📝 About This Recipe
Originating from the bustling tapas bars of Andalusia, Montaditos are the quintessential Spanish finger food—small, crusty bread rolls 'mounted' with an array of vibrant, high-quality toppings. This recipe celebrates the art of the bite-sized meal, featuring three distinct flavor profiles: savory Jamón with tomato rub, creamy goat cheese with caramelized onions, and zesty garlic shrimp. Perfect for entertaining, these little toasts offer a symphony of textures and a true taste of Spanish coastal living in every mouthful.
🥗 Ingredients
The Bread Base
- 2 loaves Baguette or Spanish 'Barra de Pan' (cut into 1/2 inch diagonal slices)
- 1/4 cup Extra Virgin Olive Oil (high quality, for brushing)
- 1 Garlic Clove (peeled and halved for rubbing)
Topping 1: Classic Jamón y Tomate
- 6 ounces Jamón Serrano or Ibérico (thinly sliced)
- 2 large Roma Tomatoes (very ripe, halved)
- 1 pinch Maldon Sea Salt (for finishing)
Topping 2: Goat Cheese & Caramelized Onion
- 5 ounces Soft Goat Cheese (Chèvre) (at room temperature)
- 2 medium Red Onions (thinly sliced)
- 2 tablespoons Balsamic Glaze (for drizzling)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 tablespoon Unsalted Butter (for sautéing)
Topping 3: Gambas al Ajillo (Garlic Shrimp)
- 1/2 pound Small Shrimp (peeled and deveined)
- 3 cloves Garlic (finely minced)
- 1/2 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Arrange the baguette slices in a single layer on a large baking sheet.
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2
Lightly brush each slice of bread with extra virgin olive oil. Toast in the oven for 6-8 minutes until golden brown and crisp around the edges.
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3
Remove the bread from the oven. While still warm, rub the surface of each slice with the cut side of a garlic clove to infuse a subtle aroma.
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4
To caramelize the onions: Melt butter in a skillet over medium-low heat. Add sliced red onions and a pinch of salt. Cook slowly, stirring occasionally, for 15-20 minutes until deep brown and jam-like.
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5
For the Jamón Montaditos: Take the halved tomatoes and rub the cut side vigorously against 1/3 of the toasted bread slices until the pulp coats the bread, leaving the skin behind.
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6
Drizzle a tiny bit more olive oil over the tomato-rubbed bread, then drape a slice of Jamón elegantly over each. Finish with a tiny pinch of Maldon salt.
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7
For the Goat Cheese Montaditos: Spread a generous layer of goat cheese onto another 1/3 of the toast slices.
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8
Top the goat cheese with a spoonful of the warm caramelized onions. Sprinkle with fresh thyme and a drizzle of balsamic glaze.
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9
For the Shrimp Montaditos: In a small pan, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and chili flakes, cooking for 30 seconds until fragrant but not brown.
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10
Add the shrimp to the pan. Cook for 2 minutes per side until pink and opaque. Stir in the smoked paprika and fresh parsley, then remove from heat immediately.
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11
Place 1 or 2 shrimp onto the remaining toast slices, spooning a little of the garlic-infused oil from the pan over each one.
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12
Arrange all the Montaditos on a large wooden board or platter, alternating the colors and styles for a beautiful presentation.
💡 Chef's Tips
Always use a high-quality, crusty baguette; a soft sandwich loaf will get soggy too quickly. For the tomato rub, ensure your tomatoes are very soft and ripe to get the most juice and pulp. Don't rush the onions—true caramelization takes time and low heat to develop those deep sugars. If you can't find Jamón Serrano, a high-quality Prosciutto di Parma is an excellent substitute. Serve the shrimp Montaditos immediately while warm, as the seafood is best enjoyed fresh from the pan.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Fino Sherry or a crisp Spanish Albariño wine. Serve alongside a bowl of Manzanilla olives and roasted Marcona almonds for a full tapas experience. A side of Spanish Tortilla (potato omelet) cubes makes this a more substantial meal. For a non-alcoholic pairing, try a sparkling grape juice or a refreshing 'Tinto de Verano' made with lemon soda.