Blood Mortxia Recipe

Prepare bread

Preheat oven to 200°C (400°F). Slice rolls or baguette into 6 even pieces if not already individual. Lightly brush cut sides with 1 tbs olive oil (or melted butter) and arrange on a baking sheet, cut side up. Toast in oven 6–8 minutes until golden and crisp. Remove and set aside.

Cook sausage

While bread toasts, heat 1 tbs olive oil in a skillet over medium-high heat. Add sliced sausage in a single layer and sear 2–3 minutes per side until browned and slightly crisp at edges. Transfer to a paper towel–lined plate to drain. Reserve pan juices for a moment.

Sauté aromatics

Reduce skillet heat to medium and add 1 tbs olive oil if pan is dry. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 20–30 seconds until fragrant, taking care not to burn.

Wilt spinach

Add chopped spinach to the skillet in batches if necessary, stirring until wilted (about 2–3 minutes total). As it wilts, season with 1 tsp salt, 1 tsp black pepper, and optional 1 tsp red pepper flakes. Stir in 1 tbs lemon juice. Taste and adjust seasoning. Remove from heat.

Assemble montaditos

If using tomato jam or harissa-tomato spread, spread about 1/2 tsp of it over each toasted bread slice to give a deep red 'blood' flavor base. Place 1–2 slices of the seared sausage on each toast (about 40 g sausage per montadito). Top sausage with a generous spoonful (about 2–3 tbs) of the warm wilted spinach mixture, pressing slightly so it sits neatly.

Add fresh tomato and herbs

Arrange 2–3 thin tomato slices or a small fan of tomato on top of the spinach. Scatter torn basil leaves over each montadito. Finish each with a light drizzle of balsamic reduction (about 1/8 tsp each) and a pinch of sea salt flakes.

Serve

Serve montaditos warm or at room temperature. Optionally garnish the plate with additional tomato jam or a smear of the harissa-tomato spread for extra color and flavor contrast.