Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The Spanish have a way of eating and drinking that cuts right to the soul. While tapas is traditionally an evening event, the principle of eating small snacks accompanied by a cold beer, a freshly opened, well chilled bottle of Jerez (sherry) or a glass of wine is too good not to do in the middle of the day. Hogazas (ho-garth-us) is also the name of the round Castilian bread that is most likely to be used for these tapas toasts.


  • round country-style loaf of bread, or a long crusty baguette
  • Serrano-style ham or prosciutto
  • vine-ripened tomatoes
  • wood-roasted piquillo peppers, drained
  • sheep’s milk cheese e.g. manchego
  • chorizo sausages, grilled
  • red pepper (capsicum), roasted (Pantry)
  • esqueixada salt cod salad (Lunch)
  • black olives
  • morcilla sausages, grilled
  • smoked salmon, sliced
  • lemon
  • white asparagus, drained
  • Spanish anchovies, drained


Cut bread into long slices (if a baguette, cut on the diagonal) Grill briefly on both sides, then use any or all of the following:

top with fine slices of Spanish Serrano-style jamon (ham) or prosciutto and a slice of vine-ripened tomato, or:

top with Spanish piquillo peppers and sheep’s milk cheese, or:

top with grilled chorizo sausage and roasted red peppers, or:

top with esqueixada salt cod salad and black olives, or:

top with cubes of grilled morcilla sausage, or:

top with smoked salmon and a squeeze of lemon juice, or:

top with big, fat, white Spanish asparagus and jamon, or:

top with anchovies and wood-roasted piquillo peppers.