Tabla de aperitivos con caviar y cecina

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Tabla de aperitivos con caviar y cecina. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tabla de aperitivos con caviar y cecina, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tabla de aperitivos con caviar y cecina delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tabla de aperitivos con caviar y cecina is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Tabla de aperitivos con caviar y cecina using 13 ingredients and 11 steps. Here is how you cook it.

Últimamente nos estamos acostumbrando a cenar en casa a base de aperitivos variados, es una forma de aprovechar restos de la nevera y además disfrutar en la mesa de la combinación de sabores.

En esta ocasión he optado por utilizar dos salsas diferentes para untar el pan, la habitual de tomate que preparo siempre y la idea que nos muestra en Cookpad “Recetas de despensa” en su “Crema de berenjena o Babaganuch”.

Receta original de Babaganuch:
http://cookpad.com/es/recetas/3908451-crema-de-berenjena-o-babaganuch

Ingredients and spices that need to be Get to make Tabla de aperitivos con caviar y cecina:

1. 22 rebanadas pan
2. 4 chupichoc (vasitos de masa de cornete de helado cubiertos de chocolate)
3. 1 calabaza muy pequeña
4. 4 palitos cangrejo (surimi)
5. Cecina (jamón de vaca)
6. Jamón de cerdo
7. Caviar negro
8. Caviar rojo
9. Queso de untar
10. 4 cerezas confitadas
11. Membrillo
12. Salsa de berenjena (Babaganuch)
13. Salsa de tomate

Instructions to make to make Tabla de aperitivos con caviar y cecina

1. Comenzamos preparando ambas salsas.
2. La salsa de tomate se realiza simplemente lavando, troceando un tomate, colocamos este en el vaso de la batidora, le añadimos aceite de oliva, sal al gusto y trituramos.
3. La salsa de berenjena se realiza depositando la carne de una berenjena asada al horno, 2 ajos pelados crudos, el zumo de ½ limón, 1 yogurt natural sin azucarar, 2 dedos de aceite de oliva, pimienta, sal y comino en el vaso de la batidora, trituramos, posteriormente probamos y rectificamos sabor hasta adaptarlo a nuestro paladar.
4. Cocemos la calabaza al vapor hasta que esté tierna.
5. Una vez cocida la calabaza, la partimos longitudinalmente, sacamos su carne, con cuidado de no romper su piel que la utilizaremos de recipiente.
6. Mezclamos la carne de la calabaza con aproximadamente el mismo volumen de la salsa de berenjena.
7. Troceamos las varitas de cangrejo, las mezclamos con la salsa de berenjena y rellenamos las mitades de calabaza con esta mezcla y como me sobro un poco también unte con ella dos rebanadas de pan.
8. Colocamos en cada chupichoc una cucharada sopera de queso de untar, un trocito de membrillo y decoramos con una cereza confitada.
9. Untamos 14 rebanadas de pan con la salsa de tomate y cubrimos la mitad con cecina y la otra mitad con jamón.
10. Cubrimos las seis rebanadas de pan restantes con la crema de berenjena y colocamos sobre ellas caviar rojo o caviar negro.
11. Solo resta repartir todos nuestros aperitivos en dos platos y servir.

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