SUGGESTED INGREDIENTS
Spanish cheeses:  Iberico, Manchego, Cabrales, Mahon, Tetilla
Spanish meats:  Jamon Iberico or Serrano, Lomo, Chorizo secco
Mixed olives
Dried figs and dates
Marcona almonds
Breads and crackers
Anchovies or oil-cured tuna
Quince paste
 
Alvear Fino Sherry and Torres Sangre de Toro are perfect and versatile pairings for all of these diverse and piquant flavors!

Recipe & Photography by Julie Kinnard

INGREDIENTS
1 pint strawberries, cleaned and hulled, cut into ¼-inch slices lengthwise
¼ cup balsamic vinegar
1 teaspoon sea salt
1 teaspoon slightly crushed black peppercorns
6 ounces ciabatta or baguette slices
Olive oil, for brushing
4 ounces plain goat cheese, softened
2 Tablespoons slivered fresh basil leaves
 
INSTRUCTIONS
In a medium bowl, combine strawberries, vinegar, sea salt and peppercorns.  Cover and marinate for 1 hour.  Meanwhile, preheat oven to 300°.  Arrange bread slices on a parchment-lined baking sheet and brush with olive oil.  Bake until toasted and firm, about 15 minutes; cool.  Spread a little goat cheese on each cooled crostini.  Top with strawberry slices and sprinkle with a little of the basil.  Serve as an appetizer with Cepa por Cepa Garnacha.

Recipe & Photography by Julie Kinnard

INGREDIENTS
​2 large Granny Smith apples, peeled, cored and cut into small dice
8 ounces Manchego cheese, rind removed and cut into small dice
½ cup chopped Spanish Marcona almonds
Juice of 1 large lemon
2 Tablespoons extra virgin olive oil
2 Tablespoons chopped fresh chives
Sea salt, to taste
Belgian endive leaves, for serving
 
INSTRUCTIONS
Combine apples, Manchego and Marcona almonds in medium bowl and toss with lemon juice, olive oil and chives.  Season to taste with sea salt.  Fill endive leaves with a little of the salad and place on a platter for serving.  Enjoy with Kila Cava.

Recipe & Photography by Julie Kinnard