MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pintxos (Basque Style Tapas)
Categories: Breads, Seafood, Cheese, Vegetables
Yield: 8 servings

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 @ 400F.

To roast the red peppers and cherry tomatoes, toss the
pepper halves and tomatoes with 1 tsp olive oil and 1/8
tsp 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!

Yield: 27 pinxtos

RECIPE FROM: https://www.curiouscuisiniere.com

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