Menu: A Tapas and Sangria Party

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Olive Oil Tortas They're like a crispbread but more luscious; a tortilla but crunchier; a cookie but not as sugary. Whatever they are, Ines Rosales Olive Oil Tortas, made by hand according to a century-old recipe in Seville, Spain, are heavenly. I'm addicted to the sesame-sea salt variety and the sweet anise kind, which I eat with slices of Serrano ham. -Michael Klashman, New York, New York

Credit: Michael Kraus

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Make ahead: the marinated olives can be stored in the refrigerator for up to one month; bring them to room temperature before serving. The tortilla Española is also served at room temperature, so prepare it a few hours before party time. Finally, the rose needs at least 4 hours to chill before serving.
The recipe for Kalimotxo, a red wine and cola cocktail, yields one drink. To scale it up for a crowd, multiply the ingredients by six and stir together in an ice-filled pitcher.
Ines Rosales Olive Oil Tortas (pictured) are large, impossibly crispy crackers that toe the line between sweet and savory—they're perfect for smearing with soft cheeses or dips, or simply eating as is. They're available online at La Tienda.
For more small plates ideas, see our gallery of Spanish tapas »