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Gilda

Charcuterie

Grilled Artichokes with Lemon-Garlic Aioli

Olives with toasted Walnuts, Garlic, Mint, Pomegranate Molasses

Steamed Littleneck Clams with Chorizo, Garlic and White Wine

Flank Steak and Herb Chimichurri

Lamb Meatballs with Mint Yogurt Sauce

Gilda

12 green olives

12 small pickled guindilla peppers (or pepperoncini / pickled jalapeños)

12 anchovy fillets (or Spanish mackerel fillets)

12 toothpicks

Thread an olive, a pepper, and an anchovy fillet onto each toothpick.

Serve chilled or at room temperature as a savory bite.

House Charcuterie

A selection of Spanish cured meats:

Jamón Ibérico (thinly sliced)

Chorizo (sliced)

Lomo Ibérico (cured pork loin, sliced)

Salchichón (Spanish salami, sliced)

Assorted Spanish cheeses:

Manchego (aged)

Mahón (semi-soft cow’s milk cheese)

Idiazábal (smoked sheep’s milk cheese)

Tetilla (soft cow’s milk cheese)

Spanish olives (such as Manzanilla or Gordal)

Marcona almonds

Membrillo (quince paste)

Fresh figs or dried figs

Arrange all ingredients on a large platter. Serve with crackers or sliced baguette.

Grilled Artichokes with Lemon-Garlic Aioli

4 large artichokes (or canned)

2 lemons, halved

1/4 cup extra virgin olive oil

Salt and pepper to taste

For the Lemon-Garlic Aioli:

1 cup mayonnaise

2 cloves garlic, minced

2 tbsp lemon juice

1 tbsp lemon zest

Salt and pepper to taste

Prepare the Artichokes:

Trim the artichoke stems and remove the tough outer leaves.

Cut the artichokes in half and remove the choke.

Rub the cut sides with lemon to prevent browning.

Steam the artichokes until tender (about 20-30 minutes).

Brush the steamed artichokes with olive oil, season with salt and pepper, and grill until lightly charred.

Prepare the Lemon-Garlic Aioli:

In a bowl, mix the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper.

Olives with Toasted Walnuts, Garlic, Mint, Pomegranate Molasses

1 cup mixed olives

1/2 cup walnuts, toasted

2 cloves garlic, thinly sliced

2 tbsp fresh mint, chopped

1 tbsp pomegranate molasses

2 tbsp extra virgin olive oil

Salt and pepper to taste

In a skillet, heat olive oil over medium heat. Add garlic and sauté until golden.

Combine olives, toasted walnuts, garlic, mint, and pomegranate molasses in a bowl. Toss to mix and season with salt and pepper. Serve warm or at room temperature.

Pomegranate Molasses Recipe

4 cups pomegranate juice

1/2 cup granulated sugar

1/4 cup fresh lemon juice

Start by combining pomegranate juice, sugar, and lemon juice in a large saucepan. Heat the mixture over medium heat, stirring until the sugar fully dissolves. Once dissolved, lower the heat to medium-low and let it simmer for about 60-80 minutes, stirring occasionally until it reduces down to 1 to 1 1/4 cups and becomes syrupy. Allow the syrup to cool to room temperature, where it will thicken further. Finally, transfer the syrup to an airtight container and refrigerate; it can be stored for up to six months.

Steamed Littleneck Clams with Chorizo, Garlic and White Wine

25 littleneck clams (about 2.5 pounds)

1/2 tablespoon extra virgin olive oil

1.5 ounces dry-cured Spanish chorizo (about 1/3 cup, diced)

3 tablespoons chopped garlic

1 medium-sized shallot, thinly sliced

1/3 cup dry white wine

3 tablespoons unsalted butter

3-4 tablespoons roughly chopped parsley or cilantro

2 tablespoons lemon juice

Toasted baguette or sourdough slices for serving

Place the clams in a bowl of cold water, agitate to clean, then drain and refill with fresh cold water. Let them soak for at least 15 minutes, up to an hour, to help purge any sand. While the clams are soaking, dice the chorizo into small, 1/4-inch pieces. In a pot large enough to hold all the clams, heat the olive oil over medium-high heat. Add the diced chorizo and cook for 45-60 seconds, until it starts to change color and release its fat into the oil. Add the chopped garlic and sliced shallot to the pot. Stir and cook for about 1 minute, until the shallots and garlic begin to soften but do not brown. Drain the clams and add them to the pot along with the butter and white wine. Bring the wine to a simmer. Once the wine is simmering, cover the pot with a lid and reduce the heat to medium. Steam the clams for 4-7 minutes, until all have opened. Check the clams to ensure they are all open and discard any that are still closed or contain mud. Add the lemon juice and chopped parsley or cilantro, then stir to combine. Serve the clams immediately with warm, crusty bread to soak up the flavorful broth. Enjoy!

Flank Steak with Herb Chimichurri

1 lb flank steak

2 tbsp olive oil

Salt and pepper to taste

4 cup fresh cilantro, chopped

1 tbsp fresh oregano, chopped

1 tbsp fresh thyme, chopped

2 cloves garlic, minced

1 tbsp red wine vinegar

1/4 cup olive oil

Salt and pepper to taste

To prepare the flank steak, begin by preheating your grill to medium-high heat. Coat the steak with olive oil and season generously with salt and pepper. Grill the steak for approximately 4-5 minutes on each side, aiming for a medium-rare finish. Once grilled, allow the steak to rest before slicing it thinly against the grain.

For the herb chimichurri, combine chopped parsley, cilantro, oregano, thyme, minced garlic, red wine vinegar, olive oil, salt, and pepper in a mixing bowl.

To serve, place the sliced flank steak on a plate and generously drizzle the herb chimichurri sauce over the top.

Lamb Meatballs with Mint-Yogurt Sauce

1 lb ground lamb

1 small onion, finely chopped

3 cloves garlic, minced

1/4 cup fresh breadcrumbs

1/4 cup whole milk

1 egg

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/4 cup pine nuts, toasted

Salt and pepper to taste

Olive oil for frying

1 cup Greek yogurt

2 tbsp fresh mint, finely chopped

1 tbsp fresh dill, finely chopped

1 tbsp fresh parsley, finely chopped

1 tbsp lemon zest

1 tbsp lemon juice

1 small garlic clove, minced

1 tbsp extra virgin olive oil

Salt and pepper to taste

1/4 cup pomegranate seeds

In a small bowl, soak the fresh breadcrumbs in whole milk until softened.

In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, soaked breadcrumbs, egg, fresh parsley, fresh mint, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground allspice, toasted pine nuts, salt, and pepper. Mix until all ingredients are well combined.

Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches until they are browned on all sides and cooked through. Transfer the browned meatballs to a plate and set aside.

In a bowl, combine the Greek yogurt, finely chopped mint, finely chopped dill, finely chopped parsley, lemon zest, lemon juice, minced garlic, extra virgin olive oil, salt, and pepper. Mix until well combined.

Taste and adjust seasoning if necessary.

We had the delightful company of Carmen from Wining with Carmen. A true gem in Nashville’s wine scene, Carmen brought along a selection of bottles (including NA bottles) that perfectly complemented each dish. If you’re in Nashville and looking to elevate your wine game, don't miss the chance to connect with her for personalized wine tastings, expert recommendations, and more.