Spanish tapas

Name: Spanish tapas
SKU: tapas-espagnole

Preparation 20 min

Cooking time 5 min

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

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.