Spanish Banderillas
These little banderillas are a tapa, the little dishes of Spain. Served on a regular toothpick they are intended to pop into your mouth in one bite. Be sure to serve them with homemade mayo for a real treat!
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Ingredients
BANDERILLAS: use at least 4 or 5 of any of the following foods for each banderilla
- 1 small pimento stuffed olive
- 1 pickled onion
- 1 cornichon pickle or a thick slice of larger pickle
- 1 piece of marinated artichoke heart
- 1 square piece of roasted red pepper
- 1 piece of fresh or pickled asparagus
- 1 cube of peeled, boiled potato
- 1 small slice of cured chorizo or ham
HOMEMADE MAYONNAISE
- 1 egg
- 1 egg yolk
- ¼ teaspoon Dijon mustard
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 1 cup olive oil
Instructions
BANDERILLAS
- Assemble 4-5 pieces of any of the foods listed, in any order, on a regular small toothpick.*
HOMEMADE MAYONNAISE
- In a food processor combine the egg, egg yolk, Dijon, lemon juice and salt. Process until smooth.
- With the motor running slowly add the oil in a steady stream. Serve with banderillas.
SERVING
- Arrange assembled banderillas on a platter with mayonnaise for dipping.
Notes
More ingredient ideas: small wedge of hard boiled egg, pickled herring, piece of solid white tuna meat, a rolled anchovy, a small cooked shrimp. I like them all but some foods are more difficult to cut small and stay together on a toothpick.
*Banderillas are intended to pop into your mouth in one bite so use regular toothpicks, not larger, fancy ones.