Cooking

No-cook Trail Tapas

Consider this list merely a starting point for this fun take on Spanish small plates. Raid your pantry for other ideas, and don’t forget to bring some sherry to sip on the side.


Small plates, big flavors—no stove required. Scroll down for our favorite flavor combos!

Small plates, big flavors—no stove required. Scroll down for our favorite flavor combos!

Consider the list below just a starting point; raid your pantry for other ideas.

Consider the list below just a starting point; raid your pantry for other ideas.

prep naan, grapes, and olive oil

At home: Cut naan in half, wrap the stack in a paper towel, then seal tightly in plastic wrap. Put grapes in a snack-size zip-top bag with a moist paper towel, allowing about 1 inch of zipper seal to remain open. Combine vinegar, oregano, and olive oil in small, screw-top container.

Carefully split each date down the center (like a taco), then stuff each with a walnut and a chunk of chocolate. Store stuffed dates in a plastic…

Carefully split each date down the center (like a taco), then stuff each with a walnut and a chunk of chocolate. Store stuffed dates in a plastic container.

On the trail: Peel garlic and cut in half, then gently rub on each piece of bread.

On the trail: Peel garlic and cut in half, then gently rub on each piece of bread.

Pro move: Warm bread on a hot stone from your campfire. Cut into wedges

Pro move: Warm bread on a hot stone from your campfire. Cut into wedges

drain olive packet

Make tapenade: Drain olive packet, then break olives up by squeezing each one inside the bag.

Squeeze in about two tablespoons tomato paste. Shake vinegar mixture well; add half to the olives and stir (the rest is for dipping).

Squeeze in about two tablespoons tomato paste. Shake vinegar mixture well; add half to the olives and stir (the rest is for dipping).

On a large plate, break cheese into half-inch chunks using a fork. Slice chorizo into bite-size pieces.

On a large plate, break cheese into half-inch chunks using a fork. Slice chorizo into bite-size pieces.

Arrange grapes, dates, cheese, sausage, and bread on a plate. Place drained can of sardines and tapenade packet on a plate. Assemble creatively!

Arrange grapes, dates, cheese, sausage, and bread on a plate. Place drained can of sardines and tapenade packet on a plate. Assemble creatively!

Serves 2 as a dinner, 3 to 4 as an appetizer

Ingredients
4 pieces naan bread (or 6 thick, taco-size flour tortillas)
1 cup grapes
2 Tbsp balsamic vinegar
3 Tbsp olive oil
½ tsp oregano
8 large, pitted dates
8 whole walnuts
1 chocolate bar (try orange- or spice-flavored)
1 clove garlic
2.5-oz. packet olives
2.8-oz. tube of sun-dried tomato paste
3-oz. chunk Parmesan cheese
shelf-stable chorizo
3 oz. sardines
2 (0.3-oz.) honey packets

At home
Cut naan in half, wrap the stack in a paper towel, then seal tightly in plastic wrap. Put grapes in a snack-size zip-top bag with a moist paper towel, allowing about 1 inch of zipper seal to remain open.
Combine vinegar, oregano, and olive oil in small, screw-top container.

Carefully split each date down the center (like a taco), then stuff each with a walnut and a chunk of chocolate. Store stuffed dates in a plastic container.

On the trail
Peel garlic and cut in half, then gently rub on each piece of bread. Pro move: Warm bread on a hot stone from your campfire. Cut into wedges.

Make tapenade: Drain olive packet, then break olives up by squeezing each one inside the bag. Squeeze in about two tablespoons tomato paste. Shake vinegar mixture well; add half to the olives and stir (the rest is for dipping).

On a large plate, break cheese into half-inch chunks using a fork. Slice chorizo into bite-size pieces. Arrange grapes, dates, cheese, sausage, and bread on a plate. Place drained can of sardines and tapenade packet on a plate. Assemble creatively!

Favorite combos
➔Tapenade, sardines, chorizo
➔Cheese, grape, honey
➔Chorizo, cheese, tomato paste
➔Dunk cheese in balsamic mixture before topping bread