Spain on a Fork > All Recipes > Tapas > 4 Last-Minute Appetizers to Make your Holiday Party a Hit
All Recipes, Tapas / December 20, 2021

4 Last-Minute Appetizers to Make your Holiday Party a Hit

The holidays are here, which means we´re all so busy, we´re virtually losing our minds. With that being said, in this post I´m going to show you how to make 4 Last-Minute appetizers that promise to be a huge hit at your next holiday party or family get-together.

Last-Minute Appetizers
The beauty of these 4 appetizers, is that they´re all so easy to make, they´re made with the simplest everyday ingredients you can easily find at you supermarket and each one comes together in under 30 minutes.

Last-Minute Appetizers
The four appetizers we will be making are: Stuffed Mushrooms with Manchego & Bread Crumbs, Spicy Shrimp Skewers, Spanish-Style Tomato Bruschetta and Spanish Tuna Salad with Crackers.

Last-Minute Appetizers

TIPS & TRICKS to Make these Recipes: I used Manchego cheese to make the stuffed mushrooms. But you can use other cheeses, such as Cheddar, Gruyère or Mozzarella. For the shrimp skewers, I used frozen shrimp I thawed out. But you can use fresh shrimp if you like. Either way, make sure to pat them dry to remove any excess water. This way the shrimp can absorb all the flavors.

Last-Minute Appetizers

Key Ingredients & Cookware I used in these Recipes:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA
SPANISH TUNA IN OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make 4 Last-Minute Appetizers to Make your Holiday Party a Hit

Last-Minute Appetizers
5 from 1 vote
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4 Last-Minute APPETIZERS to Make your Holiday Party a Hit

Course Appetizer
Cuisine Mediterranean, Spanish
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE STUFFED MUSHROOMS WITH MANCHEGO & BREAD CRUMBS

  • 8 extra-large button mushrooms
  • 1 tbsp extra virgin olive oil 15 ml
  • 2 cups finely grated Manchego cheese 225 grams
  • 1/2 cup plain bread crumbs 60 grams
  • 1 clove garlic
  • 2 tbsp finely chopped parsley 8 grams
  • sea salt & black pepper

FOR THE SPICY SHRIMP SKEWERS

  • 12 raw jumbo shrimp peeled & deveined
  • 2 tbsp extra virgin olive oil 30 ml
  • 2 cloves garlic
  • 1/2 tsp hot smoked Spanish paprika 1.15 grams
  • sea salt & black pepper

FOR THE TOMATO BRUSCHETTA

  • 2 large tomatoes
  • 1 clove garlic
  • 2 tbsp finely chopped parsley 8 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 1 tsp sherry vinegar 5 ml
  • 1 baguette
  • sea salt & black pepper

FOR THE TUNA SALAD WITH CRACKERS

  • 2 tins tuna in olive oil 100 grams / 3.25 oz each
  • 1/2 cup mayonnaise 115 grams
  • 1 shallot
  • 1 clove garlic
  • 8 pimento stuffed green olives
  • handful crackers
  • sea salt & black pepper

Instructions

Stuffed Mushrooms with Manchego & Bread Crumbs

  1. Finely grate 2 cups of manchego cheese into a large bowl, then add in 1/2 cup bread crumbs, finely grate 1 clove garlic, add 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well mixed

  2. Remove the stems from 8 extra-large button mushrooms (washed & patted dry), using a butter knife gently scrape around the hole to make it bigger, then add the mushrooms hole side up into a baking tray lined with parchment paper, drizzle the mushrooms with a kiss of extra virgin olive oil and season with sea salt, then stuff the cheese mixture into the mushrooms

  3. Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  4. After 9 to 10 minutes and the cheese mixture is fully melted, remove the mushrooms from the oven, transfer into a serving dish and serve at once

Spicy Shrimp Skewers

  1. Add 2 tbsp extra virgin olive oil into a bowl, finely grate in 2 cloves garlic and add 1/2 tsp hot smoked Spanish paprika, whisk together until well mixed

  2. Pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels, then pierce the shrimp into wooden skewers, brush the marinade all over the shrimp and season with sea salt & black pepper

  3. Heat a non-stick grilling pan with a medium heat, after 4 minutes add in the shrimp skewers into the pan, all in a single layer, cook for 60 to 90 seconds per side, then remove from the heat and transfer into a serving dish, serve at once

Spanish-Style Tomato Bruschetta

  1. Cut 2 large tomatoes into thin slices and then roughly chop each slice, add into a large bowl, finely grate in 1 clove garlic, add 2 tbsp finely chopped parsley, 2 tbsp extra virgin olive oil and 1 tsp sherry vinegar, season with sea salt & black pepper and mix together until well mixed

  2. Cut 1 baguette into 1-inch (2.50 cm) thick slices, add the slices of baguette into a baking tray, all in a single layer and drizzle them with a kiss of extra virgin olive oil, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F, lightly toast them for 2 to 3 minutes

  3. Using a slotted spoon, add spoonfuls of the tomato mixture over the toasted slices of baguette

Spanish Tuna Salad with Crackers

  1. Drain 2 tins of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil and transfer into a large bowl (discard the oil from the tuna), then add 1/2 cup mayonnaise over the tuna, 1 shallot that´s been finely chopped, 1 clove garlic finely chopped and 8 pimento stuffed green olives roughly chopped, season with sea salt & black pepper and mix together until well mixed

  2. Transfer the tuna salad into a serving bowl, place into a serving dish and add some crackers around the tuna salad

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2 Comments

  1. Fabiola Baldin

    5 stars
    Your recipes are simple and delicious! I love that there is no red meat involved!
    So many Spanish speaking people would love to watch your videos as well.
    Have you considered putting Spanish subtitles in your videos?

    20 . Dec . 2021
    • Spain on a Fork

      Maybe in the future 🙂 Thanks for the comment! Much love

      21 . Dec . 2021

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