Probably the most popular and commonplace tapa in Spain, Montaditos originate in the northern Basque Country, it can be a range of things, but always offers a colourful & flavoursome topping ‘riding’on a slice of baguette-style bread.

Usually the bread is cut on an angle, basted with rich virgin olive oil and then briefly baked in the oven to crust the surface. This stops it from getting soggy. The bread is then rubbed with a raw clove of garlic very, very lightly over the crusted surface [which acts like a rasp or sandpaper] just to give it a hint of garlic flavour. Then, cut a ripe tomato in half and rub it over the surface of the bread, drizzle a little more olive oil over it and dust with a pinch of sea salt flakes.

Now the base is ready and you can choose whatever topping you can dream up. They can be hot or cold, meat or fish or vegetarian. Here are a few ideas.

• Simple toppings:
  • Tortilla [Spanish potato omelette]
  • Queso [Manchego cheese or any semi-cured or cure Spanish cheese]
  • Jamon [a thin slice of air-dried ham]
  • Anchoas [fillets of anchovies preferably from Cantabria]
  • Gambas [grilled prawn w spicy sauce]
  • Txistorra [Basque sausage]
• More complex toppings:
  • Piquillo relleno [stuffed red bell peppers w oxtail or tuna or mushroom]
  • Calamares rellenos [stuffef & braised calamari]
  • Queso cremoso [cream cheese w tuna or salmon]
  • Butifarra con cebolla [pork sausage w caramelized onion]
  • Queso fresco con tomate [fresh cheese w a slice of ripe tomato

The sky is the limit – anything can be used as a topping, depending on where you are in Spain. All is stacked up and skewered together with a toothpick if necessary, so it doesn’t slide off.

Buen Provecho !