Spanish Tapas Toast with Escalivada



Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A delightfully tasty tapas snack or light lunch, this Spanish Tapas Toast with Escalivada is easy to make and contains stunning Spanish ingredients such as extra virgin olive oil, olives, Serrano ham, sea salt from sal de Ibiza and top quality escalivada, which is a typical Catalan recipe made from fire-roasted red peppers, aubergines and onions in olive oil. French goats’ cheese adds a salty, cheesy touch, but any soft cheese can be used.


  • 1 large slice of bruschetta bread (or a slice of bread from a ciabatta, cob, cottage loaf or another round bread)
  • Extra virgin olive oil
  • ½ jar of Escalivada, or ½ jar of roasted antipasti vegetables
  • Green olives, pitted
  • 80 g soft goats’ cheese
  • 1 slice Serrano ham
  • Flat leaf parsley
  • Sea salt (I used sea salt from the Sal de Ibiza)


  1. Toast the bruschetta bread on one side and then drizzle some olive oil over the untoasted side.
  2. Spoon over the escalivada, draining it so there is not too much juice which will make the toasts go soggy. You may need to roughly chop the peppers and other vegetables first.
  3. Add the olives, either whole or halved, then crumble the goats’ cheese over the top. Place the toast under the grill again, until the topping is hot and bubbling and the cheese is soft and has melted.
  4. Tear the Serrano ham into pieces and scatter them over the top.
  5. Cut into quarters or eighths and serve hot with roughly chopped flat leaf parsley as a garnish, and some sea salt to season.