1 bag “Horno La Gañanía” snack bread 3 tbsp milk 3 ripe avocados, peeled, seeded, mashed 250g/8oz cream cheese 1 clove garlic, minced 3 tbsp sour cream 6 green chillies, skinned, seeds removed, chopped 1. Blend all ingredients together until creamy. 2. Allow to sit for at least an hour to blend flavours. 3. Spread generously on a tray of “Horno La Gañanía” snack bread.

	1 bag “Horno La Gañanía” snack bread 1 garlic clove 50g/2oz canned tuna 1 tsp lemon juice 8 anchovy fillets 85g/3oz capers 225g/8oz Spanish black olives 2 tbsp virgin olive oil freshly ground black pepper   1. Put all the ingredients, apart from the olive oil and pepper, into a food processor and blend until smooth. 2. Add the virgin olive oil gradually to make a thick paste. 3. Season to taste with a little black pepper and store in the refrigerator until needed. 4. Spread the paste generously on the snack bread.

	1 bag “Horno La Gañanía” snack bread 225g/8oz tinned salmon, de-boned 175g/6oz crème fraîche or low fat yoghurt 20-25ml/4-5tsp pesto, red or green 1. Add the salmon to a dish and stir in the crème fraîche. 2. Stir in the pesto to taste. Whip for a minute using a fork and chill for an hour. 3. Spread generously on a tray of “Horno La Gañanía” snack bread.

	1 bag “Horno La Gañanía” snack bread 3 teaspoons lemon juice 3 tablespoons anchovy paste 2 hard-cooked eggs Garnish of whole anchovies (may be omitted) Anchovy paste, which comes in tubes, jars or bottles, may be utilized, or whole anchovies may be reduced to a smooth paste with a wooden spoon. Season with lemon juice and spread the paste on the snack bread. Split two anchovies lengthwise and lay them diagonally across the canape, marking the point where they cross by a little pyramid of riced yolk of hard cooked eggs. Petal-shaped pieces of the hard cooked white may radiate from the center pyramid. The anchovies may be omitted in the decoration. A large anchovy curved around a circle of hard cooked egg in the center of a canape is also effective.

	1 bag “Horno La Gañanía” snack bread 3 tablespoons cream cheese Spanish Olives stuffed with pimientos Garnish of red pepper or pickled beet Spread generously on a tray of “Horno La Gañanía” snack bread a paste made by mixing equal proportions of cream cheese and chopped stuffed olives. Garnish with a quarter-inch border of the chopped olives and a star of red pepper or pickled beet in the center of each.