Exquisite Gluten-Free Spanish Tapas Platter: Patatas Bravas, Pan Con Tomate, and Queso de Cabra con Membrillo
Explore this exquisite gluten-free Spanish tapas platter recipe featuring Patatas Bravas, Pan Con Tomate, and Queso De Cabra Con Membrillo. Delight your senses with a cinematic presentation perfect for sharing with friends and family.
Allergens
Dairy (Cheese), Tree Nuts (Not in this recipe)
Ingredients
- 2 lbs small yellow potatoes
- 4 medium ripe tomatoes
- 1 baguette, gluten
- free
- 8 oz Manchego cheese, sliced
- 8 oz goat cheese, crumbled
- 1 cup membrillo (quince paste)
- Olive oil
- Salt and pepper
- Paprika
- Cayenne pepper
- Garlic
- Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and slice the potatoes into wedges, then toss with olive oil, salt, and a pinch of paprika and cayenne pepper. Spread them on a baking sheet and bake for 30 35 minutes, or until golden and crispy.
- Slice the tomatoes and toast the gluten free baguette. Rub each slice of bread with garlic and top with the sliced tomatoes. Season with salt, pepper, and olive oil.
- Arrange the patatas bravas on a serving platter, drizzle with the spicy sauce, and garnish with fresh parsley.
- Assemble the goat cheese and quince paste on top of the toasted baguette slices.
- Serve the Manchego cheese alongside the tapas, inviting your guests to enjoy a truly sensory experience.
Chef’s Insight
The combination of textures and flavors in this gluten-free Spanish tapas platter will surely impress your guests.
Notes
Use ripe tomatoes for the best flavor. - Adjust seasonings to your preference.