I felt like something different for dinner. I wasn’t in the mood for a traditional composed dinner plate or a bowl of anything, so I made a trio of tapas. I’ve certainly had tapas for dinner before (most notably and most enjoyably in Spain ).
Whether you call it tapas, appetizers, antipasto or mezze, “grazing” is a popular way to dine. It’s fun to share food, it cuts down on high restaurant costs, you get to taste a variety of dishes — and it conjures up a party ambience. I just never set out to do it as ‘dinner for one’.
There’s no earth-shaking recipes here, just a few tasty suggestions that are so simple. And the bonus is I have some nice eggplant, broccoli rabe and roasted peppers for my next few meals.
The base for each was sliced and toasted artisanal bread (rustic whole wheat). I brushed each slice with olive oil, rubbed with raw garlic and sprinkled salt before topping.
Cooked broccoli rabe in chicken broth, drained. Pureed white beans with a drizzle of olive oil, garlic and s+p.
Fried thin slices of eggplant, layered with fresh mozzarella, topped with grape tomato.
Finishing Touch: Drizzle of olive oil and fresh grating of black pepper. Pour the wine if you’re not already sipping it.