Recipes

Marinated Lettuce Canapés

Marinated Lettuce Canapés

These simple, elegant miniature lettuce sandwiches are a delicious creation from the renowned Lhardy restaurant in Madrid. Everything about this restaurant is exceptional, and savoring these canapés can transport you to a bygone era.
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Ingredients

Preparation Time: 8 to 12 hours in advance / Yields about 24 Tapas

Instructions

  • Place the mayonnaise in a small bowl.
  • Gradually whisk in the olive oil.
  • Add the vinegar, sugar, salt, and black pepper, and whisk until well combined.
  • In a large bowl, put the shredded lettuce, pour in the mayonnaise mixture, and mix thoroughly.
  • Cover and refrigerate for 8 hours, or overnight.
  • Spread the marinated lettuce mixture on 3 slices of bread and then place the other 3 slices on top.
  • Gently press down and cut each sandwich diagonally twice to create 4 triangles.

Notes & Wine Advice

Serve the canapés cold. If they are not served immediately, you can wrap them loosely in a damp towel until ready to serve.
These Marinated Lettuce Canapés are a simple yet refined delicacy, offering a delightful taste that can transport you to a different era. Enjoy!
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Course; Bread / Tapas
Cuisine; European / Spain

Cabrales Blue Cheese Crostini with Orujo, Honey, and Almonds

Cabrales Blue Cheese Crostini with Orujo, Honey, and Almonds

Cabrales blue cheese, hailing from the high mountains of Asturias and León, offers a unique consistency and flavor distinct from other well-known blue cheeses. In this recipe, it harmonizes with orujo, a northern Spanish liqueur similar to grappa, crafted from grape stems and skins leftover after winemaking. The resulting flavor is robust and thoroughly enjoyable.
Couverts8 Tapas
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Ingredients

  • 8 thin slices of baguette or long-loaf bread
  • Extra-virgin olive oil
  • 1/4 pound Cabrales Spanish blue cheese or another blue cheese softened
  • 2.5 tablespoons Spanish orujo or grappa
  • Honey for drizzling
  • Lightly toasted blanched sliced almonds

Instructions

  • Preheat your oven to 350°F (175°C).
  • Brush each bread slice with olive oil and bake them until they become lightly browned, turning once to ensure even toasting.
  • In a small bowl, use a fork to mash the blue cheese until it achieves a smooth consistency.
  • Mix in the orujo (or grappa) until well combined.
  • Spread approximately 1 tablespoon of this mixture on each bread slice.
  • Drizzle the crostini with honey, and then sprinkle them with the lightly toasted blanched sliced almonds.

Notes & Wine Advice

Serve these Cabrales Blue Cheese Crostini with Orujo, Honey, and Almonds at room temperature.
This recipe offers a flavorful journey, combining the distinctive notes of Cabrales blue cheese with the robust character of orujo, sweetness of honey, and the delightful crunch of almonds. Enjoy!
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Course; Bread / Cheese / Tapas
Cuisine; European / Spain

Blue Cheese and Brandy Spread

Blue Cheese and Brandy Spread

This simple yet delightful pâté features the renowned Cabrales blue cheese from Asturias, enhanced by the distinct flavor of Spanish brandy. The flavors meld beautifully when left to sit overnight at room temperature.
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Ingredients

Yields 16 Tapas

  • 16 thin slices of baguette or long-loaf bread
  • 1/2 pound blue cheese such as Cabrales, Gorgonzola, or Roquefort, at room temperature
  • 1 teaspoon brandy
  • Finely chopped fresh flat-leaf parsley for garnish

Instructions

  • Preheat the oven to 350°F (175°C).
  • Place the bread slices on a baking sheet and toast for approximately 5 minutes or until they become lightly browned and crisp.
  • Allow them to cool.
  • In a small bowl, thoroughly mash the blue cheese with a fork.
  • Mix in the brandy until you achieve a smooth consistency.
  • You can serve the cheese mixture immediately, or cover it and let it sit overnight at room temperature or in the refrigerator to enhance the flavors.
  • Spread the cheese mixture onto each bread slice and garnish with the finely chopped flat-leaf parsley.
  • Alternatively, you can serve the bread and cheese separately, allowing guests to assemble the toasts themselves.

Notes & Wine Advice

Enjoy the rich and flavorful Blue Cheese and Brandy Spread, a delightful treat that’s perfect for tapas or appetizers!
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Course; Appetizer / Cheese / Tapas
Cuisine; European / Spain

Goat Cheese and Piquillo Pepper Canapés with a Honey Drizzle

Goat Cheese and Piquillo Pepper Canapés with a Honey Drizzle

This heavenly combination of flavors comes together in under 5 minutes, making it a quick and memorable canapé. The honey’s sweetness perfectly complements the complexity of this delicious treat.
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Ingredients

Yields 12 Tapas

  • 3 ounces fresh goat cheese
  • 12 plain crackers or Melba toast rounds
  • 4 jarred piquillo peppers or pimientos cut into 1/2-inch strips
  • 1 tablespoon honey

Instructions

  • Spread the fresh goat cheese onto the crackers or Melba toast rounds.
  • Top each cheese-covered cracker with strips of piquillo peppers.
  • Drizzle a touch of honey over each canapé.

Notes & Wine Advice

Serve these delightful canapés at room temperature.
This quick and delicious Goat Cheese and Piquillo Pepper Canapé with a Honey Drizzle offers a harmonious blend of flavors that’s sure to be a hit. Enjoy!
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Course; Cheese / Tapas
Cuisine; European / Spain

Goat Cheese-Stuffed Cherry Tomatoes with Spicy Orange Glaze

Goat Cheese-Stuffed Cherry Tomatoes with Spicy Orange Glaze

This tapa might require a bit of effort, but the results are immensely satisfying. The intriguing combination of orange marmalade, garlic, and hot sauce delivers a burst of flavor.
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Ingredients

Yields 8 Tapas

Instructions

  • Preheat the oven to 350°F (175°C).
  • Slice off the tops of each cherry tomato and carefully scoop out the insides.
  • In a small cup, combine salt, sugar, hot sauce, and finely chopped garlic.
  • Sprinkle this mixture over the hollowed-out tomatoes, filling them to about three-quarters full with the goat cheese.
  • Bake for approximately 20 minutes or until the tomatoes have softened, and the cheese has melted.
  • Once removed from the oven, spread a small amount of black olive paste on each tomato and then top with orange marmalade.
  • Sprinkle a pinch of dried thyme over them and drizzle with olive oil.

Notes & Wine Advice

Serve these delectable goat cheese-stuffed cherry tomatoes at room temperature.
This tapa, featuring goat cheese-stuffed cherry tomatoes with a spicy orange glaze, promises an explosion of flavors that will delight your taste buds. Enjoy!
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Course; Cheese / Tapas
Cuisine; European / Spain

Manchego Cheese with Quince Paste

Manchego Cheese with Quince Paste

Quince, a fruit reminiscent of apples, pairs wonderfully with the sharp, Spanish Manchego cheese. This delightful combination is a common dessert in Spain and a popular tapa. When quince is transformed into paste, it’s known as dulce de membrillo, and it’s readily available in specialty food stores in the United States. This harmonious blend of flavors can be enjoyed as an appetizer or a dessert.
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Ingredients

Yields 6 Servings

  • 2 1/4-pound wedges of aged Manchego cheese or other aged sheep’s milk cheese
  • 1/2 pound quince paste membrillo or quince marmalade

Instructions

  • Trim the rind from each cheese wedge.
  • Lay each wedge on its side and slice it into 1/4-inch-thick triangles.
  • Slice the quince paste into triangles of the same size and arrange them on top of the cheese.
  • If using quince marmalade, spread it evenly over the cheese.

Notes & Wine Advice

You can prepare this dish ahead of time. Serve it at room temperature.
Enjoy the delightful combination of Manchego cheese and quince paste, perfect for savoring before or after a meal.
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Course; Cheese / Tapas
Cuisine; European / Spain

Spanish Pine Nut and Orange Pâté Tapas

Spanish Pine Nut and Orange Pâté Tapas

While pâté may sound distinctly French, it has a rich history in Spanish cuisine, rooted in the need to preserve food before modern refrigeration, especially in regions with a strong hunting tradition. I discovered this delightful tapa in Albarracín, a picturesque village nestled in the mountainous province of Teruel, surrounded by lush pine forests yielding precious pine nuts. Not too far away, Valencia and Castellón boast abundant orange groves. To use homemade pâté, follow the Chicken Liver Pâté recipe without the glaze.
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Equipment

  • Small saucepan

Ingredients

  • Preparation Time: At least 2 hours in advance / Yields 8 Tapas
  • 1/2 cup sugar
  • 1/2 cup water
  • A pinch of salt
  • Zest of 1 orange use only the orange part, finely sliced into 2-inch strips
  • 1/4 cup pine nuts
  • 8 thin slices of baguette or long-loaf bread toasted if desired
  • 1/4 pound of liver pâté store-bought or homemade

Instructions

  • In a small saucepan, combine sugar, water, a pinch of salt, orange zest, and pine nuts.
  • Heat over medium heat, stirring until the sugar dissolves.
  • Reduce the heat to low and let it simmer for an additional 15 minutes.
  • Allow the syrup to cool completely.
  • Cover it and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
  • Slice the pâté into thin portions.
  • Place one slice on each piece of bread and drizzle with the prepared syrup.
  • Serve and enjoy!

Notes & Wine Advice

This Spanish Pine Nut and Orange Pâté Tapas recipe showcases the fusion of Spanish flavors with a delightful sweet and nutty twist.
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Course; Fruit / Tapas
Cuisine; European / Spain

Avocado, Egg, and Anchovy Canapé

Avocado, Egg, and Anchovy Canapé

Canapé de Aguacate, Huevo y Anchoa
This delectable combination of hard-boiled egg and creamy avocado pairs wonderfully with crusty Italian or French country bread. Feel free to adjust the quantities based on the number of servings you need.
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Ingredients

Yields: 2 Tapas

  • 2 thin slices of long-loaf baguette bread
  • Olive oil for brushing
  • Fresh flat lettuce leaves torn to fit the bread slices
  • 2 crosswise slices of a large hard-boiled egg
  • 2 crosswise slices of avocado approximately 1/8-inch thick
  • 2 anchovy fillets
  • 2 thin strips of jarred piquillo peppers for garnish

Instructions

  • Preheat your oven to 350°F.
  • Brush a thin layer of olive oil onto the bread slices.
  • Place the oiled bread slices on a baking sheet and bake until they turn lightly browned, remembering to turn them once during the process.
  • On each toasted bread slice, start with a layer of fresh lettuce leaves.
  • Next, add a slice of hard-boiled egg and a slice of creamy avocado.
  • Top it off with a savory anchovy fillet and garnish with the thin strips of jarred piquillo peppers.

Notes & Wine Advice

Serve and savor the flavors of this Avocado, Egg, and Anchovy Canapé. Enjoy!
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Course; Eggs / Fish / Tapas
Cuisine; European / Spain

Avocado Dip

Avocado Dip

Mojo de Aguacate
This beloved dip hails from the sunny Canary Islands, a semitropical paradise where avocados and a plethora of fresh fruits and vegetables flourish.
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Equipment

  • Food processor

Ingredients

Serves: 6

Instructions

  • In a food processor, combine the avocados, fresh lemon juice, salt, extra-virgin olive oil, finely chopped cilantro, and mashed garlic cloves.
  • Process the mixture until it reaches a smooth and creamy consistency.
  • Transfer the dip to a small serving bowl.

Notes & Wine Advice

Serve the Avocado Dip at room temperature alongside bread sticks.
Enjoy this delightful taste of the Canary Islands!
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Course; Sauce / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Anchovy and Pimiento Spread

Anchovy and Pimiento Spread

Canapé de Anchoa y Pimiento
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Equipment

  • Small bowl

Ingredients

Preparation Time: At least 2 hours in advance / Yields: 12 to 16 Tapas

  • 3 ounces of canned anchovy fillets finely chopped and drained
  • 2 pimientos finely chopped
  • 1/2 cup of finely chopped Spanish yellow onion
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper to taste
  • 1 tablespoon of extra-virgin olive oil
  • 1 1/4 teaspoons of red wine vinegar
  • 3 to 4 slices of sandwich bread with the crust removed

Instructions

  • In a small bowl, mix together the finely chopped anchovy, pimientos, onion, parsley, and freshly ground black pepper.
  • Stir in the extra-virgin olive oil and red wine vinegar until well combined.
  • Cover the mixture and refrigerate it for at least 2 hours, or you can prepare it in advance and refrigerate it overnight.
  • When ready to serve, spread a thin layer of the prepared mixture onto each bread slice.
  • Cut the bread into 4 triangles each.

Notes & Wine Advice

Arrange the delightful triangles and serve your Anchovy and Pimiento Spread to your guests. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain