Ingredients
- Melon con Jamon:
- cantaloupe or melon of choice
- Jamon Serrano or any cured ham of your choice
- sliced baguette or crusty bread, optional
- Pan Con Tomate or Toasted Bread with Tomato:
- tomatoes, halved
- grilled baguette or crusty bread
- olive oil
- garlic cloves, peeled
- Gildas or Anchovy, Olive and Peppers:
- Anchovies, I used a small can in olive oil
- pitted green olives
- roasted sweet red peppers, sliced
- toothpicks
- sliced baguette or crusty bread, optional
- olive oil, optional
- Gambas al Ajillo or Shrimp in Garlic Sauce:
- 200 gm peeled shrimp * (I only had precooked shrimp)
- 3 tbp olive oil
- 5 garlic cloves, minced
- finely chopped half of red Habanero pepper or milder pepper of your choice
- 1 large lemon, juiced
- splash of white wine, optional
- finely chopped parsley, handful
- salt to taste
- sliced baguette or crusty bread to soak up sauce
Preparation
Step 1
Gambas al Ajillo or Shrimp in Garlic Sauce
1. Heat the olive oil, saute the Habanero or pepper of choice for 1 minute. Next add the garlic and cook for 2 minutes, add the shrimp, pour the lemon juice into the pan and cook until shrimp is cooked through. If you’ve used precooked shrimp like I have cook for 5 minutes before taking off the heat. Serve with baguette or crusty bread.
Gildas or Anchovy, Olive and Peppers
Thread the anchovies, olives and peppers through toothpicks. I found that serving the ingredients on small pieces of bread, rubbed with olive oil, helped make a nicer presentation. Additional they stood up and were easier to grab.
Pan Con Tomate or Toasted Bread with Tomato
Toast the bread in the oven or on a grill. Rub the raw garlic all around the toasted bread, then brush or drizzle with olive oil. Grate the tomato halves onto a bowl or plate, discard the skins. Spread grated tomato over toasted bread.
Melon con Jamon
Either wrap the jam around the melon slices or for smaller bites place small slices on top of baguette brushed with olive oil.