Mini tapas

Pop in to your local deli and choose a mixture of marinated vegetables, cheeses and cold meats. We've used pan-fried chorizo with parsley and garlic, jamon (see note) or prosciutto slices, manchego (see note) cheese, quince paste and marinated olives. Serve with this easy broad bean salad and classic tomato-rubbed bread.

Ingredients 

•  1 cup frozen broad beans (or we used canned mini broad beans (see note))
•  4 roast capsicum pieces (about 180g total), cut into strips
•  1 1/2 tablespoons extra virgin olive oil
• Tomato-rubbed bread (pan con tomate)
•  4 slices sourdough bread
•  1-2 tablespoons extra virgin olive oil
•  1 garlic clove, halved
•  2 tomatoes, halved

Method 

Step 1
Blanch frozen broad beans in boiling salted water for 2-3 minutes. Drain and refresh, then peel. (For canned baby beans, just drain.) Toss the broad beans, capsicum and oil in a bowl, season, then transfer to a serving dish.
Step 2
For tomato-rubbed bread, brush sourdough with oil and grill 1-2 minutes each side until golden. While warm, rub with cut side of garlic, then cut side of tomato, allowing juice to soak into bread.


Notes

Available from selected delis and gourmet shops.

Nutrition

Energy 1471kJ	Fat saturated 3.00g
Fat Total 25.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 22.00g	Dietary Fibre g
Protein 8.00g	Cholesterol mg
Sodium 574.97mg

Source:

http://www.taste.com.au/recipes/19336/mini+tapas