Ingredients
Smoky Almond Streusel:
1 English muffin, torn into pieces
1 tablespoon olive oil
3 cloves minced garlic
¼ teaspoon Spanish smoked hot paprika (I use La Chinata brand)
1/3 cup chopped slivered almonds
Tapas:
2 tablespoons olive oil
1 clove minced garlic
1/3 cup finely chopped shallots
¾ pound mixed mushrooms, thinly sliced (button, crimini, shiitaki, etc)
2 tablespoons dry Spanish sherry
½ teaspoon kosher salt
1 tablespoon finely chopped fresh thyme
6 ounces cream cheese, softened
4 ounces Cabrales (Spanish) cheese or other creamy blue-veined cheese, softened
5 English muffins, split, lightly toasted
Fresh thyme sprigs
Preparation
To make streusel, place muffin in blender and process to make crumbs. Heat oil in large nonstick skillet over medium-high heat. Add crumbs, garlic, paprika and almonds, stirring constantly until crumbs and almonds are golden, about 3-5 minutes. Spread mixture on paper towels to cool; set aside.
To make tapas, using same skillet over medium heat, add oil. Sauté garlic and shallots until just tender. Stir in mushrooms, sherry and salt and cook; stirring constantly about 10 minutes until mushrooms are tender. Add thyme and cook until most liquid is evaporated.
Meanwhile, combine both cheeses in small dish, blending well; spread on muffins. Top each muffin with mushroom mixture and place on baking sheet.* Bake in preheated 350F oven for 5 minutes or until hot. Spoon streusel over mushrooms and garnish with thyme. Makes 10 tapas.
*can cut muffins into quarters before baking, making 40 bite-size pieces.
