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1
Up to 3 days ahead, prepare bleu cheese tortas.
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2
Preheat an oven to 350 degrees.
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3
Remove puff pastry from package and cut in 1/2 crosswise.
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4
Working with 1/2 at a time (refrigerate other 1/2 until ready to use), slightly roll out pastry on a lightly floured board just until about 1/8-inch thick.
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5
Scatter half the bleu cheese over the top of the pastry and sprinkle surface with pepper, to taste.
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6
Drape a piece of plastic wrap over the pastry, then gently roll over plastic wrap with rolling pin to press cheese into pastry (cheese will not cover entire surface; just be sure it is evenly distributed).
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7
Remove plastic wrap, cut pastry into 1-inch squares or diamonds with a sharp knife and transfer to ungreased baking sheets, placing about 1/2-inch apart.
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8
Bake until puffed and golden, 20 to 25 minutes.
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9
Transfer to racks to cool, then continue with remaining pastry, cheese, and pepper.
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10
To serve, offer bleu cheese tortas, apricots, and olives in separate containers.
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11
Offer sherry to sip alongside, if desired.
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12
The day of the tapas party, cut apricots in half and discard the pits (if using fresh figs, cut figs in half lengthwise).
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13
Cut ham slices in half lengthwise.
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14
Wrap each apricot half with a piece of ham, winding the meat around the fruit and pressing the ends together so it holds; if desired, secure with a toothpick.
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15
(You will have 2 dozen wrapped apricots.)
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16
Transfer apricots and olives to airtight portable containers and refrigerate until ready to transport.
