Saturday, December 8, 2012

Holiday Christmas Appetizers | Chorizo and Bocconcini Pinchos with Red Pepper Chimichurri

Chorizo and Bocconcini Pinchos Platter Recipe
By: Chef Cristian Feher

Pinchos Ingredients:
- 3 chorizo sausages (pre-cooked)
- 2 packages of pearled bocconcini cheese
- 3 large green peppers, large dice
- 4 inch skewers
- watermelon, whole


1. Cut the chorizo into 1/2 inch-thick coins. Cut the peppers into 1 inch diced pieces.

2. Skewer two pieces of bocconcini, followed by a green pepper piece, and a chorizo coin.

3. Cut a watermelon in half, scoop out the red flesh and stuff it with paper towels. Put on a serving tray face down. Cut a hole into the top to put in a small dip bowl.

4. Stick the skewers “pinchos” onto the watermelon, and fill the little bowl with chimichurri dipping sauce (recipe below).

Red Pepper Chimichurri Sauce Recipe
By: Chef Cristian Feher

Ingredients for the chimichurri sauce:

- 1 handful of fresh parsley
- 3 cloves of garlic
- 1 chopped red pepper
- 1 tbsp of fresh thyme
- 1 tbsp of fresh oregano
- 1 cup of olive oil or more
- Salt and pepper to taste


1. Put all ingredients into a food processor and blend together until smooth. Season properly with salt and pepper.

No comments:

Post a Comment