Sunday, August 16, 2009

Pintxos - easy basque bite-sized delicacies

I love finger food, and pintxos are easy to make, and fun to eat. I prepared these Basque bite-sized delicacies for my 48th anniversary July 25th. They are easy to make, as you can make much of the toppings the previous day. Do assemble a few hours before to ensure full freshness. Pintxos are delicious served with cold white wine or a beer. Here are a few varieties.

Pintxos with ruccola and chorizo (serves 4)

8 slices of baguette
Ruccola (or basil) pesto
8 slices of good chorizo sausage

On how to make your own pesto see recipe here.

Toast the slices of baguette.

Garnish with ruccola pesto and one slice of delicious chorizo.

Pintxos with foie-gras and blackcurrant jelly(Serves 4)

4 slices of baguette
150 grams / 5 oz foie gras of duck or goose
Blackcurrant or rowan berry jelly

Divide foie gras into 4 equal slices when cold.

Toast the slices of baguette.

Spread on toast when on room temperature. Garnish with jelly.

Pintxos with salmon mousse and remoulade (Serves 4)

8 slices of baguette
8 slices of good salmon mousse
2-3 tbsp Hellmann's mayonnaise
1-2 cornichons, finely chopped

Make your own mousse or buy enough to cover the sliced baguettes. See easy recipe for salmon mousse here.

Toast the slices of baguette.

Mix chopped cornichons and mayonnaise to your taste. Spread on the slices, top with one slice of mousse.

Pintxos with anchovies and artichoke heart mousse and boiled eggs (Serves 4)

8 slices of baguette
Anchovis and artichoke heart mousse
3 hard boiled eggs, sliced

See easy recipe for anchovies and artichoke heart mousse here.

Toast the sliced baguette. Spread mousse on bread. Garnish with slices of hard boiled eggs.

1 comment:

fast cooker said...

This food are very impresing and a lot of fun to eat. Thanks for the recipe.