Wild Boar’s Head Cheese Medley
Equipment
- Small bowl
- Whisk
- Knife
- Shallow serving bowl
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons very thin 2-inch strips of dill or cornichon pickle
- 2 tablespoons very thin 2-inch strips of red bell pepper
- 2 tablespoons finely chopped carrot
- 8 to 12 small pitted black olives
- Kosher or sea salt
- Freshly ground black pepper
- ½ pound wild boar’s head cheese cut into very thin 2-inch strips
Instructions
- In a small bowl, whisk together the olive oil and red wine vinegar.
- Stir in all the remaining ingredients except the wild boar’s head cheese.
- Place the wild boar’s head cheese in a shallow serving bowl and fold in the dressing, ensuring even coating.
- Allow the mixture to marinate in the refrigerator for 8 to 12 hours or overnight to enhance the flavors.
- Serve this Wild Boar’s Head Cheese Medley cold, providing a unique and refreshing twist to your tapas experience.
Notes & Wine Advice
Wine Advice:
Pair this flavorful tapa with a light-bodied Spanish red wine like Rioja Crianza or a crisp, dry Spanish white wine such as Verdejo. These wines will complement the tanginess of the vinaigrette and the richness of the wild boar’s head cheese, enhancing the overall dining experience.Nutrition values
Calories: 270 kcal | Carbohydrates: 5 g | Protein: 12 g | Fat: 22 g | Sugar: 1 g