MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pintxos (Basque Style Tapas)
Categories: Breads, Seafood, Cheese, Vegetables
Yield: 27 Pintxos
2 French baguettes; 2"
- diameter, sliced 1" thick
27 sm Wooden skewers or
- toothpicks
MMMMM-------------------SMOKED SALMON PINXTOS------------------------
4 oz Pkg Lox-style smoked salmon
3 lg Hard boiled eggs; sliced
MMMMM-----------------ROASTED RED PEPPER PINXTOS----------------------
8 oz Tuna; packed in water
2 Red peppers; in 1/3rds,
- seeded
9 Spanish olives
MMMMM-----------------MANCHEGO & ROASTED TOMATO----------------------
3 oz Manchego cheese; sliced
9 Cherry tomatoes
1 ts Olive oil
1/8 ts Salt
Set your oven @ 400 F.
To roast the red peppers and cherry tomatoes, toss the pepper
halves and tomatoes with 1 ts olive oil and 1/8 ts salt. Place the
veggies on a aluminum foil lined baking sheet and roast for
15 minutes, or until soft and slightly charred. Remove from the
oven and let cool.
While the veggies are roasting, prepare your other ingredients and
start assembling the salmon pinxtos by placing a hard boiled egg
slice on top of a slice of baguette and topping the egg with a roll
of lox. Use a wooden skewer to hold the ingredients in place.
When the peppers have cooled slightly, cut the pieces so they will
fit nicely on top of a baguette slice. Place a bit of tuna over the
roasted pepper and top it off with an olive. These really need the
skewer to make sure everything stays put!
Once the tomatoes have cooled place a tomato on top of a slice of
Manchego cheese on a baguette slice. Secure the tomatoes in place
with a skewer.
Serve the pinxtos immediately with glasses of South France wine!
RECIPE FROM:
https://www.curiouscuisiniere.com
Uncle Dirty Dave's Archives
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