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A Trio of Pintxos - (Tapas)

A Trio of Pintxos - (Tapas)

Difficulty Level: Intermediate
  • Prep Time:
    25 Minutes
  • Cook Time:
    PT50M
    25 Minutes
  • Yield:
    15 Pintxos (5 of each)
Pintxos, or skewers in Basque, are a delicious take on tapas from the north of Spain
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.

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