Five simple and nutritious pintxos for the Christmas Eve aperitif

Pintxos are a representative element of Basque gastronomy, widely recognized both inside and outside the region. It is a small portion of food served on a slice of bread, usually held with a toothpick. Its versatility is one of its greatest virtues, since there are countless varieties that combine different flavors and textures, adapting to any occasion or culinary preference.

They differ from traditional tapas in that the former usually accompany a drink, while pintxos are ordered independently and are generally more generous in size. They are classified into cold, which are usually displayed in the bar window, and hot, which are made to order.

The variety of ingredients that can be found in a pintxos is impressive: Iberian ham, livershrimp or cod, with vegetables, such as pepper, caramelized onion and mushrooms.

The support on which they are mounted is also diverse, since it can be a slice of fresh or toasted bread, a savory sponge cake, a tartlet, a slice of crispy potato or even a croquette. In some cases, the ingredients are presented in the form of rolls.

To enhance the flavor, sauces and seasonings like mayonnaise, aioli or pesto are added, and during the Christmas period, dried fruits, nuts, pomegranate or truffle are added, giving it a sophisticated touch.

Pintxos are usually enjoyed as an aperitif, accompanied by soft drinks, red wine or beer, making a perfect starter to whet your appetite. They therefore represent an ideal alternative to enrich the Christmas Eve lunch or dinner menu, bringing color, flavor and variety to the table.

Quince roll, Iberian ham and cheese

Its preparation is simple, since it harmoniously combines sweet and savory flavors. In total, preparation only takes fifteen minutes. Here are the ingredients for this tasty starter for four people:

Once all the ingredients are ready we can start preparing our buns. First of all, we take each slice of bread and, using a rolling pin or simply with our hands, we flatten it slightly to make it easier to roll the ingredients.

Next, we spread the slices of Iberian ham on a flat surface, overlapping them slightly, as they will form the base of our rolls. On this layer we place the slices of bread and on top we evenly distribute the pieces of cheese.

Finally, we add the quince slices on top of the cheese, completing the layers of flavor. Once all the ingredients are well distributed, we proceed to roll them carefully, so that they are completely enclosed inside. To prevent the roll from falling apart, we can place a toothpick in the center and our pintxos will be ready to be served.

apple with liver

Its preparation is simple, but the result is visually appealing and perfect for surprising guests on any special occasion, especially during the Christmas holidays. Here are the ingredients for four people:

First, melt the butter in a pan over low heat. Meanwhile, peel the apples, remove the ends and seeds, then cut them into quarters.

Then we add the apple pieces to the pan and cook them over low heat for about five minutes, mixing carefully. Then we add the sugar and continue to stir gently so that the apple does not disintegrate. Let the mixture boil until it turns golden and caramelized, about five more minutes, then set aside.

While the apple cools slightly, flatten the bread slices with a rolling pin or your hands until thin and even and arrange on a plate. If we leave them too thin, we can grill them briefly in the oven to make them crispy.

Next, we heat a frying pan or griddle over high heat and brown the liver round and round, adding a pinch of salt and pepper to enhance its flavor. To assemble the tapas, place a spoonful of crusty bread on each slice of crusty bread. liver and, on top, a few caramelized apple wedges. Finally, we sprinkle with caramel juice to add a delicious touch.

Smoked salmon and cheese

This recipe combines the creamy softness of cheese with the intense, slightly smoky touch of salmon. These are the following ingredients to obtain twelve units:

To start, let’s carefully wash a few sprigs of chives and chop them finely. Then we spread the wheat tortilla on the counter and cut the edges to form a perfect square. Using a knife, we spread the entire surface with a generous layer of cream cheese, making sure to cover it evenly.

Then we place the smoked salmon on top of the cheese and evenly distribute the chopped chives. Once the ingredients are ready, avoid leaving empty spaces inside.

Then we wrap the roll in transparent paper and let it rest in the freezer until ready to serve. Just before consuming, remove the paper and cut the roll into thin discs, which can be pierced with a toothpick or skewer to present them in an elegant and practical way.

Potatoes and mussels with aioli

Potato and mussel pintxos are a delicious and tasty appetizer, ideal for any occasion, especially meetings or celebrations. In total, it takes about twenty minutes. Here are the ingredients for four people:

To begin, we prepare the sauce by mixing the vinaigrette from the can of marinated mussels with mayonnaise. Beat well until you obtain a homogeneous mixture with a characteristic orange tone, and set aside.

On the other hand, in a saucepan we heat water and cook the potatoes with their skins with a pinch of salt for about twenty minutes, although the time may vary depending on the size of the potatoes. Once cooked, we cut them in half and place a tomato on each half. cherry previously roasted.

Then we add a mussel from the can onto the tomato, making sure all the ingredients are firm with a toothpick. Finally, all that remains is to pour the mayonnaise mussel sauce over each preparation.

Piquillo Pepper Belly

It is a recipe that combines the sweetness and juiciness of tuna belly with the characteristic sweetness of piquillo peppers. Here are the ingredients for four people:

To start, we toast each slice of bread until it becomes golden and crispy. Once ready, we peel the garlic clove and rub it on the surface of each toast, so that the bread absorbs all its aroma and flavor.

Next, we evenly distribute the piquillo peppers on each base, creating a colorful and flavorful layer. On the peppers, delicately place the tuna belly, making sure to distribute it evenly.

Finally, we drizzle with a drizzle of virgin olive oil and season with salt and pepper to taste, thus completing these delicious toasts ready to serve.