5-ingredient Christmas tapas trees
Makes: about 14
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
5-ingredient Christmas tapas trees
Kick off a gathering with these fun Spanish-inspired canapés - made using just five ingredients!
Makes: about 14
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- ½ of a 225g chorizo* ring
- ½ tablespoon of clear honey
- 1 tablespoon of balsamic vinegar
- ½ of a cucumber
- a block of manchego
Step by step
- Slice ½ of a 225g chorizo* ring into 1cm-thick rounds. Heat 1 teaspoon of olive oil in a non-stick frying pan, then sauté the chorizo for about 2 minutes on each side or until becoming crisp and the fat has released. Drizzle in ½ tablespoon of clear honey and 1 tablespoon of balsamic vinegar. Cook gently, swirling the pan occasionally, until reduced to a syrupy glaze, about 5 minutes.
- Set aside on a kitchen paper-lined plate. Meanwhile, take ½ of a cucumber, then use a vegetable peeler to shave thin ribbons (discard the seedy core). Cut 2 slices (at least ½cm thick) from a block of manchego, then stamp out stars using a small star cutter (about 3cm diameter). Skewer the chorizo, cucumber ribbon ‘trees’ and cheese stars on cocktail sticks to serve. *Check your chorizo is gluten free.
