Spanish Appetizer PLEASE!?

Question

i need an authentiic spanish appetizer that is easy to make and perhaps free of meat! please list some ideas and the recipes!! its for my spanish class project thing!! THANKS!!

Answer 1

How about Black Bean Salsa?

4-6 ripe tomatoes, chopped
1/2 small red onion, finely diced
2 cans black beans, undrained
One bunch cilantro, chopped
One fresh jalepano, diced or substitute a small can of chopped jalepanos (if you are not into "hot", then substitute diced green chilis)

Place the black beans in a large bowl, juice and all, and mash slightly. Add the chopped veggies and mix. Let sit for a couple hours to let the flavors mingle.

Serve with homemade tortilla strips or any good brand of tortills strips.

This stuff is a nutritional powerhouse.

Answer 2

Well I like to make a dip with salsa pour over a large package of cream cheese....you could make the salsa from scratch ( I just use the jar from the store)

Salsa recipe:

12 tomatoes
3 cloves garlic
12 large onion
2 jalapeno peppers
1//2 bunch cilantro
fresh ground pepper
pinch salt

chop all vegetables,mix together and refrigerate
When serving pour over the cream cheese. Serve with tortilla chips.


Another is Chili Cheese Dip
2 cans hormel chili...no beans
1 4 oz cream cheese
16 oz sour cream
1/4 t/ chili powder

Heat chili, stir in cream cheese until melted, stir in sour cream and chili powder. Mix well/ Serve with tortilla chips

Answer 3

Tomato Toast Tapa

8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
4 cloves garlic peeled and cut in half
4 small ripe red tomatoes cut in half*
Cruet of extra-virgin olive oil
Small bowl of coarse salt or sea salt
Black pepper in a pepper mill

*For the best flavor, use vine-ripe tomatoes, preferably home grown ones. If not available, coarse home-made tomato sauce may be substituted or a good-quality canned tomatoes (ideally the pear-shaped ones), well-drained of their packing juices.

Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven.

Once the bread is toasted, rub 1/2 clove of garlic, cut side of half, over the bread while still warm. Use a fresh piece of garlic for each slice.

Rub tomato (cut side) over the bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato; discard the skins and remaining pulp.

Drizzle olive oil over the bread and tomatoes; sprinkle with salt and a couple grind of pepper. Serve immediately.

There are two ways to serve tomato bread:

The first is for the cook to do the rubbing and drizzling.
The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of salt and let him or her do the work. The second way is more fun.

Optional garnish, choose one or a combination:

1/2 cup green Spanish olives

12 anchovy fillets, soaked in cold water for 10 minutes, drained, and patted dry

6 paper-thin slices Spanish ham or prosciutto

12 paper-thin slices Manchego

Makes 8 servings.

Answer 4

I am assuming you mean Spanish from Spain, and not Mexican, which many of the other responders assumed. Serrano Ham and Melon Salty and full of flavor, Serrano ham makes an excellent contrast with the sweet, juicy Honeydew melon. This “tapa” takes about 5-10 minutes to prepare and requires no cooking. If you are short on time, need something to bring to a potluck or friend’s barbecue, this is the “tapa” for you! Melon with Serrano Ham is also a refreshing dish to serve at a brunch or lunch - whenever melons are in season. Prep Time: 10 minutes Cook Time: Total Time: 10 minutes Ingredients: 1/2 ripe Honeydew melon 12 thin slices Serrano ham Preparation: This melon with Serrano ham recipe makes approximately 6 servings as an appetizer. Servings are approximate and will depend on the size of the melon. Cut melon in half, remove seeds and cut away rind. Cut into cubes (about 1.5”) Cut ham slices in half and wrap each melon cube with ham. Use toothpicks to hold ham in place. Serve cold or at room temperature. You can substitute prosciutto ham, or thinly shaved Virginia-style or "country-style" ham. Spicy Sausage and Cheese Tortilla This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor. Serves 6 Ingredients 5 tbsp olive oil 6 oz chorizo or salsichón (Spanish spicy sausage), thinly sliced 1 1/2 lb waxy potatoes, thinly sliced 2 Spanish onions, halved and thinly sliced 4 large (US extra large) eggs 2 tbsp chopped fresh parsley, plus extra to garnish 4 oz / 1 cup grated Manchego cheese or other hard cheese Salt and ground black pepper Preparation Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper. Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full). Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath. Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden. Cut into wedges and serve garnished with parsley.

Answer 5

Spanikopita Phyllo dough filled with cheese, olives and seasonings. Roll like a American flag. On phyllo box, there are instructions showing you how to cut and roll these.

Answer 6

...Hola Amigo !!! take a 10 in tortilla... "butter" it up with the cheese of your choice... about 1/4 in thick...all over the tortilla.
On top of the cheese... chopp'd Jalapino...? finely chopp'd corn chips... what ever you want... now... cover this with another 10 in tortilla... bake for 3 to 5 min at 350... take it out. cut it like a pizza.... AyEEeeeee ... :o)

Answer 7

Stuffed jalapenos, with pimento cheese, tuna, peanut butter, cream cheese, clean and wash seeds first and cut the stem off too. Make sure you don't touch your eyes. Good Luck

Answer 8

I hope these will help!
Cheesy Quesadillas

1-1/2 cups Mexican Style Shredded Four Cheese
2 Tbsp. green onion slices
12 Flour Tortillas
3/4 cup Thick 'N Chunky Salsa

MIX cheese and onion. Spoon about 2 Tbsp. of the cheese mixture onto center of each tortilla; fold tortilla over to completely enclose filling.
SPRAY large skillet with cooking spray. Cook 1 or 2 quesadillas at a time on medium-high heat 2 to 3 min. on each side or until crisp and lightly browned on both sides.
CUT each quesadilla into thirds. Serve warm with the salsa. Special Extra
Serve with guacamole, corn-pepper relish or your family's favorite cut-up fresh fruit.

Blue Cheese Quesadillas

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup Blue Cheese
4 green onions, sliced
10 flour tortillas (12 inch)
1 pkg. (8 oz.) Shredded Colby & Monterey Jack Cheese
2 cups Pear Apple Chutney ,
Variation
Omit Pear Apple Chutney. Serve with Garden Salsa and Sour Cream.

PLACE cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
SPREAD each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
COAT griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.


Cheesy Bean Nachos

1 cup Refried Beans
1/2 cup Thick 'N Chunky Salsa
4 cups tortilla chips
1 cup Mexican Style Shredded Cheese
1/4 cup each: chopped onion, chopped tomato, sliced jalapeno peppers, sliced pitted ripe olives and guacamole

MIX beans and salsa.
ARRANGE chips on large microwaveable plate. Top with the bean mixture; sprinkle with cheese.
MICROWAVE on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each min. Top with the remaining ingredients.

Answer 9

Tapas! There are loads of meat-free versions. Try visiting bbc.co.uk/food for ideas!

Answer 10

Toasted bred rubbed with garlic and tomato, some olive oil sprinkled over it.