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A "Pincho" of Estate Grown Beets and Dried Plum
Serve with Kendall-Jackson Pinot Noir
A pincho is a simple tapas dish from the North of Spain that means "stuck on a thorn". We stuck our "thorns" with a marinated red beet, dried plum, truffle cheese and a
toasted hazelnut. The combination of sweet, salt, fat and earthy tones bring out the complex flavor of the Highland Estates Seco Highlands Pinot Noir.
Recipe by Chef Ryan Pollnow
Makes about 12 Pinchos
Ingredients:
2 ounces Roasted Beets (cut into ½ inch pieces)
2 ounces Truffle Cheese (cut into ½ inch cubes)
2 ounces Dried plum (cut into quarters)
2 ounces Toasted hazelnuts
1 tsp. Pomegranate Molasses
12 each 4 inch bamboo skewers
Assembly:
To assemble the pinchos, place one piece each of beet, cheese, prune and hazelnut onto each skewer. Drizzle with Pomegranate Molasses.
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