Chopped Egg with Brown Butter Radish and Olives 

Prep Time: 30 minutes

Serves 4

• 6 Eggs
• 1/2 cup Spanish Black Radishes, trimmed and sliced
• 2 oz. Green Olives, pitted and chopped
• 1 cup Arugula
• Baguette slices
• 1/4 cup Butter
• Salt and Pepper to taste

Place the eggs into a large pot and cover with cold water. Bring to a boil over a high flame. Remove from heat and cover for 17 minutes. Drain and run under cold water until cool enough to handle. Meanwhile, melt the butter in a small sauté pan over a low flame. Continue to heat while stirring until foamy. Add the radishes and a pinch of salt. Cook over low flame for 3-5 minutes, until the radishes are tender and the butter is golden brown and nutty. Set aside. Peel the eggs and chop them small. Place in a mixing bowl along with the olives and a generous pinch of salt and pepper and stir to combine. Top with the brown butter radishes and arugula and serve with slices of baguette.

Merguez Crostini with Creme and Caramelized Onion 

Prep Time: 30 minutes

Serves 4

Ingredients:

• 2 cups Spanish Onions, chopped
• 10 oz Merguez Sausage, defrosted
• 8 pieces Baguette, sliced thick
• 8 Tbsp. Cream Cheese (we love Kuyahoora Creme!)
• 2 1/2 Tbsp. Olive Oil
• Salt and Pepper to taste

Preheat the oven to 350 degrees. In a large sauté pan over medium flame, heat the oil until hot. Add the onions and a pinch of salt and stir. Continue to stir while cooking until completely tender and caramelized, about 20-25 minutes. Meanwhile, in a separate sauté pan over low flame, add the merguez. Brown on all sides, about 12 minutes. Place the baguette on a baking sheet and into the oven just before both the onions and merguez are done. Toast the bread about 2 minutes per side. Remove the merguez to a cutting board and slice thinly using a sharp knife. Spread 1 Tbsp. creme on each piece of baguette and top with the merguez and caramelized onions. Season with a pinch of salt and pepper.

Olive Tapenade with Creme and Arugula

Prep Time: 10 minutes

Serves 4

Ingredients:

• 1/2 cup Green Olives, pitted and chopped
• 8 Baguette slices
• 8 Tbsp. Cream Cheese
• 1 cup Arugula
• 2 Spanish Black Radishes, cut into small batons
• 8 Mint leaves
• 2 Tbsp. Olive Oil
• 2 Tbsp. Lemon Juice

In a blender or food processor, pulse the olives, oil and lemon juice until minced. Season with salt and pepper. Spread 1 Tbsp. crème on each baguette slice. Top evenly with the tapenade and arugula. Garnish with the radishes and mint leaves.

Spanish Potato Torta

Prep Time: 60 minutes

Serves 6

• 1 lb Gold Potatoes, peeled and sliced thinly
• 1 cup Spanish Onions
• 5 Eggs
• 2 cups Cooking Oil
• 4 cloves Garlic, roughly chopped
• Salt and Pepper to taste

Place the oil into a high walled skillet so that it is at least 1 1/2" deep. Heat over medium flame until very hot. Meanwhile, in a large mixing bowl, toss the potatoes with a few pinches of salt. Fry the potatoes in the hot oil until tender but not brown, about 10-12 minutes. Using a slotted spoon, remove to a plate lined with a paper towel. Add the onions and garlic to the hot oil, reducing the flame if necessary, and cook until translucent but not browned, about 8 minutes. Remove to the plate with the potatoes using a slotted spoon. Carefully remove all but 1 Tbsp. of oil from the pan. In a large mixing bowl, whisk together the eggs with a pinch of salt and pepper. Add the potatoes, onions and garlic and stir gently to combine. Heat the pan with the oil over high flame until very hot. Add the egg mixture and cook for 1 minute. Reduce the flame to low and continue to cook for 8-10 minutes, until half set and a spatula easily slips around the edges. Place a large flat plate or small baking sheet over the pan and gently flip upside down. Return the torta to the pan and continue to cook until completely set, about 6-8 minutes. Allow to cool on a plate for 10 minutes before slicing into wedges.

Stuffed Mushrooms

Prep Time: 45 minutes

Serves 2 

• 8 oz. Button Mushrooms, stems removed and reserved
• 1/4 cup Spanish Onion, chopped small
• 1 cup Baguette, in small cubes
• 1 Egg, well beaten
• 1/4 cup Milk
• 1 Tbsp. Olive Oil
• Salt and Pepper to taste

Preheat the oven to 375 degrees. Trim the ends of the reserved mushroom stems and chop finely. Place into a large mixing bowl along with the onion, baguette, egg and milk. Season with a pinch of salt and pepper and combine thoroughly. It should be moist and hold together loosely. If not, add a little more milk, as necessary. Spoon the stuffing into the mushroom caps and place on a lightly oiled baking sheet. Drizzle with olive oil and season with a pinch of salt. Bake for 30-40 minutes until the stuffing is no longer wet and the mushrooms are completely tender.

Tomato Feta Crostini with Caramelized Onions

Prep Time: 30 minutes

Serves 4

• 1 cup Spanish Onions, chopped
• 1 lb. Tomatoes, chopped
• 4 oz. Feta
• 4 oz. Green Olives, pitted and chopped
• 1 oz. Mint, chopped
• 8 pieces Baguette, sliced thickly
• 4 Tbsp. Olive Oil
• 1 Tbsp. White Vinegar
• Salt and Pepper

Preheat the oven to 350 degrees. In a large sauté pan over medium flame, heat 2 Tbsp. of oil until hot. Add the onions and a pinch of salt and stir. Continue to stir while cooking until completely tender and browned, about 20-25 minutes. Meanwhile, in a large mixing bowl, combine the tomatoes, feta, olives, onion and mint along with the vinegar and remaining oil. Season with a pinch of salt and pepper and set aside. When the onions are almost finished, toast the baguette in the oven for about 2 minutes per side. Arrange on a platter and top with the tomato feta salad and caramelized onions. Season with a pinch of salt and pepper.