“Elegant Vegan Spanish Tapas Platter for Two: A Mouthwatering Sensory Feast”

Allergens

Wheat (gluten)

Ingredients

• 20 small new potatoes
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 4 cloves garlic
• 6 large button mushrooms
• 1/4 cup lemon juice
• 1/4 cup fresh parsley, chopped
• 2 cups mixed olives
• 1 cup cherry tomatoes
• 1/2 cucumber
• 1 small red onion
• 1/2 cup hummus
• 1 baguette, sliced

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and dry the new potatoes. Cut them into bite sized pieces and place them in a large bowl. Drizzle with 2 tablespoons of olive oil, add smoked paprika, salt, and pepper. Toss to coat evenly.
3. Spread the potatoes on a baking sheet lined with parchment paper. Bake for 25 30 minutes or until golden and tender. Remove from oven and set aside.
4. While the potatoes are baking, mince the garlic and place it in a food processor. Add 1 tablespoon of olive oil and process until a smooth paste forms. Set aside.
5. In a small bowl, combine the sliced mushrooms, lemon juice, and half of the chopped parsley. Let marinate for 10 minutes.
6. Slice the cucumber and red onion into thin rounds.
7. Toast the baguette slices until golden brown. Rub each slice with the garlic paste.
8. Assemble the tapas platter by arranging the patatas bravas, marinated mushrooms, hummus, mixed olives, cherry tomatoes, cucumber slices, and red onion rounds on a large serving tray. Drizzle with remaining olive oil and garnish with the remaining parsley.
9. Serve immediately with toasted garlic aioli rubbed baguette slices on the side.

Chef’s Insight

To enhance the mouthfeel and aroma, consider adding a pinch of smoked paprika or a drizzle of balsamic glaze to the marinated mushrooms.

Notes

Adjust the seasoning as needed. Feel free to add more herbs or spices to suit your taste preferences.