It’s always nice to have a few appetisers or tapas before a meal. It’s also a very Spanish way to eat, beginning a meal with a few different tastes before moving on to a main dish. This tapa is a delicious combination of flavours and textures and an ideal light option that works well as an appetiser. It’s also a good vegetarian option, something that one often has to work hard to find amongst all of Spain’s culinary treasures.Print
Seaweed Oatcakes with Creamy Spinach, Goats Cheese and Green Olive Almond Pâté
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Cuisine: Tapas
- 4 oatcakes
- 150g of spinach leaves
- 1 medium onion, finelly chopped
- 100ml double cream
- 1/4 tsp nutmeg
- 60g goats cheese
- 100g green olives, pitted
- 50g blanched almonds
- 2 tbsp extra virgin olive oil
- salt and pepper
- Preheat your oven to 180C.
- In a frying pan, add 1 tbsp of olive oil and set over a medium heat. Add the spinach and fry for about 5 minutes, then remove and set to one side.
- Now add the chopped onions to your pan and fry them on a medium heat. Cook them until translucent, when their colour has changed from pure white to a softer white that is more transparent. Then add the double cream and nutmeg and stir together.
- Place 4 oatcakes on a baking try. Divide your creamy onion mixture and your spinach into four portions and add to the top of each oatcake. You can of course use any oatcakes you have to hand, you can even make your own. For this tapa though, we have used delicious organic ones from Galicia in northern Spain that are made with seaweed and linseeds.
- Cut your goats cheese into 8 slices, about 1cm in diameter each. Add two slices to the top of each oatcake and then bake in your preheated oven for about 10 minutes.
- Meanwhile, we can prepare the olive and almond pâté. Add the olives, almonds and 1tbsp of olive oil to a food processor and blend until well mixed.
- Remove the oatcakes from the oven and add a good dollop of your pâté on the top and then serve immediately.