PINTXOS

Crostini

1. Preheat oven to 375°F and bake baguette slices arranged on a baking sheet for 2 minutes. Cool and set aside.

Cheese & Pimiento Spread with Marinated Cheese and Olives

1. In a bowl, combine cheese spread and pimiento. Mix well and set aside.
2. In a pan, toast peppercorns until fragrant, and then add gin and cook until peppercorns are dry. Transfer peppercorns to a bowl and then whisk in olive oil, and Italian seasoning.
3. Add cheese and green olives. Mix gently. Transfer to airtight containers, and refrigerate until use.
4. To assemble, spread 1/2 tsp of cheese & pimiento spread onto crostini and then top with marinated cheese and olives.

Garlic Butter Spread with Premium All-Malt Stewed Chorizo & Onions

1. In a bowl, combine 3/4 cup butter, peppercorns and garlic. Mix well and set aside.
2. In a medium size pan, sauté onion in remaining butter until almost tender. Add chorizo and sauté for another 2 minutes, and then pour in beer. Let simmer for 10 minutes or until beer has reduced, stirring occasionally. 
3. To assemble, spread 1/2 tsp tbsp of butter spread onto crostini and then top with chorizo and onions.

Cheese & Pimiento with Marianted Cheese & Olives: 
Makes at least 12 servings (3 pc per serving)

Garlic Butter Spread with Premioum Malt Stewed Chorizo & Onions:
Makes at least 12 servings (3 pc per serving) 

Yield:
Crostini: 54 pc (18 servings @3pc)
Cheese & Pimiento Spread: 3/4 cup (36 servings @1 tsp)
Marinated Cheese & Olives: 3-1/2 cups (48 servings @1 tbsp)
Garlic Butter Spread: 3/4 cup (36 servings @1 tsp)
Premium Malt Stewed Chorizo & Onions: 2 cups (36 servings @ almost 1 tbsp)

Tip/s:

• Use store-bought crostini and crackers in lieu of homemade crostini.
• Baguette slices can be baked in the oven set to F for minut

Note/s:

• Make a batch of roast garlic by placing 3-4 heads of garlic in foil and then bake in the oven set to 140oC (284oF) for 1 hour or until cloves are tender.