3 tapas to bring on your next picnic
Three tapas dishes for the perfect Spanish picnic
Whether you’re headed to an outdoor concert, a garden party, or just the park, this sunny season is prime picnic time – and what better than tapas to make the perfect picnic fare. To get you started, we’ve picked out three picnic worthy tapas that are guaranteed to inspire you to get out there this summer. All that’s left is to pop a bottle of Campo Viejo and enjoy the sunshine.
Torta Espanola (Spanish omelette)
This is a simple potato dish that can be enjoyed hot or cold, as a starter, main or as tapas at a picnic.
Because it’s easy to transport – you can even turn it into sandwiches by placing a piece of the omelette in a baguette. Best served with a dollop of aioli and a glass of Campo Viejo Tempranillo.
Spanish Jamón, Queso y Chorizo con Pan (Ham, Cheese, Chorizo and Bread)
A ham and cheese sandwich is hard to beat, and this Spanish version is exceptional. It features the classic pairing of Manchego cheese and jamon, or chorizo on a crusty baguette. It's perfect for picnics, hikes, and boat rides. Simply wrap the sandwich with wax paper and butcher paper, and fold the corners in for a perfectly packaged treat. Don't forget to pair with some olives, or petit cornichons, and a glass of Campo Viejo Cava Brut Reserva. These easy-to-make, travel-ready classics are guaranteed to be the highlight of your next picnic.
Crema de limon (Spanish lemon cream)
This simple treat is creamy, cool and boasts a fresh lemon flavour – the perfect accompaniment to top off a summer picnic. From start to finish, this no-cook dessert takes less than ten minutes to prepare and uses only three ingredients. And what makes it delightfully picnic friendly is that it’s served in small mason jars.
- Juice and zest from two lemons
- 3/4 cup condensed milk
- 3 cups Greek yogurt
- Blueberries or strawberries for garnish (optional)
Wash and dry 4 small mason jars (any small lidded jars will do). Set aside.
Using a stick blender (or standard blender) mix lemon juice, half the lemon zest and condensed milk together.
Add half the yogurt to the mixture and blend well. Add remaining yogurt and continue to blend. It should look thick and creamy. If you prefer it a little thicker, add more condensed milk.
Divide mixture between 4 mason jars and secure lids. Chill in refrigerator for 1.5hrs.
Before serving, top with lemon zest and fruit.