Easy

3 x Pinchos

Pinchos is the perfect snack that fits perfectly on the bar, conference break or as a small sandwich in a café. With these tasty spreads, it's easy to make imaginative pinchos with seasonal ingredients. Of course, the spreads can also be served with fried fries or in a baked potato.

Cooking time20 minutes
Preparation time20 minutes
Servings25 portions

Very Low

INGREDIENTS
PREPARATION

Creamy Ajvar & Lemon

300 g Violife Creamy
100 g Ajvar Relish Hot
100 g, crumbled Violife Greek White
30 g squeezed lemon juice
2 g lemon zested
salt and pepper
sourdough baguette, sliced
300 g roasted beetroot, cut into wedges
50 g roasted almonds, coarsely chopped

Creamy Mango & Chilli

400 g Violife Creamy
150 g mango chutney
30 g Sriracha hot chilli sauce
salt
sourdough baguette, sliced
400 g fresh white asparagus cooked and divided
20 g fresh chervil
black pepper

Creamy Lemon & Dill

400 g Violife Creamy
30 g lemon juice, squeezed
2 g lemon zest
40 g light syrup
20 g dill, chopped
salt and pepper
sourdough baguette, sliced
200 g of sliced smoked salmon
20 g chives
ground black pepper

Creamy Ajvar & Lemon

Mix together Violife Creamy, Ajvar relish, Violife Greek White, lemon juice and zest. Season with salt and pepper. Pipe onto baguette slices, top with roasted beetroot wedges and chopped almonds. Season with sea salt and pepper.

Creamy Mango & Chilli

Whisk/stir Violife Creamy with mango chutney and Sriracha, season with salt. Place in piping bag and store cold. Pipe onto baguette slices, top with white asparagus, chervil, and black pepper.

Creamy Lemon & Dill

Whisk/stir Violife Creamy with lemon juice and zest and syrup. Fold in the chopped dill. Season with salt and pepper. Place in piping bag and store cold. Pipe onto baguette slices, top with smoked salmon, chives and black pepper.