomatoes
• 200g (7 oz) Artichoke hearts 200g (7 oz) Artichoke hearts
• 200g (7 oz) Grilled asparagus 200g (7 oz) Grilled asparagus
• 200g (7 oz) Baguette, sliced and toasted 200g (7 oz) Baguette, sliced and toasted
• 4 tbsp Extra virgin olive oil 4 tbsp Extra virgin olive oil
• 2 tbsp Balsamic vinegar 2 tbsp Balsamic vinegar
• Fresh herbs (such as thyme, rosemary, or basil) for garnish Fresh herbs (such as thyme, rosemary, or basil) for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 35g (Total), 15g (Saturated)
• Carbohydrates: 15g (Total), 2g (Sugars)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Arrange the sliced Brie, Camembert, Roquefort, smoked salmon, prosciutto, and foie gras on a platter.
2. 2.
   Place the marinated olives, sun-dried tomatoes, artichoke hearts, and grilled asparagus on the platter.
3. 3.
   In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make a dressing.
4. 4.
   Drizzle the dressing over the tapas platter.
5. 5.
   Garnish with fresh herbs.
6. 6.
   Serve the tapas with toasted baguette slices.

Treat your ingredients with care...

• Brie and Camembert — Remove from the refrigerator 30 minutes before serving to allow them to reach room temperature and enhance their flavors.
• Foie gras — Use a sharp knife to slice the foie gras smoothly. Dip the knife in hot water between each slice for clean cuts.
• Baguette — Toast the slices until they are golden and crispy for the perfect texture.

Tips & Tricks

• Experiment with different types of French cheeses to add variety to your tapas platter.
• Serve the tapas with a glass of French wine for an authentic experience.
• Add a touch of sweetness by drizzling honey over the foie gras.
• Enhance the flavors of the marinated olives by adding a sprinkle of Herbes de Provence.
• For a vegetarian option, replace the foie gras with grilled vegetables such as zucchini or eggplant.

Serving advice

Arrange the tapas attractively on a large platter, allowing guests to choose their favorite bites. Encourage them to mix and match flavors to create their own unique combinations.

Presentation advice

Garnish the tapas platter with fresh herbs, such as thyme sprigs or basil leaves, to add a pop of color and freshness. Serve on a rustic wooden board or a decorative platter to enhance the visual appeal.