Pedro Ximenez is a sweet, thick Spanish wine great for pairing with desserts. Today I made brochettes of cheese curds, tomatoes and herb crostini with a reduced Pedro Ximenez vinegar.
Ingredients:
micro greens
grape tomatoes
Wisconsin cheese curds or tofu
herb crostini bread
Pedro Ximenez vinegar or balsamic vinegar
1 tablespoon sugar
Salt
Make the crostini ahead of time as follows: cut the bread in squares, toast it, rub with garlic and the herbs of your choice, and drizzle it with olive oil. Lay them in a pepper towel.
In the meantime combine a cup of Pedro Ximenez vinegar and 1 tablespoon sugar and let it reduce. Remove from the heat and let it rest in the refrigerator.
Assemble the brochettes with tomato, cheese, crostini, cheese, and tomato. Lay them on a plate, add the micro greens, drizzle with some of the reduced vinegar, olive oil and salt. This is nice appetizer, tapa or little salad on a stick.
micro greens
grape tomatoes
Wisconsin cheese curds or tofu
herb crostini bread
Pedro Ximenez vinegar or balsamic vinegar
1 tablespoon sugar
Salt
Make the crostini ahead of time as follows: cut the bread in squares, toast it, rub with garlic and the herbs of your choice, and drizzle it with olive oil. Lay them in a pepper towel.
In the meantime combine a cup of Pedro Ximenez vinegar and 1 tablespoon sugar and let it reduce. Remove from the heat and let it rest in the refrigerator.
Assemble the brochettes with tomato, cheese, crostini, cheese, and tomato. Lay them on a plate, add the micro greens, drizzle with some of the reduced vinegar, olive oil and salt. This is nice appetizer, tapa or little salad on a stick.
Marinated tomatoes and other veggies are excellent any time of the week
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