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