MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pintxos (Basque Style Tapas)
 Categories: Breads, Seafood, Cheese, Vegetables
      Yield: 27 Pintxos
 
      2    French baguettes; 2"
           - diameter, sliced 1" thick
     27 sm Wooden skewers or
           - toothpicks

MMMMM-------------------SMOKED SALMON PINXTOS------------------------
      4 oz Pkg Lox-style smoked salmon
      3 lg Hard boiled eggs; sliced

MMMMM-----------------ROASTED RED PEPPER PINXTOS----------------------
      8 oz Tuna; packed in water
      2    Red peppers; in 1/3rds,
           - seeded
      9    Spanish olives

MMMMM-----------------MANCHEGO & ROASTED TOMATO----------------------
      3 oz Manchego cheese; sliced
      9    Cherry tomatoes
      1 ts Olive oil
    1/8 ts Salt
 
  Set your oven @ 400 F.
  
  To roast the red peppers and cherry tomatoes, toss the pepper
  halves and tomatoes with 1 ts olive oil and 1/8 ts salt. Place the
  veggies on a aluminum foil lined baking sheet and roast for
  15 minutes, or until soft and slightly charred. Remove from the
  oven and let cool.
  
  While the veggies are roasting, prepare your other ingredients and
  start assembling the salmon pinxtos by placing a hard boiled egg
  slice on top of a slice of baguette and topping the egg with a roll
  of lox. Use a wooden skewer to hold the ingredients in place.
  
  When the peppers have cooled slightly, cut the pieces so they will
  fit nicely on top of a baguette slice. Place a bit of tuna over the
  roasted pepper and top it off with an olive. These really need the
  skewer to make sure everything stays put!
  
  Once the tomatoes have cooled place a tomato on top of a slice of
  Manchego cheese on a baguette slice. Secure the tomatoes in place
  with a skewer.
  
  Serve the pinxtos immediately with glasses of South France wine!
  
  RECIPE FROM: https://www.curiouscuisiniere.com
  
  Uncle Dirty Dave's Archives
 
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