Majorcan red wines, mostly made from the native Manto Negro grape –produced in the DO Binissalem-Mallorca zone–, with discreet tannins, go well with sobrasada.
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Grilled Majorca Sobrasada Canapés
Preparation
Preheat the oven to 180º C / 356º F. Place the slices of bread on a baking sheet and brush them with the olive oil. Bake the bread for about 10 minutes until the slices are crisp and lightly golden. Preheat the grill. Spread the slices of bread with a generous amount of sobrasada. Sprinkle some sugar in the middle of each canapé and place them on a baking sheet. Grill the canapés for a few minutes or until the top turns golden. Serve hot.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 538
Energy (kJ): 2,252
Protein (g): 9.7
Fat (g): 29
Carbohydrates (g): 59.7
Fibre (g): 2
Iron (mg): 2.1
Vitamin B1 (mg): 0.3
Selenium (µg): 30.5
Information provided by: The Spanish Nutrition Foundation (FEN)
20 minutes
- 12 slices of day-old baguette (aprox. 1 cm thick)
- 45 ml Spanish olive oil
- 100 gr PGI Sobrasada de Mallorca
- 30 gr white sugar
- 12 slices of day-old baguette (aprox. 1 cm thick)
- 1.709 fl. oz Spanish olive oil
- 3.527 oz PGI Sobrasada de Mallorca
- 1.058 oz white sugar
- 12 slices of day-old baguette (aprox. 1 cm thick)
- 0.19 cup Spanish olive oil
- 0.49 cup PGI Sobrasada de Mallorca
- 0.168 cup white sugar
Wine match