Spanish tapas platter

Spanish tapas platter

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  • 8
  • Easy
  • Health conscious
  • 20 minutes
  • 40 minutes
  • Woolworths Kleine Zalze Chenin Blanc


  • 350 g Woolworths roasting vine tomatoes
  • Olive oil, to moisten
  • Sea salt, to taste
  • 4 tricolore peppers
  • 8 basil leaves
  • 200 g black olives, drained and smashed
  • 70 g Serrano ham
  • 225 g Woolworths smoked chorizo sarta, sliced
  • 150 g Manchego cheese
  • Crusty bread, for serving

Cooking Instructions

  1. Preheat the oven to 220°C. Place the tomatoes on a baking tray, moisten with olive oil and season with salt. Roast for 20 minutes, or until starting to catch.
  2. Halve the peppers lengthways, core and seed. Place on a baking tray and top each half with a basil leaf, garlic clove and some olives. Moisten with olive oil. Bake at 190°C for 30 minutes, or until very tender and starting to catch.
  3. To assemble, arrange the meat on the platter. Add the thinly sliced cheese, tomatoes and peppers. Serve with crusty bread and olive oil.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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