Easy cold tapas recipes are the ultimate tapas party appetizers. This tapas platter is delicious and ideal for any gathering and can be put together in less than an hour. Tender avocado is combined with hearty wild rice, fresh sweet fennel, crunchy purple cabbage, creamy roasted sweet potato flesh, almonds and more.
I love using my wooden cutting boards and other wooden platters to create a beautiful display of fruits, nuts, whole grains and veggies when I’m entertaining. It’s fresh. It’s easy. It’s fun. And it’s different. This isn’t something you see every time you’re a house guest, is it?
I didn’t think so.
I was so bored with serving the same ol’ same ol’ appetizers when entertaining and thought the idea of a tapas party would be fun and creative. Something unconventional, which is how I like it. Feel free to create your own platter however you wish, whether you want a Spanish tapas menu or something basic and more American, you can mix it up and toss together whatever you’d like. Cold tapas recipes can be made from any leftovers you have in your fridge, as well. Toss in any roasted veggies you have from the week or leftover fruit as well as any nuts, seeds or dried fruit you have on hand.
So, let’s take a look at what I’ve laid out on this platter for you today so you can emulate it and serve your guests a fun mini appetizer the next time you’re entertaining. Trust me, a tapas party is a great idea. You can make this platter as large or small as you’d like. I was serving 4 people so I used 2 sweet potatoes and 1 of the other veggies such as cabbage and avocado but if you’re serving more people, you can double or triple those ingredients.
I used the following veggies but as I mentioned, a cold tapas recipe can be created from anything in your fridge and pantry so have fun with it. I used a ripe avocado, purple cabbage, a head of fennel (and the fronds, which you see as those hairy green strings on top), wild rice, almonds, Brazil nuts, fresh figs and roasted sweet potato flesh. I chose these ingredients because they’re naturally sweet without having to add any sugar. Then, instead of topping this platter with olive oil and vinegar, I used creamy almond butter and drizzled it on top, which is so satisfying and delicious.
I hope this inspires you to create a fun little mini tapas party in your home whether it’s just for yourself on a Friday night watching a movie or if you’re entertaining for your family or you want to teach your kids how to eat clean, whole foods with lots of natural sweetness.
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Vegetarian.
- 2 large sweet potatoes
- 1/2 tsp. extra-virgin olive oil
- 1/2 cup wild rice
- 1 head purple cabbage thinly sliced
- 1 large ripe avocado peeled, pitted and diced
- 1 head fennel bulb and fronds thinly sliced
- 2 fresh figs halved
- 2 Tbsp. well-stirred creamy almond butter
- 4 whole Brazil nuts
- 2 Tbsp. almonds
- Sea salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees F.
Prepare a large rimmed baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and poke holes in them using a fork. Then, use your hands to coat them with oil and transfer to the oven. Roast for 45 minutes or until they're tender.
Cook the wild rice according to package directions.
Meanwhile, combine all the other ingredients except the almond butter on a large platter. Scoop our the flesh of the sweet potato and place it on the platter; discard the skin. Season to taste with sea salt and pepper and drizzle with the almond butter and serve.