Term of the Week: Montaditos

I saw this term on the menu at the newly relaunched Sofia restaurant recently. Luckily, a Spanish speaker at the table translated it for us as “little assemblies.” Similar to bruschetta, they consisted of little toasts with a variety of toppings chosen by the chef differently each day. Depending on the season and the ingredients on hand, Chef Ryan Ota might layer on a crumble of blue cheese topped with micro greens or a slice of pear with membrillo (quince) paste. I’d guess the term gives him more latitude than he might have calling them by another name.

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