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Spanish tapas
Preparation
20 minutes
Cooking time
4 to 5 minutes (mussels)
Servings
4
Ingredients
- 1 red pepper
- 1 orange or yellow pepper
- Salt and freshly ground black pepper
- Olive oil
- 2 garlic cloves, minced
- Red wine vinegar
- 4 or 5 balls of bocconcini cheese
- 1 bunch of Italian parsley, chopped
- 1 can of 414 ml (14 oz) of artichoke hearts, drained
- 16 large mussels
- 12 slices of bread
- Mayonnaise
- 4 slices of smoked salmon
- 15 to 30 ml (1 or 2 tbsp) capers, drained
- 2 green onions, thinly sliced
- 250 ml (1 cup) calamari salad
- 12 cooked shrimp
- 4 slices of smoked trout
- 300 g (3/4 lb) assorted sliced charcuterie (Serrano ham, chorizo, sobrasada, dry sausage, etc.)
- 250 g (1/2 lb) assorted olives (green, black, garlic-stuffed, anchovy-stuffed, etc.)
- 12 small cherry or grape tomatoes
Preparation
- Cut the peppers in half and remove the seeds.
- Roast under the broiler or grill on the barbecue (they should be very dark).
- Peel and cut into wide strips.
- In a bowl, season the peppers with salt and pepper.
- Add a dash of oil, half of the garlic and a few drops of vinegar. Stir and set aside.
- In a bowl, marinate the bocconcini in a bit of oil and vinegar.
- Add 1/3 of the parsley. Set aside.
- Place the artichoke hearts in a bowl.
- Add the remaining garlic and 1/3 of the parsley.
- Add a dash of oil and a few drops of vinegar. Season with salt and pepper. Stir and set aside.
- Steam the mussels for 4 to 5 minutes or until they are all opened. Remove from the shells.
- Toast the bread under the broiler or in a toaster.
- Cut 4 slices into 4 triangles and another 4 slices into 4 squares.
- Using a cookie cutter, cut the remaining 4 slices into circles.
- Spread the 16 round toasts with mayonnaise.
- Place a small roll of smoked salmon on each canapé.
- Garnish with one caper and a sprinkle of green onion.
- Top the 16 square toasts with a small amount of marinated peppers.
- Add one or two mussels on each.
- Sprinkle with the remaining parsley.
- In a large serving dish, place the remaining marinated peppers, the artichokes, the calamari salad, the shrimp, the smoked trout, the charcuterie, the olives and the tomatoes.
- Place the round and square canapés on a large plate.
- Place the triangular toasts in a bread basket.
- Serve at the centre of the table, family-style.
