- 1 bag of Earth Control dates
- 2 tbsp. Mató cheese (or feta cheese)
- 1 tbsp. maple syrup
- A handful of Earth Control walnuts
- 1 eggplant
- 250 g. small tomatoes
- 2 clove of garlic
- 1 red onion
- 1 dl. Mató cheese (or feta cheese)
- 1 tbsp. olive oil
- Fresh basil
Stuffed dates: Open the dates and stuff with Spanish Mató cheese and walnuts. Arrange on a plate and decorate with maple syrup.
Tomato salad: Rinse and chop the tomatoes in half. Chop garlic and red onion. In a bowl, mix with the tomatoes and Mató cheese. Sprinkle with olive oil and fresh basil.
Eggplant: Rinse and cut the eggplant into thick slices. Brush with olive oil and grill them 2-3 minutes on each side. Wrap them on a plate and fill them with 1 tsp. tomato salad on top.
Arrange the tapas table with olive tapenade, pesto, flute, grapes, olives, manchego cheese, sun-dried tomatoes, crispy biscuits and Spanish red wine.