A bite of bliss. Jamon, sun dried tomatoes soaked in sherry, creamy goat cheese. A perfect tapas dish
Makes 12 pinxtos
| Mise en Place | |||
|---|---|---|---|
| STAPLES | TOOLS | ||
| 1/4 cup | white wine vinegar | 12 | skewers |
| 1/2 cup | water | MEATS | |
| 1/2 cup | sun dried tomatoes | 12 slices | iberico jamon |
| 2 tbs | olive oil | BREAD | |
| 1 log | goat cheese, sliced into 12 pieces | 1 small | baguette, sliced |
| 1 tbs | sugar | ||
| Equipment | |
|---|---|
| 1 | saucepan |
| 1 | bowl |
| 1 | baking sheet |
| 1 | strainer |
| 1 | broiler, high |
| Directions | |
|---|---|
| Step | Action |
| 1 | bring vinegar, water, and a pinch of salt to boil |
| 2 | place tomatoes in a bowl, cover with vinegar mix and let cool on counter, 1 hour |
| 3 | place goat cheese on baking sheet, and sprinkle with sugar |
| 4 | put cheese into broiler and let brown, be careful not to burn, evac and cool |
| 5 | drain tomatoes, sprinkle with olive oil |
| 6 | assemble – bread, tomato, goat cheese, stab with skewer, thread on jamon |
| 7 | serve and eat |
Categories: Mains
