Tapas with olives and cheese
1
Classic Spanish snack, prepared in 20 minutes without an oven. Ideal appetizer for a wine party or as a light lunch snack. Harmonious combination of crunchy bread, tender cheese, and juicy olives.
Replace white cheese with goat cheese for spiciness and acidity. Add sliced prosciutto or jamón for a richer flavor. Use Kalamata black olives instead of green ones for a deeper flavor.
Dry the bread in a pan for perfect crunchiness and warmth. Use young hard cheese, cut into thin filmy slices. Cut olives into rings so they adhere well to the cheese.
Choose a fresh crispy baguette five centimeters wide. Olives should be pitted or removed in advance. Take the cheese for grating out of the fridge twenty minutes before use.
Serve the tapas immediately after preparation, while the bread is still warm and crispy. Can be prepared two hours in advance, but cover with plastic wrap. Recommended to pair with dry white wine or Spanish beer.
Ingredients for the recipe
Ingredients
Hearth Buckwheat Baguette 300g
1 psc
Gordiy Cherry Tomato 250g
250 g
Carmencita Black Pepper and Sea Salt Mix 61g
20 g
Novus Dutch Hard Cheese 45%
100 g
Oscar Pitted Olives 280g
100 g
Mueloliva Extra Virgin Olive Oil 1l
1 tbsp
Preparation steps
01
Bread preparation — Slice the baguette diagonally into 1.5 cm thick pieces.
02
Toasting in a pan — Place the slices on a dry hot pan and toast until lightly golden.
03
Olive preparation — Remove olives from brine, pat dry, and slice into rings or halves.
04
Cheese preparation — Slice the cheese thinly or grate it finely.
05
Assembling the first layer — Place a generous layer of cheese on the warm bread slices and press lightly.
06
Adding olives — Arrange the olives evenly over the warm cheese to create a neat pattern.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
