Christmas appetizers, six recipes ready in less than five minutes
Last Updated on
Total: 5 min Diners: 4-6
Everyone will want to sit at your table during the holidays to enjoy an assortment of Christmas appetizers like the one we propose today. I confess that I love the moment of the appetizers, that special time enjoying with friends and family while tasting small and delicious bites.
Ingredients
For the ham shake skewer (8 units)
. Homemade mayonnaise, 6 tablespoons Philadelphia type cream cheese, 3 tablespoons Sliced Joselito ham, 70 g loaf bread
For the ham roses with tomato hearts (6 pieces)
For the ham roses with tomato hearts (6 pieces)
Mascarcapone cheese, 6 teaspoons Fresh basil, 6 of the smallest leaves Cocktail tomatoes, 6 Joselito ham, 6 slices or 12 depending on the size Extra virgin olive oil, 1 tablespoon Salt
For the lettuce gazpacho shots with loin (8 glasses of 50 ml)
Lettuce, 6 slices or 12 depending on the size Extra virgin olive oil, 1 tablespoon Salt
Lettuce gazpacho shots with loin (8 glasses of 50 ml)
Lettuce, 200 g Cucumber, 1 small or ½ large Greek yogurt, 1 Garlic, 1 clove without the germ Apple cider vinegar, 2 tablespoons Extra virgin olive oil, 3 tablespoons Water, 2 or 3 tablespoons Joselito loin, 8 slices Salt, to taste
For the Iberian chorizo pâté
. Philadelphia type cream cheese, 2 tablespoons Chorizo Vela Joselito, 100 g Hard boiled egg, 1 size M Boat bread (sea crackers), to serve
For the cheese, coppa and mango banderillas (6 units)
Pieces of soft manchego cheese of 1.5 cm, 6 Piece of fresh mango of 1.5 cm, 6 Joselito Coppa, 6 slices
For the salami tartar
Joselito Vela salami, 200 g Cane honey, 1 tablespoon Mild homemade mayonnaise, 3 tablespoons Dijon mustard, 1 tablespoon Capers, 1 tablespoon Chives, 10 or 12 sprigs
Whipped ham pincho
Mix the mayonnaise with the cream cheese with the help of a hand whisk until we have a thin cream. Cut the ham slices into thin strips about two centimeters long. This can be done with a sharp knife or scissors. Add the ham to the mayonnaise and cream cheese mixture. Cut the bread into slices and toast them. Ideally, the slices should not be too big, so that they can be eaten in one or two bites. We put the ham mixture on the toast with the help of a spoon, without spreading it, because it is about leaving a generous amount, making a top.
Notes
You can make it with store-bought mayonnaise, as long as it is not excessively acidic or salty. If you make it with homemade mayonnaise, you will get it right with the saltiness of the skewer if you prepare the mayonnaise without salt and rectify the point after having mixed everything with the ham.
Ham roses with tomato heart
Chop the basil finely and mix it with the mascarpone cheese and the extra virgin olive oil. Wash the cocktail tomatoes, dry them well, cut off the top with the help of a pick, empty the seeds with a teaspoon, sprinkle the inside with a few grains of salt and fill them with the mascarpone cheese mixture. Surround each stuffed tomato with one or two slices of Joselito ham in the shape of a flower.
Shots of lettuce gazpacho with loin
In a blender or in a food processor put the lettuce, the washed and sliced cucumber -no need to peel it-, the peeled garlic clove without the germ, the Greek yogurt, the salt, the extra virgin olive oil and the apple cider vinegar. Blend at medium speed until you obtain a fine cream to which, if it is too thick, add two or three tablespoons of water until you obtain the desired texture. If the blender is not very powerful and we do not obtain a uniform fine texture, we can solve it by passing our gazpacho through a Chinese strainer. Taste and adjust the salt and vinegar if you prefer it to have a more acidic touch. Serve with a slice of finely chopped Joselito loin on top.
Iberian chorizo pâté
In the glass of a food processor put the skinless and chopped chorizo -better to chop it before with the knife to avoid overheating the motor of the food processor, although if it is a very powerful one like the Thermomix, there will be no problem in that the pieces are larger-. Add the Philadelphia cheese spread and the chopped hard-boiled egg. Blend at medium-high speed for a few minutes until you have a homogeneous paste. During the process it will be necessary to open the food processor once or twice to remove the pieces that stick to the walls and to grind everything uniformly. We can serve it spread on the sea crackers or, if we see that the appetizer can be extended, in a bowl with the crackers on the side so that each diner can serve himself at the moment and thus avoid the crackers getting soft.
Notes
If you can’t find the sea cookies, you can serve it with regañás, colines or breadsticks.
Cheese, coppa and mango skewers
Cut the slice of coppa lengthwise. Fold one of the pieces of coppa making an S shape and thread it on a skewer stick, then thread the mango cube, then the other piece of coppa folded in the same way and finally the cube of soft manchego cheese.
Salami tartar
Peel the salami, cut it into cubes of about three millimeters on each side and set aside. Do the same with the chives and capers. In a bowl, mix the mayonnaise with the mustard and the honey and use a small manual whisk to obtain a homogeneous mixture to which we add the chopped sausage, capers and chives. We can serve it on toast, making a quenelle on it or on a cocktail spoon and giving it a round shape with a very small plating ring.
