Recipes|Featured Main
A Trio of Pintxos - (Tapas)
Difficulty Level: Intermediate
-
Prep Time:25 Minutes
-
Cook Time:PT50M25 Minutes
-
Yield:15 Pintxos (5 of each)
Ingredients
- 1 large baguette
- 5 small piquillo peppers
- ¼ pound fresh tuna loin, lightly seasoned with salt and pepper
- 1 teaspoon olive oil
- 5 manzanilla olives
- ¼ pound Manchego cheese, sliced 1/8 inch thick
- 5 large cherry tomatoes
- 2 tablespoons sherry vinegar seasoned with a pinch of salt and pepper
- ¼ pound soft goat cheese
- 1 large onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 15 wooden skewers
- 1 large baguette
- 5 small piquillo peppers
- 113.4g fresh tuna loin, lightly seasoned with salt and pepper
- 4.26g olive oil
- 5 manzanilla olives
- 113.4g Manchego cheese, sliced 1/8 inch thick
- 5 large cherry tomatoes
- 25.56g sherry vinegar seasoned with a pinch of salt and pepper
- 113.4g soft goat cheese
- 1 large onion, thinly sliced
- 12.78g olive oil
- Salt and pepper to taste
- 15 wooden skewers
Pintxos, or skewers in Basque, are a delicious take on tapas from the north of Spain
Preparation
STEP 1
Prepare all cooked items first.
Slice baguette into ½ inch slice on the bias and toast in a pan lightly over medium high heat until crisp but not brown.
Over high heat sear the tuna in olive oil very briefly so that the interior remains very pink.
Roast Cherry tomatoes in a 500°F oven until the skin splits, remove and toss in the seasoned sherry vinegar.
Place tablespoon of olive oil in a sauté pan and heat to low, add onions and a little salt and cook over low heat until caramelized.
Chill and reserve all cooked items.
STEP 2
To assemble lay out the cooled sliced and toasted baguette, in sets of five.
On the first five portions, place the piquillo pepper followed by the seared tuna and finally secure them to the bread with a skewer through the olive.
On the next five potions, place the sliced Manchego cheese and secure to the bread with a skewer through the seasoned tomato.
On the last five portions, spread a layer of goat cheese, top with the caramelized onion and secure with a skewer.