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Last-Minute Appetizers

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