Andalusian Tapas - Menu Made For Sharing

30 Mar

Tapas & Pinchos

Smoked Salmon, Avocado, Cream Cheese & Red Onion

How to make:
Lightly toast the bread. In a bowl, mash ripe avocado with a squeeze of lemon juice, salt, and pepper. Add finely chopped smoked salmon and a spoon of cream cheese, then mix into a soft, slightly chunky paste. Optional: add a little fresh dill or very finely chopped red onion.

Jamón with Fresh Tomato (Pan con Tomate Style)

How to make:
Toast the bread well. Rub a cut garlic clove lightly over the bread (optional but authentic). Grate ripe tomato and spread generously over the toast. Drizzle with good olive oil, add a pinch of salt, then layer slices of jamón on top.

Salchichón with Roasted Peppers

How to make:
Toast the bread. Add a few strips of roasted red peppers (from jar or homemade), then slices of salchichón. Optional: tiny drizzle of olive oil.

Goat Cheese with Caramelised Onions

How to make:
Toast the bread. Cook sliced onions slowly in olive oil on low heat (15–20 mins) until soft and golden, add a tiny bit of sugar and balsamic if you like. Place warm onions on the toast and top with a slice of goat cheese. Optional: quick grill to soften the cheese.

Manchego with Frigiliana Miel de Caña & Nuts

How to make:
Toast the bread. Add slices of manchego cheese, drizzle generously with miel de caña, and sprinkle over crushed nuts (walnuts or almonds work beautifully). Optional: a tiny pinch of sea salt.

Tortilla with Alioli or Truffle Mayo (soft bread)

How to make:
Use soft bread (small rolls or sliced baguette without toasting). Add a slice of Spanish tortilla (room temp or slightly warm). Top with a spoon of alioli or truffle mayo. Optional: small piece of piquillo pepper or a sprinkle of parsley.