Montaditos Recipe: Easy Spanish Tapas for Parties 2026

Isabel Gaines
Montaditos Recipe: Easy Spanish Tapas for Parties
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Montaditos are small open-faced sandwiches that shine on any tapas spread, party table, or casual snack board. This recipe gives you three different toppings so everyone can pick a favorite: serrano ham with sweet pepper jam, tuna mixed with hard-boiled egg, and creamy hummus crowned with olives, capers, and sun-dried tomato.

Assorted Spanish montaditos arranged on a serving platter


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They take only 15 minutes to assemble and need no cooking at all, which makes them perfect for last-minute entertaining. The fillings can be prepared ahead and kept in the fridge, then piled onto sliced bread right before serving.

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Homemade montaditos with three different toppings on a wooden board

Ingredients for Montaditos

Makes 4 servings of 3 montaditos each (12 montaditos total)

  • 1 baguette (12 slices)
  • 1 tablespoon pepper jam
  • 4 slices manchego cheese
  • 4 slices serrano ham
  • 1 small can of tuna
  • 1 hard-boiled egg
  • 4 strips of preserved piquillo or roasted red pepper
  • 2 pimento-stuffed olives
  • 120 g hummus
  • 4 black olives
  • 1 teaspoon capers
  • 1 sun-dried tomato in oil

Ingredients for making Spanish montaditos on a table

How to Make Montaditos Step by Step

1. Slice the bread

First, cut 1 baguette into 12 slices. Set them aside while you prepare the toppings.

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Slicing a baguette into 12 rounds for montaditos

2. Spread the pepper jam

To make the ham montadito, spread 1 tablespoon of pepper jam over 4 slices of bread.

Spreading pepper jam on bread slices for ham montaditos

3. Top with cheese and ham

Next, place 1 slice of manchego cheese and 1 slice of serrano ham on each montadito, folding the ham over itself to give it volume. They are now ready to serve.

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Montadito topped with manchego cheese and folded serrano ham

4. Mix the tuna with egg

For the tuna montadito, mix 1 small can of tuna with 1 chopped hard-boiled egg in a bowl. Season with salt and pepper to taste.

Mixing tuna with chopped hard-boiled egg in a bowl

5. Spread tuna and decorate

Divide the tuna mixture over 4 slices of bread and decorate each montadito with 1 strip of preserved piquillo pepper and half a pimento-stuffed olive.

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Tuna montadito decorated with piquillo pepper strip and olive

6. Spread the hummus

For the hummus montadito, spread 120 g of hummus over 4 slices of bread.

Spreading hummus on bread slices for montaditos

7. Decorate and serve

Top each montadito with 1 black olive cut in half, then divide 1 teaspoon of capers and 1 chopped sun-dried tomato among them. Serve immediately.

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Hummus montaditos topped with black olives, capers and sun-dried tomato

Tips for the Best Montaditos

Swap the toppings to taste

The pepper jam can be replaced with tomato, orange, or apricot jam, and the manchego with brie for a milder, creamier result. The tuna mixture can also be mixed with a tablespoon of mayonnaise if you prefer a smoother texture.

Prep ahead for easy entertaining

You can prepare all the fillings in advance, keep them in the fridge, and assemble the montaditos just before serving. This keeps the bread from getting soggy and makes hosting much simpler.

Choose a good hummus

Use a high-quality store-bought hummus or homemade hummus in any flavor you like, such as classic chickpea, sun-dried tomato, or beet. The black olives, capers, and sun-dried tomato add the finishing touch of flavor and color.

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Prep time 15 minutes
Cook time 0 minutes
Total time 15 minutes
Servings 4 (3 montaditos each)
Category Appetizer
Cuisine Spanish
Calories per serving 352 kcal

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Isabel Gaines

Author

Isabel Gaines

As a former restaurant owner turned reporter, Isabel brings a unique perspective to Grand Goldman. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.


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