This document provides recipes and instructions for 5 different appetizers: 1) A salad served in avocado halves with mixed greens, tomato, asparagus, ham, hazelnuts and a creamy peppermint dressing. 2) A Valencian salad with romaine lettuce, cucumber, tomato, onion, eggs, tuna, and olives dressed with olive oil, vinegar and salt. 3) Toasts with fresh cheese and anchovies made with baguette, olive oil, cheese and anchovies. 4) Toasts with Manchego cheese and Iberian ham made with baguette, olive oil, cheese and ham. 5) Tomato toasts with

1. 2 Feb 2015
Preparation
Mix and whisk fresh cream, yoghurt,
peppermint leaves, olive oil, and salt in a bowl.
Mix salad greens, tomato, asparagus,
ham and hazelnuts in a large bowl.
Wash avocado. Cut avocado in half.
Remove pit. Use your knife’s tip to score
avocado flesh, making squares, then scoop it
out with a spoon. Add pulp to salad mixture.
Pour dressing over salad mixture and
toss together.
Stuff avocado halves.
Arrange avocado halves on pineapple
rings.
1
Ingredients
• 2 large avocados
• mixed salad greens
• 1 medium
Valencian tomato,
chopped (or 8
cherry tomatoes,
halved)
• 4 white asparagus,
chopped
• 100g Iberian ham
• 50g hazelnuts
• 1 fresh yoghurt
• 2 tablespoons fresh
cream
• fresh peppermint
leaves, chopped
• ½ teaspoon salt
• 3 tablespoons olive
oil
• 4 pineapple rings
SALAD IN AVOCADO
HALVES
Makes: 4 servings | Prep time:20 minutes

2. 2 Feb 2015
Preparation
In a bowl, add some salt, olive oil and
vinegar, stir with a spoon until all the
ingredients are well mixed up.
Combine lettuce, cucumber, tomato,
onion, eggs and olives together with the
dressing in a serving bowl.
Pour dressing over salad and toss.
Add tuna fish on top of salad.
2
Ingredients
• 1 head romaine
lettuce, torn into bite-
size pieces
• 1 cucumber, peeled
and sliced
• 1 Valencian tomato
• 1 medium salad
onion, cut in 1/2, then
into 1/4-inch slivers
• 2 hard-cooked eggs,
chopped
• 1 220g can white
meat tuna packed in
water, drained and
flaked
• green olives (or
anchovy stuffed
ones) and black
olives
• 1/4 cup white wine
vinegar
VALENCIAN SALAD
Makes:4 servings | Prep. time:15 minutes

3. 2 Feb 2015
Preparation
Dribble a few drops of extra virgin
olive oil over the slices of bread.
Put one slice of fresh cheese on
each slice of bread.
Add one anchovy fillet on top of the
cheese.
3
Ingredients
• 8 thick slices of
fresh cheese
• 8 anchovy fillets
• 8 slices of
baguette
• Extra virgin olive
oil
FRESH
CHEESE&ANCHOVIES
Makes:4 servings | Prep time: 10 minutes

4. 2 Feb 2015
Preparation
Dribble some drops of extra
virgin olive oil over the slices of
bread.
Put one slice of Iberian Serrano
ham on each slice of bread.
Add two slices of Manchego
cheese on top of each toast.
4
Ingredients
• 16 slices of
Manchego
cheese
• 8 slices of
Iberian Serrano
ham
• 8 slices of
baguette
• Extra virgin olive
oil
MANCHEGO CHEESE &
IBERIAN HAM

5. 2 Feb 2015
Preparation
Grate the ripe tomatoes and add
some extra virgin olive oil.
Toast 8 slices of baguette.
Spoon a little tomato topping on to
each piece of toast.
Put one slice of Iberian Serrano
ham on each slice of bread.
5
Ingredients
• 8 slices of Iberian
Serrano ham
• 2 ripe tomatoes
• 8 slices of
baguette
• Extra virgin olive
oil
TOMATO TOAST WITH
IBERIAN HAM & OLIVE OIL

6. 2 Feb 2015
Preparation
Roast the fast-cure sausages.
Put the sausages on top of each
bread slice.
(Secure the sausages with a
toothpick).
6
Ingredients
8 fast-cure
sausages of
minced pork
8 thin slices of
baguette
FAST-CURED
SAUSAGES