These Spanish Tartine are the perfect tapas-style opener for your next dinner party! Creamy, herbed goat cheese and smoky roasted bell peppers paired with Jamon Serrano - all served on crusty white bread!
After a week in Normandy and two days in Paris, the next stop of our European vacation was the Basque Country, where we were visiting Solal's grandmother with his parents.
Basque Country is the name given to a region in the Pyrenees Mountains spreading across the French and Spanish border. It abounds with mouthwatering delicacies. My favorite (and probably what Basque Country is most famous for!) is charcuterie!
Yest, in this part of the world, they make the most amazing prosciutto and chorizo. We had some every single day while we were in Basque Country and I'm not even close to being tired of it!
Espelette pepper, sheep's cheese and bell pepper are also widely used in the simple yet flavorful Basque cuisine.
These Basque Tartine are, in a way, Basque Country on a slice of bread. A spread of goat's cheese, topped with roasted bell peppers and prosciutto (or Jamon Serrano, even better!)!
This Spanish goat cheese appetizer is a concentrate of the most delicious Basque ingredients. Simple yet luscious. You can serve this Spanish tartine as a main with a salad on the side or cut them in half and serve them as tapas-style appetizers.
Tomorrow morning, we're flying to Rome. I just can't wait to be there! You guessed it... next week will be an Italian themed week on Not Enough Cinnamon!
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These Spanish Tartine are the perfect tapas-style opener for your next dinner party! Creamy herbed goat cheese and smoky roasted bell peppers paired with salty Jamon Serrano - all served on crusty white bread!
- 3.5 oz goat cheese 100 g
- ⅛ tsp sweet paprika or Espelette pepper
- ½ tbsp chives finely chopped
- 2 slices crusty bread like sourdough toasted
- 4 oz roasted bell pepper 120 g, cut into thick stripes
- 2 slices Jamon Serrano or Prosciutto
In a small bowl, mix goat cheese, sweet paprika and chives with a fork.
Spread cheese mixture on toasted bread, top with roasted pepper then jamon serrano. Serve immediately.
You can easily double the ingredients for more tartines.
More Basque-inspired recipes:
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