Throw together a Basque-inspired picnic feast with easy-to-transport cheeses, cured meat, tinned fish, and other nibbles. Crack open a refreshing canned gin cocktail and get grazing!
What You Get
Canned gin highballs
Aged Manchego cheese
Roasted red pepper strips
Wild white anchovies in extra virgin olive oil
What You'll Need
Sherry vinegar or white wine vinegar
Salt and freshly ground pepper
Makes 4 servings
25 minutes active
25 minutes total
Preheat the oven to 400°F. Chill the canned cocktails.
Halve the cherry tomatoes. Pick the parsley, toss the stems, and roughly chop the leaves. In a bowl, toss the cherry tomatoes with 2 tablespoons olive oil, 1 tablespoon vinegar, and the parsley. Season with salt and pepper.
Remove the white skin from the chorizo, and slice it into rounds. Slice the Manchego, removing and discarding the rind. Drain the olives. Drain the roasted red bell peppers.
Slide the baguette into the oven to warm, 5 minutes. Let the baguette cool slightly, then slice into pieces about ½ inch thick.
To serve, arrange the Manchego, goat cheese, chorizo rioja, and fruit on a large board. Place the olives in a bowl and set out a small bowl for pits. If you have any toothpicks on hand, set those out as well. Set out the bread, tomato salad, anchovies, and roasted red bell peppers. Top slices of bread with tomato salad and flakes of anchovy or spread with goat cheese and shower with roasted red bell peppers. Crack open the canned cocktails, and dig in!
Contains: milk, wheat, fish.