The traditionals Spanish pintxos with a Leerdammer twist, the perfect starters to impress your hosts !
Tip: replace the toasts with a baguette for an even more sophisticated look !
Leerdammer Pintxos for New Year's Eve
6
Ingredients
For 12 cheese-pistachios pintxos
- 40 g soft butter
- 30 g of chopped pistachios
- ¼ green apple
- lemon juice
- 3 slices of white bread
- 6 Leerdammer slices
- 1 pinch of thyme
- Pepper and salt
For 12 cheese-tomato pintxos with artichoke hearts
- 3 dried tomatoes (in oil)
- 40 g soft butter
- 3 artichoke hearts (in oil)
- 3-4 cherry tomatoes or baby plum tomatoes
- 3 slices of wholemeal bread
- 6 Leerdammer slices
- 1 pinch of thyme
- Pepper and salt
Method
- Cut each slice of bread into quarters and cut each slice of Leerdammer in half
- Mix 40g of soft butter with the finely chopped pistachios and season with salt and pepper.
- Wash the green apple, remove the core and cut into fine segments. Drizzle with the lemon juice.
- Brush 12 toast squares with pistachio butter and secure a folded half slice of Leerdammer and an apple segment on top of each of the toast squares with a cocktail stick. Serve sprinkled with chopped pistachios.
- Drain the dried tomatoes, finely dice and mix with 40g of soft butter and a pinch of thyme. Season with salt and pepper.
- Drain the artichoke hearts and quarter them lengthwise.
- Wash the baby plum/cherry tomatoes, cut 12 small segments and drain on paper towel.
- Brush the 12 remaining toast squares with the tomato butter and cover each with a sliced tomato. Secure a folded half slice of Leerdammer and an artichoke quarter on top of each toast squares with a cocktail stick.