Tomatoes are absolutely perfect this time of year, and one of my favorite ways to enjoy fresh tomatoes is to make montaditos. A montadito is a typical Spanish snack consisting of small nearly bite-sized pieces of bread with any kind of toppings. The word “montadito” comes from the word “montar” which means “to mount”, referring to mounting, or piling, toppings on slices of bread.
Since montaditos are a traditional Spanish dish, I used Olive Oils from Spain to create this appetizer. I became familiar with Olive Oils from Spain when I was invited to an event hosted by The Good Life Embassy at the Taste of Chicago. The Good Life Embassy celebrates the Spanish lifestyle and Mediterranean diet. They also host events in Chicago and beyond. I prepared this dish using Olive Oils from Spain given to me by The Good Life Embassy at the Taste of Chicago.
Montaditos can be made with any toppings you like, but I like to keep it seasonal. I piled my montaditos high with Ossau-Iraty cheese, and diced tomatoes and basil drizzled with olive oil. Ossau-Iraty is from the Basque region of Spain and is one of the oldest cheeses in the world. It is a mild tasting sheeps milk cheese with hints of butter, fruit, and nut flavor and it pairs well with tomatoes.
This is an easy to prepare and satisfying snack or appetizer. Sometimes we add some Serrano Ham to the montaditos and call it dinner, it’s perfect for busy weeknights. My husband is half Spanish and he loves these Mediterranean snacks and often asks that we have them for dinner.
You will need:
¼ cup Olive Oil from Spain
2 large Tomatoes (either Beef Steak or Heirloom)
¼ lb Ossau-Iraty
4 Basil Leaves
Salt and Pepper
Dice the tomato and place in a bowl. Then finely chop the basil and add to the bowl with the tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Stir together.
Slice the cheese.
Slice bread into 1-inch pieces. Brush each side with olive oil. Spread out on a baking sheet in a single layer.
Turn the oven on top low broil. Place the bread in the oven on an upper rack. Keep a careful eye on the bread so that it browns but does not burn. Once the top has browned, flip the bread and let the second side brown.
Pile the bread with the cheese, and then tomato, mozzarella, basil, and olive oil topping. Serve immediately.
This post was sponsored by Olive Oils from Spain. As always, the opinions expressed are my own.