SPAIN | Friday, 14 Mar 2014 | 
Flickr Photo Gallery | Scholarship Entry
Ingredients For the base of the tapa: French Baguette Extra Virgin Olive Oil, as needed to coat bread For the spread on the tapa: Jamón Serrano Goat Cheese Agave Nectar For the wine-poached fruit topping: 1 bottle red Spanish wine (Rioja) 2-3 pears ...
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Tags: Passport & Plate: ITALY 2014
