Jamon Pinxto

A bite of bliss. Jamon, sun dried tomatoes soaked in sherry, creamy goat cheese. A perfect tapas dish

Makes 12 pinxtos

Mise en Place
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

1 saucepan
1 bowl
1 baking sheet
1 strainer
1 broiler, high

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

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