Manchego and Sausage Bites with Apricot Jalapeno Dipping Sauce | Friday Night Bites

Although I have never actually stepped foot in the country of Spain, I am utterly obsessed with Tapas. Spain is definitely on my bucket list. Tapas are small appetizers or snacks in the Spanish cuisine.  They are served cold and hot.  The most common ingredients, types and flavors include olives, peppers, and seafood including anchovies, ham, meatballs, garlic, salted cod, chorizo, garlic, empanadas, roasted pork, mushrooms, manchego cheese and frittata. Quite honestly, the combinations are simply endless.

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Often my inspirations for my appetizers come when I am driving into work and have time to think.  Last week, I drove all over the Bay Area including Redwood Shores, Fairfield, Oakland, Sonoma, San Francisco, Fremont and Pleasanton.  Needless to say, I had some time in the car and time for thinking.  The majority of my appetizers are simple yet they pack some great flavor profiles.  This week my mind drifted to Spanish inspired tapas with a twist.  Okay, a one bite wonder on a toothpick is my kind of appetizer. Then you take it to the next level by plunging into a spicy – I believe nirvana has been reached.

I took Andouille sausage, manchego cheese and a California avocado and laced onto a decorative toothpick then created a spicy bath for these to be dipped into.  It was simply apricot jam along with small diced jalapeno bits and heated in a pan and cooled.  Although the andouille sausage originates in France, the combination worked for me and absolutely loved the spin I put on this simple appetizer.

Manchego and Sausage Bites with Apricot Jalapeno Dipping Sauce

Makes 24

2 to 3 Andouille Sausages, cut into ½ inch slices (24 pieces)

1 teaspoon olive oil

24 small cubes Manchego cheese

24 small cubes Avocado

2 teaspoons Fresh Lemon Juice

In a medium skillet, add the sausage slices and the olive oil.  Cook on medium heat until each side is golden brown and fully cooked.  Remove and drain.  Add the small cubes of avocado to a bowl along with the fresh lemon juice and lightly toss to cover to prohibit browning.

To assemble, add the avocado first then the sausage then the cheese.  Lay onto a platter along with the dipping sauce.

Apricot Jalapeno Dipping Sauce

½ Cup Apricot Jam

1 Jalapeno Pepper, seeds removed and diced small

Add to a small pan and heat on medium until jam is melted.  Take off heat and let cool.