Spanish Tapas Platter with Beef Meatballs, Garlic Shrimp and Crostini

Bring the vibrant flavors of Spain to your table with this shareable tapas platter. Juicy beef meatballs simmered in savory romesco sauce, garlicky paprika shrimp and salty prosciutto are paired with creamy ricotta topped with fig jam and a fresh tomato sauce. Golden crostini are perfect for scooping up every last bite.

This recipe is designed for a festive gathering or a fun dinner at home. Each component comes together easily and the final spread is as beautiful as it is delicious. No passport required!

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Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

12 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

6 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

3 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Slice baguettes crosswise into 8-10 rounds each. Spread on a baking sheet (two sheets for 4), drizzle with olive oil and season with salt and pepper. Toast on top rack (top and middle for 4) until golden, 5-10 minutes. Transfer crostini to a plate; reserve baking sheet for step 3. Meanwhile, quarter lemon. Peel and mince garlic. Chop parsley.
2. Grate tomatoes on the largest holes of a box grater over a small bowl (trim stem ends first). Stir in ½ tsp salt, juice from one lemon wedge, a pinch of garlic and a pinch of pepper. Set aside, stirring occasionally.
3. In a medium bowl, gently combine beef, panko, Vidalia onion paste, half the paprika, salt (½ tsp for 2; 1 tsp for 4) and pepper. Form into 10-12 (20-24 for 4) 1-inch meatballs. Arrange on the reserved baking sheet. Roast on top rack (top and middle for 4) until browned and cooked through, 12-15 minutes.
4. Meanwhile, rinse shrimp under cold water and pat very dry. In a medium pan (large for 4), combine remaining garlic, remaining paprika and 3 TBSP olive oil (6 TBSP for 4). Heat over medium, stirring frequently, until garlic sizzles and is fragrant, 3-4 minutes (reduce heat if browning too quickly). Add shrimp; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat. Stir in half the parsley, 1 tsp vinegar and juice from one lemon wedge (2 tsp vinegar and juice from two wedges for 4). Season with salt and pepper.
5. Place romesco sauce in a small microwave-safe bowl. Cover tightly with plastic wrap. Microwave until warmed, 30-60 seconds. Carefully uncover and stir.
6. Strain tomato sauce through a fine-mesh strainer; discard excess liquid and return sauce to bowl. Spread romesco sauce on a shallow serving bowl, top with meatballs and garnish with parsley. Place shrimp in a separate shallow bowl and garnish with parsley. Separate prosciutto into slices and arrange on a small platter. In a small bowl, combine ricotta with a pinch of salt and pepper. Drizzle with olive oil and dollop with fig jam. Serve everything with crostini and remaining lemon wedges.

Recipe Tips

FAQ

Can I substitute the shrimp with chicken?

Yes, you can use thinly sliced chicken breast instead of shrimp. Cook until no longer pink, about 5-7 minutes.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat meatballs and shrimp gently.

Can I make the meatballs ahead of time?

Absolutely! Form the meatballs and refrigerate for up to 24 hours before roasting. Add a few extra minutes to the cooking time if starting cold.