The Flavor of Spain Newsletter
Get Free Recipes, Coupons
and Exclusive Offers by Email
We never give out your email.  
 

Featured Products:
Andalusian Style Marcona Almonds - Small Pack - AL006
Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Size: 8.8oz/250g
Origin: Murcia, Spain
AL006       $16.95
Details - Andalusian Style Marcona Almonds - Small Pack - AL006

Recipe - Montaditos (Open Faced Sandwiches)

Montaditos are to Spanish Tapas bars as buffalo wings or beer nuts are to American bars; an absolute staple! Montaditos are decorative, bite-sized, open-faced sandwiches that are as delightfully pleasing on the palate as they are on the eye. Many people use what they have in their refrigerator or pantry and serve as appetizers. They also make great crowd pleasers at cocktail parties. On a cookie sheet in the oven, toast each slice of bread. Top with any of the following or a combination of your liking to create your own culinary masterpiece. Buen Provecho!

Pan con Tomate
    Ingredients

    Thinly sliced bread (baguettes work best)
    1 Tomato, sliced in half
    Masia el Altet Extra Virgin Olive Oil

    Basic Instructions

    On a cookie sheet in the oven, toast each slice of bread. Once toasted, rub one side of each slice with the fresh tomato. Then drizzle with good quality olive oil. Serve and enjoy!

Montaditos - Bontio y Piquillos
Montaditos - Bontio y Piquillos
Montaditos - Manchego Cheese, Chorizo, Piparra Peppers, and Anchovy Stuffed Olives
Montaditos - Manchego Cheese, Chorizo, Piparra Peppers, and Anchovy Stuffed Olives
    Ingredients

    6 ounces Manchego Cheese, at room temperature
    9 ounces Spanish Chorizo, (skin removed, sliced on diagonal 1 inch thick)
    11 ounces Piparra Peppers
    12 ounces Anchovy Stuffed Olives

    Basic Instructions

    Top each slice of bread with a wedge of softened cheese. Follow this a slice of chorizo. Next add a piparra pepper, and finally an anchovy stuffed olive. Using a toothpick, skewer the entire montaditio to hold together. Serve and enjoy!

Montaditos - Sardinillas y Olivas
Montaditos - Sardinillas y Olivas
Montaditos - Manchego Cheese and Quince
Montaditos - Manchego Cheese and Quince
    Ingredients

    6 ounces Manchego Cheese
    10 ounces Quince Membrillo, (substitute Fig Preserves)

    Basic Instructions

    Top each slice of fresh crusty French baguette with the a slice of cheese. Next, add a wedge of quince membrillo. Serve and enjoy!

Montaditos - Chipirones, Piparra Peppers, Piquillo Peppers, and Green Olives
Montaditos - Chipirones, Piparra Peppers, Piquillo Peppers, and Green Olives
    Ingredients

    4 ounces Chipirones (Whole Baby Squid)
    11 ounces Piparra Peppers
    1 Piquillo Pepper, roasted
    11 ounces Anchovy Stuffed Olives

    Basic Instructions

    Top each slice of bread with a piece of baby squid. Follow this with a piparra pepper before adding a piece of the piquillo pepper. Finally an anchovy stuffed olive. Using a toothpick, skewer the entire montaditio to hold together. Serve and enjoy!

Montaditos - Goat Cheese, Piquillo Peppers, and Capers
    Ingredients

    5 cloves of Garlic, skin on
    2 tablespoons Masia el Altet Extra Virgin Olive Oil
    6 ounces Goat Cheese, at room temperature
    2 teaspoons Paprika
    1 Piquillo Pepper, roasted and julienne cut
    3 tablespoons Capers, drained

    Basic Instructions

    Heat the oven to 375 degrees. Place the cloves of garlic in a shallow baking dish and drizzle with olive oil. Roast for about 15 minutes or until softened, then remove to cool. Meanwhile, in a bowl, mix the softened goat cheese and paprika. Next, peel the garlic and add to the cheese mixture along with about 1 teaspoon of olive oil. Spread the cheese mixture on each of the slices of bread. Top with a slice of piquillo pepper and garnish with a couple of capers. Serve and enjoy!

Montaditos - Goat Cheese, Piquillo Peppers, y Marconas
    Ingredients

    6 ounces Goat Cheese
    8 ounces Piquillo Peppers
    8 ounces Marcona Almonds

    Basic Instructions

    Top each slice of Pan con Tomate or fresh crusty French baguette (sliced) with a wedge of softened goat cheese cheese. Follow this with a slice of piquillo pepper, and few Marcona almonds. Serve and enjoy!

Montaditos - Boquerones y Olivada Empeltre Olive Spread
    Ingredients

    3 ounces Boquerones (White Anchovy)
    4 ounces Olivada Empeltre Olive Spread
    1 cup Grape Tomatoes, quartered

    Basic Instructions

    Top each slice of Pan con Tomate or fresh crusty French baguette (sliced) with the olivada spread. Place an anchovy on top, and then follow with the tomato. Serve and enjoy!

Montaditos - Roasted Eggplant Stuffed with Goat Cheese and Boquerones
    Ingredients

    8 ounces Roasted Eggplant
    8 ounces Goat Cheese, softened
    12 ounces Boquerones (White Anchovy)

    Basic Instructions

    Wrap 8 pieces of softened goat cheese each with a piece of roasted eggplant. Place each eggplant roll on top of sliced Pan con Tomate or fresh crusty French baguette (sliced). Top each with an anchovy. Serve and enjoy!