TAPAS PLATTER Recipe

Marinate Olives

In a medium bowl combine 2 cups mixed pitted olives, 3 tbsp extra-virgin olive oil, 2 thinly sliced garlic cloves, 1 tsp chopped rosemary, 1 tsp lemon zest and 1 tsp smoked paprika. Toss to coat, cover and refrigerate at least 1 hour (or up to 24 hours) to allow flavors to meld. Bring to room temperature before serving.

Moroccan Almonds

Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 cup whole almonds and toast, stirring frequently, about 3–5 minutes until fragrant and lightly browned. Stir in 1/2 tsp ground cumin, 1/2 tsp sea salt and 1 tsp brown sugar. Continue to cook 30 seconds to caramelize sugar, then pour onto a plate to cool.

Preheat oven to 425°F (220°C). Toss 1.25 lbs peeled and cubed potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder and 3/4 tsp salt. Spread in a single layer on a rimmed baking sheet and roast until golden and crisp, 30–35 minutes, turning once halfway through.

Warm 1/2 cup bravas sauce in a small saucepan over low heat until just simmering. When potatoes are done, transfer to a serving dish, spoon bravas sauce over the potatoes, then drizzle 1/4 cup aioli in a zigzag. Garnish with 1 tbsp chopped parsley. Keep warm until plating.

Make batter: In a bowl whisk 3/4 cup all-purpose flour, 1/4 tsp baking powder and 1/4 tsp salt. Add 1 beaten egg and 1/2 cup cold sparkling water, whisk to a smooth, slightly thick batter. Chill 10 minutes.

Heat 1 cup neutral oil in a deep skillet or pot to 350°F (175°C). Pat 8 oz halloumi cubes dry. Working in batches, dip halloumi cubes into batter, allow excess to drip off, and carefully lower into hot oil. Fry 2–3 minutes per batch until puffed and golden. Remove to paper towels to drain. Serve with lemon wedges.

Sear chorizo: Heat a small skillet over medium-high heat (no added oil needed if chorizo is oily). Add 6 oz sliced chorizo in a single layer and sear 1–2 minutes per side until browned and slightly crisp at edges. Transfer to paper towel-lined plate.

Prepare burrata: Bring 8 oz burrata to room temperature. Just before serving, place burrata on the platter, gently tear open so the creamy center is visible. Drizzle a little lemon oil (see next section) and sprinkle microgreens or basil.

Lemon oil: Combine 1/4 cup extra-virgin olive oil with 1 tsp lemon zest in a small jar. Let sit 10–15 minutes to infuse. Strain if desired. Use to drizzle over burrata and halloumi puffs.

Balsamic reduction: In a small saucepan bring 1/2 cup balsamic vinegar and 1 tsp brown sugar (optional) to a gentle simmer over medium-low heat. Simmer until reduced by about half and syrupy, about 8–12 minutes. Cool slightly; it will thicken more as it cools. Transfer to a squeeze bottle or small bowl for drizzling.

Prepare bread: Preheat broiler or grill pan. Brush sliced ACME bread lightly with 1 tbsp olive oil and broil/grill until crisp and charred at edges, about 1–2 minutes per side. Rub warm toasts with a cut lemon half if desired and sprinkle flaky sea salt to taste.

Assemble platter: On a large wooden board or platter arrange: marinated olives, Moroccan almonds, a bowl of papas bravas topped with aioli and parsley, a cluster of hot halloumi puffs with lemon wedges, seared chorizo, and burrata. Drizzle lemon oil over burrata and halloumi puffs, and artistically drizzle balsamic reduction over or near the burrata. Place sliced ACME bread alongside. Garnish with microgreens or basil. Serve immediately so warm elements remain hot.