Whether you're hosting a dinner party or simply craving a taste of the Mediterranean at home, these easy tapas recipes promise to elevate your cooking with minimal effort and maximum flavor.

First, dip into a creamy sauce of whipped feta and sun-dried tomatoes. This velvety blend combines crumbled feta, cream cheese and sun-dried tomatoes with a touch of double cream for a luxurious texture. Enhanced with the delicious crunch of Cooks & Co red and yellow peppers, this sauce is perfect for spreading on bagel chips or toasted bread, making it an ideal addition to any gathering or cozy night in.

Then assemble an easy grazing board in just a few minutes. Featuring a vibrant array of ingredients, including mozzarella balls, sun-dried tomatoes and frenk peppers, this dish is a feast for the eyes and taste buds. Whether served as an aperitif or alongside cocktails, it's sure to impress your guests.

Finally, savor the earthy richness of creamy porcini crostini. With slices of French bread adorned with a savory blend of dried porcini mushrooms, roasted red peppers and cream cheese, this dish is a symphony of flavors and textures. Topped with a sprinkling of chives, it pairs perfectly with a crisp glass of wine or as a light lunch option.

Whipped feta and sun-dried tomato sauce

This sauce is perfect with fries or spread on toast.

(Cooks and company)

it suits:6

Setup time: 10 minutes | time to cook: 5 minutes


150g crumbled feta cheese

165g cream cheese

150g Cooks & Co sun-dried tomatoes

100ml double cream

1 Cooks & Co red and yellow pepper (½ each), finely chopped

3 bagels

25g Cooks & Co Sweety Drop peppers


1. Beat the feta cheese, cream cheese and ½ of the sun-dried tomatoes with 2 tablespoons of tomato oil, then stir in the cream until slightly thickened.

2. Season and add the remaining chopped sun-dried tomatoes and peppers.

3. Cut each of the bagels horizontally into 4 circles and place on a large baking sheet, grill until golden on both sides.

4. Sprinkle the sweet peppers over the sauce and serve with the bagel chips.

Cook's tip: Also great for putting on chips or toasted bread.

Easy grazing board

This dish is a feast for the eyes and taste buds.

(Cooks and company)

it suits:4

Setup time: 5 minutes


50g rocket

280g pack of mini mozzarella balls, drained

25g mini bread sticks

3 Cooks & Co red and yellow peppers, sliced

16 small Cooks & Co sun-dried tomatoes

16 Frenk Co Cooks and Peppers

50g Cooks & Co Sweety Drop peppers


1. Arrange the rocket in a large circle on a large platter. Arrange remaining ingredients evenly on top and serve.

Cook's tip: Great for serving with drinks at Christmas parties. Try adding thinly sliced ​​ham rolled into rosettes for a meaty version.

Creamy porcini crostini

Serve with a glass of chilled wine or as a light lunch

(Cooks and company)

He does: 12

Setup time: 10 minutes | time to cook: 15 minutes


12 x 2cm slices of French bread

2 tablespoons extra virgin olive oil

50g Cooked and Co-Dried Porcini Mushrooms

1 clove of minced garlic

2 Cooks & Co roasted red peppers, thinly sliced

50g cream cheese

2 spoons of chopped chives


1. Preheat the oven to 200ºC, gas mark 6.

2. Brush the bread slices with 1 tablespoon of oil, season and place on a large baking tray and bake for 10-15 minutes until golden.

3. Dip the mushrooms in 300ml of boiling water and leave to soak for 10 minutes. Drain, reserving the liquid and chop coarsely.

4. Heat the remaining oil in a large frying pan and fry the garlic for a few seconds, then add the mushrooms and red pepper and cook for 1-2 minutes. Add the cream cheese and 3 tablespoons of the reserved mushroom liquid and bring to a boil. Add half the chives and season.

5. Spread over crostini and sprinkle with remaining chives to serve.

Cook's tip: Try ciabatta bread or whole toast for a quick lunch.