Tapas Plate

Ingredients

Directions

1. 1

   Clean the mushrooms, cut the larger ones in half. Peel garlic and cut into slices. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely. Heat oil in a pan and fry garlic until golden brown.

2. 2

   Add the mushrooms and fry for 5 minutes, turning them until golden brown. Season with salt and pepper. Deglaze with vinegar and sprinkle with parsley. Cut dates lengthwise and remove stones. Fill with one almond each.

3. 3

   Halve the bacon slices. Wrap each date with 1/2 slice of bacon. Heat oil in a pan and fry dates all around until the bacon is golden brown. Wash the raisins and let them swell in hot water.

4. 4

   In the meantime, mix lemon juice and vinegar. Season with sugar, salt and pepper. Fold in the oil. Roast pine nuts in a pan without fat until golden brown. Cut the chilli lengthwise. Scrape out the kernels.

5. 5

   Cut the pod into fine rings. Wash anchovies, dab dry and cut in half lengthwise. Roll anchovies into snails and put a piece of chilli in the middle. Cut avocados in half, remove the stone, peel halves and cut into slices.

6. 6

   Drain the raisins, drain and mix with the marinade. Sprinkle the marinade over avocado slices. Sprinkle with pine nuts. Serve with anchovy rolls.