It was Thursday and after both of us getting over our colds and coughs, we were ready for flavourful food and a nice bottle of wine! After visiting with our friends from Mexico and being inspired by starting my Spanish course, I decided a Spanish tapas night was a perfect idea.

Feeds: 2-4 people

Part I: Anchovy, Tomato Bruschetta with Fresh Baguette:

Ingredients: 1 box of ‘Millionnaires’ Spanish Anchovies, 4 whole tomatoes (cut into chunks), 4 cloves of garlic, 4 sprigs of thyme, and 2 tbsp olive oil

Instructions: quarter tomatoes, then place all ingredients into a food processor for approximately 10 seconds (less time depending on how chunky you would like the bruschetta to be)

Part II: Patatas Bravas with Corn:

Ingredients: 3 golden potatoes, 2 red potatoes, 1 small can of whole kernel corn, chipotle BBQ sauce, mayonnaise, garlic powder, olive oil, pepper and parsley

Instructions for Potatoes: quarter and boil the potatoes until soft, drain water from corn, place potatoes and corn in a large dish and sprinkle with garlic powder, olive oil, parsley and freshly ground pepper, place in the oven at 375 degrees for 15 minutes to add some crispiness

Instructions for Sauce: mix 1/2 cup of chipotle BBQ sauce and 1/4 cup of mayonnaise

Part III: Cheese:

The instructions for this are easy— go buy ‘Tapas y Queso’ President’s Choice 3 cheese taster! It includes: Manchego, Tipsy Goat, and Iberico.

**All paired with:

Hacienda Lopez De Haro 2008 Gran Reserva Rioja

With all the emphasis on going out to eat, I wanted to give people a fresh perspective on how you can truly enjoy a night in with incredible food, wine, company (and savings) from the comfort of your couch!