Spanish Tapas – 4 Ways
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Known in Spain as Montaditos, small open sandwiches are often the basis of many tapas plates. Whip up drinks-friendly finger food by toasting our Artisan Roll and topping with local and seasonal delights.
Manchego & Pickled Pear with Fresh Thyme
Layer baguette toasts with slices of Spanish manchego cheese with West Australian The Pickled Wife pickled pear, top with fresh thyme. A sophisticated take on pickled onion and cheese. Replace pickled pear with good quality pickled onions as an alternative.
Anchovies, Heirloom Tomato and Capers
A Mediterranean favourite, sweet red tomatoes are often paired with salty anchovies. Using the ripest and sweetest tomatoes, cut into generous slices, layer an anchovy or two and top the toast with the savoury lemony taste of caperberries or baby capers.
Chorizo, Marinated Roast Capsicum and Chimichurri
Salty chorizo pairs well with sweet roast capsicum and herbaceous chimichurri. Use store bought marinated roast capsicum and a jar of chimichurri. Quickly pan fry the chorizo to bring out the flavours.
Goat Cheese, Cooked Mushrooms & Lemon Zest
Pre-cook mushrooms in olive oil, garlic and salt, or use leftovers from the fridge. Dollop a generous amount of goat cheese feta across the toasts, spoon over mushrooms and sprinkle lemon zest before serving.