Recipes

Fried Cheese Canapé

Fried Cheese Canapé

Canapé de Queso Frito
Indulge in the classic Spanish delight of Fried Cheese Canapés, where the cheese forms a delectable crust on the bread after frying. This savory treat is perfect for any gathering or as an appetizer to impress your guests.
Couverts10 Tapas
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Ingredients

Instructions

  • In a small bowl, combine the grated cheese and flour.
  • In a small saucepan, bring the milk, butter, and salt to a boil over medium heat.
  • Add the cheese and flour mixture to the saucepan, stirring until a semisoft ball forms.
  • Remove from heat and add the lightly beaten egg, whisking until the mixture is smooth.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until a cube of bread turns light brown in 60 seconds.
  • Using the cup side of a spoon, cover each bread slice with 2 teaspoons of the cheese mixture, pressing it onto the bread to adhere well.
  • Place the canapés in the hot oil, cheese side down, and cook, turning once, until they turn golden brown.

Notes & Wine Advice

Let the Fried Cheese Canapés drain on paper towels and serve them hot.
Enjoy these Fried Cheese Canapés as a crispy and savory tapa that will delight your taste buds.

Nutrition values

Calories: 90 kcal
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Course; Cheese / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Zesty Green Leaf Canapés

Zesty Green Leaf Canapés

Canapé de Lechuga a la Vinagreta
Transport yourself to the elegant Lhardy restaurant in Madrid with these simple yet outstanding miniature lettuce sandwiches. Marinated in a delightful vinaigrette, these canapés are a delicious and refreshing addition to your tapas spread.
Couverts24 Tapas
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Ingredients

Instructions

  • In a small bowl, place the mayonnaise.
  • Gradually whisk in the extra-virgin olive oil.
  • Add the vinegar, sugar, salt, and freshly ground black pepper.
  • Whisk the ingredients until well blended.
  • In a large bowl, combine the shredded romaine lettuce with the mayonnaise mixture.
  • Mix well to ensure the lettuce is evenly coated.
  • Cover the bowl and refrigerate for 8 hours or overnight.
  • When ready to serve, spread the marinated lettuce mixture on 3 slices of bread and top with the remaining 3 slices.
  • Gently press the sandwiches and cut each one on the diagonal twice, creating 4 triangles from each sandwich.
  • Serve these Marinated Lettuce Canapés cold.
  • If not serving immediately, you can wrap them loosely in a damp towel until ready to serve.

Notes & Wine Advice

Enjoy these canapés as a delightful and refreshing tapa that captures the essence of the elegant Lhardy restaurant in Madrid.

Nutrition values

Calories: 50 kcal
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Course; Sandwiches / Tapas / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Blue Cheese and Pine Nut Canapé

Blue Cheese and Pine Nut Canapé

Canapé de Cabrales y Piñones
Indulge your taste buds with these delightful canapés inspired by Asturias, the home of Cabrales cheese. Featuring a smooth blue cheese spread, crunchy pine nuts, and sliced black olives, these canapés are an elegant addition to any tapas spread.
Couverts20 Tapas
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Ingredients

  • 10 tablespoons strong blue cheese such as Roquefort or Gorgonzola, at room temperature
  • 5 slices sandwich bread crust removed
  • 5 tablespoons pine nuts
  • 5 pitted black olives preferably Spanish, sliced

Instructions

  • In a small bowl, mash the blue cheese with a fork until it is smooth enough to spread.
  • Spread each slice of sandwich bread with the blue cheese and then cut them into 4 triangles.
  • Sprinkle the canapés with pine nuts, pressing down lightly to ensure they adhere to the cheese.
  • Decorate the canapés with sliced black olives.
  • Serve these Blue Cheese and Pine Nut Canapés at room temperature for a sophisticated and flavorful treat.

Notes & Wine Advice

Feel free to experiment with the presentation by arranging the pine nuts and olives in an appealing pattern. The combination of textures and flavors in these canapés is sure to impress your guests.
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Course; Cheese / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Creamed Blue Cheese with Brandy on Toast

Creamed Blue Cheese with Brandy on Toast

Crema de Cabrales al Coñac
Elevate your tapas experience with this simple yet flavorful pâté featuring the renowned Cabrales blue cheese from Asturias, Spain. Enhanced with the distinct taste of Spanish brandy, this delightful spread is perfect for serving on crispy slices of toasted baguette.
Couverts16 Tapas
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Course; Cheese / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Goat Cheese, Piquillo Peppers, and Honey Canapé

Goat Cheese, Piquillo Peppers, and Honey Canapé

Canapé de Queso de Cabra con Piquillos y Miel
Indulge your taste buds with this quick and heavenly canapé that marries the creaminess of goat cheese with the sweet notes of honey and the mild heat of piquillo peppers. A memorable and delightful tapa that can be ready in less than 5 minutes.
Couverts12 Tapas
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Ingredients

  • 3 ounces fresh goat cheese
  • 12 plain crackers or Melba toast rounds
  • 4 jarred piquillo peppers or pimientos cut into ½-inch strips
  • 1 tablespoon honey

Instructions

  • Spread a generous layer of fresh goat cheese on each plain cracker or Melba toast round.
  • Top the goat cheese with strips of piquillo peppers, distributing them evenly across the canapés.
  • Drizzle each canapé with a touch of honey, ensuring a sweet finish to complement the flavors.
  • Serve these delightful Goat Cheese, Piquillo Peppers, and Honey Canapés at room temperature for a quick and elegant

Notes & Wine Advice

Feel free to experiment with the presentation by arranging the piquillo pepper strips in an appealing pattern. The combination of textures and flavors in this canapé is sure

Nutrition values

Calories: 80 kcal
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Course; Cheese / Sandwiches / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Goat Cheese-Stuffed Cherry Tomatoes with Orange Infusion

Goat Cheese-Stuffed Cherry Tomatoes with Orange Infusion

Delight your taste buds with these satisfying goat cheese-stuffed cherry tomatoes. The intriguing combination of orange marmalade, garlic, and a hint of hot sauce makes this tapa a flavorful and delightful treat.
Couverts8 Tapas
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Ingredients

Instructions

  • Preheat the oven to 350°F.
  • Cut the top off each cherry tomato and carefully scoop out the insides.
  • In a cup, mix salt, sugar, hot sauce, and finely chopped garlic.
  • Sprinkle this mixture over the tomatoes.
  • Fill each tomato three-quarters full with cubes of soft fresh goat cheese.
  • Bake in the preheated oven for about 20 minutes or until the tomatoes have softened, and the cheese has melted.
  • Once baked, spread a small amount of black olive paste on each tomato.
  • Follow with a layer of orange marmalade over the goat cheese.
  • Sprinkle dried thyme over each tomato and drizzle with extra-virgin olive oil.

Notes & Wine Advice

 
Serve these delectable goat cheese-stuffed cherry tomatoes at room temperature and enjoy the burst of flavors.
Note:
Feel free to adjust the amount of orange marmalade and hot sauce according to your taste preferences. These tapas are perfect for serving as an appetizer or bringing a sophisticated touch to any gathering.

Nutrition values

Calories: 90 kcal
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Course; Cheese / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Manchego Cheese and Quince Delight

Manchego Cheese and Quince Delight

Enjoy the perfect blend of flavors with this delightful combination of aged Manchego cheese and quince paste. Typically served as a dessert or tapa, this pairing creates a memorable experience that can be savored either before or after the main meal.
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Ingredients

  • 2 ¼-pound wedges aged Manchego cheese or other aged sheep’s milk cheese
  • ½ pound quince paste membrillo or quince marmalade

Instructions

  • Trim the rind from each wedge of aged Manchego cheese or your preferred aged sheep’s milk cheese.
  • Place each cheese wedge on its side and slice it into ¼-inch-thick triangles.
  • Slice the quince paste into triangles of the same size or, if using quince marmalade, spread it over the cheese triangles.
  • Arrange the quince-topped cheese triangles on a serving platter.

Notes & Wine Advice

This delightful Manchego cheese and quince pairing can be prepared ahead of time and refrigerated. However, for the best flavor experience, it’s recommended to serve it at room temperature.
Serve this Manchego Cheese and Quince Delight to your guests for a sophisticated and delicious treat that showcases the wonderful harmony of sweet and savory flavors.

Nutrition values

Calories: 250 kcal
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Course; Cheese
Cuisine; European / Spain
Diets; Vegetarian

Mushroom and Quince Bruschetta with Apple-Garlic Sauce and Cured Ham

Mushroom and Quince Bruschetta with Apple-Garlic Sauce and Cured Ham

Tosta de Setas, Alioli, Membrillo y Jamón
Elevate your tapas experience with this unique recipe featuring a special alioli base made with apple and quince. Paired with the earthiness of mushrooms and the savory goodness of cured ham, these bruschettas are a delightful blend of flavors.
Couverts16 Tartlets
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Equipment

  • medium saucepan
  • oven

Ingredients

  • 1 medium apple peeled, sliced, and seeded
  • 3 medium quinces peeled, sliced, and seeded or 1 cup quince paste (membrillo)
  • 3 tablespoons olive oil
  • â…“ pound mushrooms rinsed, trimmed, and thinly sliced
  • 2 tablespoons honey
  • 1 garlic clove mashed in a garlic press or mortar
  • ¼ pound Serrano Spanish cured mountain ham or prosciutto, thinly sliced
  • 16 thin slices of long-loaf baguette bread

Instructions

  • In a medium saucepan, combine the apple, quince (if using fresh fruit), and honey.
  • Add enough water to cover.
  • Cook over medium heat, stirring occasionally, until the fruits are tender.
  • Drain and let them cool.
  • While the fruits are cooling, heat 2 tablespoons of olive oil in a small skillet over medium heat.
  • Add the mushrooms and cook, stirring, until they are softened and their juices have evaporated.
  • Preheat the oven to 350°F.
  • Transfer the cooked apple and quince (or quince paste, if using) to a food processor.
  • Blend until smooth.
  • While the processor is running, gradually add the remaining 1 tablespoon of olive oil and the mashed garlic.
  • Continue blending until the mixture is smooth.
  • Spread each slice of bread generously with the fruit alioli.
  • Top with the sautéed mushrooms and slices of ham, cut to the size of the bread.
  • Arrange the prepared bruschettas on a baking sheet and bake until golden.

Notes & Wine Advice

Serve these mushroom and quince bruschettas hot or at room temperature, allowing your guests to savor the unique combination of flavors.

Nutrition values

Calories: 120 kcal
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Course; Sandwiches / Tapas
Cuisine; European / Spain

Spanish-style Pâté with Pine Nut and Orange Zest Drizzle

Spanish-style Pâté with Pine Nut and Orange Zest Drizzle

Couverts4
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Equipment

  • Small saucepan

Ingredients

  • 1/4 cup sugar
  • 1/4 cup water
  • Pinch of salt
  • Zest of 1 orange finely grated or cut into very thin strips
  • 2 tablespoons pine nuts
  • 4 thin slices of long-loaf baguette bread, toasted if desired
  • 1/8 pound store-bought or homemade liver pâté

Instructions

  • In a small saucepan, combine the sugar, water, a pinch of salt, orange zest, and pine nuts.
  • Heat the mixture over medium heat, stirring until the sugar dissolves.
  • Reduce the heat to low and let it simmer for about 15 minutes.
  • Allow the syrup to cool completely, then cover and refrigerate for at least 2 hours or overnight to blend the flavors.
  • Cut the liver pâté into thin slices.
  • Place a slice of pâté on each toasted bread slice.
  • Spoon the chilled pine nut and orange zest syrup over the pâté-topped bread.

Notes & Wine Advice

Serve the pâté canapés as a delightful appetizer or part of a tapas selection.

Nutrition values

Calories: 250 kcal
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Course; Appetizer / Side Dish / Tapas
Cuisine; European / Spain

Mediterranean Avocado, Egg, and Anchovy Canapé

Mediterranean Avocado, Egg, and Anchovy Canapé

Couverts2
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Ingredients

  • 2 thin slices of Italian or French country bread
  • Olive oil for brushing
  • 2 large lettuce leaves torn to fit bread slices
  • 2 slices of hard-boiled egg
  • 2 slices of ripe avocado
  • 2 anchovy fillets
  • 2 strips of jarred piquillo peppers for garnish

Instructions

  • Preheat your oven to 350°F.
  • Brush the bread slices with a bit of olive oil.
  • Place them on a baking sheet and bake until they’re lightly browned, turning once to ensure even toasting.
  • On each toasted bread slice, place a lettuce leaf, followed by a slice of hard-boiled egg, a slice of ripe avocado, and an anchovy fillet.
  • Garnish each canapé with a strip of jarred piquillo pepper for a touch of color and added flavor.

Notes & Wine Advice

Serve these Mediterranean-inspired canapés immediately as a delightful appetizer or part of a tapas spread.

Nutrition values

Calories: 180 kcal
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Course; Eggs / Sandwiches / Tapas
Cuisine; European / Spain