With salted almonds and cinnamon scented beef, these tapas are ideal with a Fino Sherry on a fine summer’s evening. Serve the sherry well-chilled for best flavour and have them tapas slightly warm.

Ingredients

• 1 loaf ciabatta bread
• olive oil for brushing
• 400 grams beef stir fry strips
• ½ tsp each ground cinnamon and pepper
• 1 small red onion, sliced
• 1 tsp minced garlic
• 1 red pepper, roasted, peeled and thickly sliced
• ½ cup fresh basil leaves
• ½ cup kalamata olives
• ½ cup cherry tomatoes
• ¼ cup roasted almonds

Method

1. Cut the ciabatta loaf into 1.5cm wide slices. Brush lightly with olive oil and pan fry or grill until slightly golden, but not crisp. Set aside.
2. Season the beef strips with cinnamon and pepper. Cover and set aside to marinate for 30 minutes.
3. Place the red pepper cut side down on a baking tray and grill under a high heat until well blackened. Cool and then peel away the charred skin and cut into strips.
4. Pan fry the beef quickly over a high heat in olive oil to brown evenly but remain pink and tender. Set aside. Add the onion and garlic to the pan and cook until just tender.
5. Arrange the bread slices on a serving platter or tray. Top with beef, onion mixture, pepper strips, cherry tomatoes, olives, almonds and basil leaves. Serve warm.