A tapas style menu is a great way to entertain in the summer, since guest can eat as little or as much of each offering as they like. Also, some guests may just need a snack, while others may want a full meal.

Everything was healthy, flavorful and alluring. The small mozzarella balls and cherry tomatoes for the Caprese Amuse~bouche were stacked on toothpicks between basil leaves; the Chicken Gloriouso entrée was skewered, and served with spunky dipping sauces. The Mushroom Aperitivos and Crab et Fromage Tartelettes were marvelous, warm, bite~sized morsels that were baked in muffin tins.

I got to help out with the garnish and presentation of the food, so I put another set of my fave Weck canning jars into play, creating individual portions of the Garden Tabbouleh, which was deliciously spiked with cucumbers, peppers, tomatoes and plenty of fresh mint and parsley.

 These endive leaves topped with marinated grilled shrimp, avocado and a squeeze of lime were an especially colorful course.

 

Oh, and to drink with your tapas, May I offer you a glass of Albariño?

¡Ah! Divino!