Pintxos Pronto #4: Cantabrian Anchovies with Manchego Cheese and Aprioct Jam
Pintxos and eggnog? Why not. This is the fourth in our series of pintxos to be posted this holiday season. Some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season.
- Cantabrian Anchovy Fillets
- manchego cheese
- apricot jam
Here, the most work you'll have to do is probably slicing the cheese, but that's not difficult at all, particularly if you have one of those little cheese boards with the slicer built in. Job done. If you want to get wild, perhaps try lightly toasting the bread and melting the cheese. It's not what we did, but the theory that melted cheese makes things better has withstood the test of time. Each jar of anchovies will give you about 18 fillets.
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