Mediterranean Cooking

Premium Aperitifs with Cava

Cava de Guarda sirviendo.png
Light, fruity and citric, its crisp, fast bubbles are typical of a young wine. On the palate, notes of white flowers and fruits like green apple and pear. Ideal for pairing with all types of aperitivos, salads, light canapés or seafood.
20 minutes
2 people

Can I suggest a perfect match for any appetiser and, of course, for your Christmas snacks?

Today I am sharing with you a few simple, attractive appetisers that are not overly fancy, but are very tasty. There are three keys to success with these aperitifs: making the toast, choosing good ingredients, and selecting the right drink to pair with them.

Lately I often tend to choose Cava to accompany my meals, as it combines perfectly with all types of food, even spicy dishes. Do you drink Cava only at Christmas, or on other occasions too?

Let's start with the recipes and the pairing. For these dishes, I suggest a Cava de Guarda that has been aged for at least 9 months: a fresh and fruity Cava that is light and citric. Ideal to accompany our aperitif today.


Brie toast with baked grapes
Brie cheese
Red grapes
a dash of Aove
a splash of Modena vinegar
Smoked salmon toast
Smoked salmon
Anchovy toast
2 stuffed olives
1 anchovy
1 anchovy in vinegar
1 piparra pepper
Cockles with homemade escabeche sauce
150 ml white wine vinegar
50 ml sherry vinegar
juice of 1/2 lemon
1 teaspoon of ground cumin
pepper, salt and smoked paprika to taste


Brie toast with baked grapes Place the grapes on a baking tray and sprinkle with a little salt and pepper, a dash of AOVE, a splash of Modena vinegar, and thyme. Bake at 200oC for 15 minutes.
Cockles with homemade escabeche sauce For the sauce: 150 ml white wine vinegar, 50 ml sherry vinegar, juice of 1/2 lemon, 1 teaspoon of ground cumin, pepper, salt and smoked paprika to taste. Simply mix all the ingredients together, and that's it.


Maria Jose las recetas de MJ

Maria José Martínez created the blog Las Recetas de MJ with her husband as a down-to-earth space where you can find many recipes and gastronomic experiences. In 2012 they made the jump to YouTube. Since then, more than a million people have subscribed to the channel, and the content has diversified and become more in-depth: recipes, restaurants, travel, culture, and series such as #LaMejorRecetaDeLaHistoria and #LaComidaEnElCine.

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