Andalusian Tapas - Menu Made For Sharing

31 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 few spoon of cream cheese, then mix into a soft, slightly chunky paste. Add a little fresh dill and very finely chopped red onion. Add a little piece of salmon on top for decoration.

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. Optional: add an olive or a walnut on the top for decoration.

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 and add an olive or walnut on top for decoration.

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. Place warm onions on the toast and top with a slice of goat cheese. Optional: quick grill to soften the cheese and add onions on the top for decoration.

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. We like to drizzle the miel de caña both under and over the manchego cheese.

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. We like to add the alioli both under and over the tortilla for extra taste.