Entertaining made simple! Whip up these stress-free, beautifully presented appetisers for your dinner parties, they are sure to impress. 

Serves 1

1x El Navarrico pimiento stuffed with bacalao , cut into cylinder shape
handful Sabato crostini
1 Tbsp Sabato aioli 
1/2 tsp Accoceberry espelette pepper
1/4 cucumber, cut and shaped into small cylinders
2 tsp El Navarrico gazpacho
microgreens for serving

Preheat the oven to 180°C. Place your stuffed pimiento in the preheated oven for 10 minutes to heat through. Arrange the crostini in the center of your plate. Top them with Sabato aioli and a sprinkle of espelette pepper.

Artfully arrange the remaining ingredients around the crostini as desired, top cucumber cylinders with gazpacho and finish with your favourite microgreens on top.

This recipe can be multiplied to serve any number of guests.



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