Pintxos
Basque-style bar snacks — slices of bread topped with everything from jamón and anchovy to crab and foie gras, skewered with a toothpick.
Cuisines
Spanish
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 loaf | baguette |
| 100 grams | serrano ham |
| 100 grams | manchego cheese |
| 1 medium | ripe tomato |
| 2 tablespoons | olive oil |
| 1 | garlic clove |
| — | salt to taste |
| — | freshly ground black pepper to taste |
Instructions
- 1 Slice the baguette into 1/2-inch thick slices.
- 2 Toast the baguette slices lightly on both sides.
- 3 Cut the tomato in half and grate it into a bowl, discarding the skin.
- 4 Add olive oil, salt, and pepper to the grated tomato and mix well.
- 5 Rub each toasted baguette slice with the cut side of the garlic clove.
- 6 Spoon the tomato mixture onto each slice of bread.
- 7 Top with a slice of serrano ham and a thin slice of manchego cheese.
- 8 Arrange the pintxos on a serving platter and serve immediately.
Tips
For added flavor, drizzle a little more olive oil over the assembled pintxos before serving.