Made width top quality ingredients, both natural and healthy, these appetizers can be enjoyed any time, on their own or in "good company". Infinite moments to enjoy with a morning coffee, as a snack or accompanying your favorite fruit, yogurt, cheese, deli meat...
WHITE CHOCOLATE AND STRAWBERRY TORTA
1 bar of white baking chocolate 2 tablespoons of extra virgin olive oil. Melt in the microwave for 2 minutes. Slice the strawberries. Use Inés Rosales Original Olive Oil Tortas.
Cover with the melted chocolate. Add the strawberries.
You can finish with chocolate syrup, or use raspberries and cover with more white chocolate
TORTA PIZZA WITH MUSHROOMS AND ASPARAGUS
Sauté mushrooms and asparagus tips. Set aside
Use Rosemary and Thyme Olive Oil Torta as pizza base.
Add some tomato sauce, mozzarella cheese, the asparagus, and mushrooms.
Broil at 400 ºF until cheese melts. They'll cut without breaking
HUMMUS
1 can of chick peas. You could also use dried chick peas that have been hydrated overnight.
Pour chick peas into a blender. You could also use a hand mixer.
Add the juice of half a large lemon or one small lemon.
1 clove of garlic.
1 tablespoon of ground cumin.
1 tablespoon of tahini (sesame paste). You can find tahini in supermarkets or department stores.
Add 5 or 6 tablespoons of extra virgin olive oil.
Blend everything together. Since the mixture is very thick, you will need to stir it periodically before blending again. Taste and add salt as needed . Add a little bit of extra virgin olive oil and some sweet or spicy paprika
OLIVE OIL TORTA SMOOTHIE
Greek yogurts. 2 oz of blueberries and 2 oz of raspberries.
2 Inés Rosales Original Olive Oil Tortas.
Crumble the tortas. One glass of milk. Blend well. Pour in a bowl (serves 2 people).
Add more crumbled torta, raspberries, and blueberries, and chocolate syrup to taste.
OLIVE OIL TORTA AND CHEESE
For this recipe, we are using our Inés Rosales Original Olive Oil Tortas.
We're going to show you a trick to cut them to make tapas. Simply heat the tortas for 30 seconds in the toaster. Now you can cut them as you wish. We are going to make 2 cheese appetizers.
Spread fig jam on one of the cut pieces of torta, then goat's cheese. Garnish with some dried oregano.
You can make the second appetizer with bleu cheese, Cabrales or Roquefort, and honey. We'll be showing you lots of delicious combinations in the upcoming videos.
OLIVE OIL TORTA AND CHEESE
For this recipe, we are using our Rosemary and Thyme Olive Oil Tortas
We're going to show you a trick to cut them easily. You just have to put them in the toaster for 30 seconds. Now you can cut them as you wish to make cheese appetizers.
Spread one of the cut tortas with raspberry jam and Camembert cheese. Top with some raspberries. You can make the second appetizer with pesto and mozzarella.
Garnish with some oregano
SALMON AND AVOCADO TARTARE
7 oz of fresh salmon
Chop. Place in a bowl
2 oz of capers
1 tablespoon of mustard
2 tablespoons of mayonnaise
Mix. Cut an avocado in half. Scoop. Chop
Place in a separate bowl. Mix 2 tablespoons of lemon juice and Salt. Plate using a ring mold
First the salmon, then the avocado. Enjoy the tartare with our Rosemary and Thyme Olive Oil Tortas
PARMESEAN AND ROSEMARY AND THYME TORTA LOLLIPOPS
1 Rosemary and Thyme Olive Oil Torta. Finely grate the torta
2 oz of grated parmesean cheese. Mix well.
Use a ring mold to form the mixture into circles on a sheet pan with parchment paper. Place a stick in each
GUACAMOLE AND HAM TORTA
1 avocado. 1 tablespoon of lemon juice. Mash. Chop ¼ of an onion. Peel one tomato
Remove the seeds and roughly chop. Add salt and extra virgin olive oil to taste
Mix well. Use Inés Rosales Sesame and Sea Salt Tortas
CHOCOLATE MILLE FEUILLE
Mix well 9 oz of cream cheese, 7 oz of chocolate hazelnut spread and 5 oz of powdered sugar.
Mix well. 1 package of our Original Olive Oil Tortas. Place one torta on a plate
Cover with a layer of the cream mixture. Cover with another torta. Repeat the steps until you've used 6 tortas
Freeze for at least 4 hours
5 oz of chocolate and a tablespoon of butter. Melt for 2 minutes in the microwave. Remove the mille-feuille from the freezer. Cover the top torta with the melted chocolate
Let the mille-feuille defrost. Sprinkle powdered sugar on top. Once the mille-feuille is defrosted, it will be easy to slice