A selection of recipes for appetizers from the Mediterranean
basin, reflecting the essence of our gastronomy. Delicious on toast, with
goats´ cheese or combined with dates, grapes, prunes or dried apricots. Use
your imagination.
As a sauce for pasta: with tomatoes, anchovies, garlic, onions, grated lemon rind,
basil and Parmesan cheese. As a base for vegetable omelettes (artichoke, aubergine,
courgette…) with cream, Gruyère cheese and cumin. As an accompaniment to
main dishes such as barbecued or grilled meat.