Barcelona is vibrant, animated and exciting. The streets are flooded with people day and night. There is so much to see and experience! If you like modern art, architecture, color and food, it’s the place to go!
For drinks, its Sangria, white or red. The white Sangria is light and fresh with lots of fruits. Sinful pleasure. For bread, its tomato bread, there is no way around it. Bread grated with tomato and garlic and sprinkled with olive oil. Pure delight. For food, it’s jamón and seafood, mostly. I did have a roasted veggies salad however that was amazing. A splurge of flavors that melt in your mouth!
White Wine Sangria
White Wine Sangria
Preparation time: 10 minutes
Ingredients for 4
- 2 cups white wine
- 1/2 cup orange juice
- 1/2 cup sparkling water
- 1 cup of your favorite fruits, cubed (peach, cantaloupe, pineapple, lychee)
Directions
Mix all ingredients in a jug. For serving, divide between the glasses including the fruit, and add ice.
Tomato Bread vegan
Tomato Bread
Preparation time: 10 minutes
Ingredients for 4
- 4 slices of baguette or country bread, lightly toasted
- 1 small juicy tomato
- 1 clove garlic, peeled
- Olive oil for sprinkling
Directions
Grate the bread with the garlic and the tomato. Sprinkle with olive oil and serve promptly.
Roasted Veggies Salad vegetarian
Roasted Veggies Salad
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients for 4
- 1 eggplant, sliced lengthwise
- 1 large tomato, sliced
- 2 balls burrata mozzarella
- 1 bag arugula
- Salt and pepper
- Olive oil
Ingredients for the Tapenade: 1 cup Kalamata olives, 1 tablespoon capers, 4 tablespoons olive oil
Directions
To make the tapenade: Process all ingredients of the tapenade and set aside.
Arrange the slices of eggplant on a baking sheet covered with aluminum foil, and sprinkle with olive oil. Season with salt.
Broil the eggplant until slightly charred, about 7 minutes on one side, and 3 minutes on the other side.
Transfer to a plate.
Now arrange the slices of tomato on the baking sheet, and sprinkle with olive oil.
Broil the tomato until slightly charred, about 7 minutes on one side (do not broil the other side). Set aside.
For serving, arrange the arugula on a plate. Place a slice of eggplant over the arugula and a slice of tomato over the eggplant. Season with salt and pepper. Place a slice of burrata over the tomato and sprinkle with tapenade.
