Pintxos
Pintxos are bite-sized slices of bread from northern Spain, held together with a toothpick. Here, toasted baguette gets three different toppings that come together in about 25 minutes – an easy appetizer for parties.
Ingredients
- baguette
- olive oil
- toothpicks
Salami Pintxos
- aioli
- salami
- manchego cheese
- olives
Chicken Pintxos
- Cabrales blue cheese Roquefort works too
- pears
- cooked chicken breast
Fish Pintxos
- chilli mayonnaise
- smoked halibut
Instructions
- Slice the baguettes thinly. Drizzle with olive oil. Lightly toast in a 200 °C (390 °F) oven for about 5 minutes. Allow to cool completely.
- Prepare the ingredients of your choice.
- Pile up the Pintxos and tie the package with a stick.
Notes
- Toast the slices lightly until the surface is dry and the edges take on a little color.
- Let the slices cool completely before assembling – warm bread turns soggy.
- Cut the baguette on the diagonal into slices about 1 cm (½ in) thick for more room for toppings.
- Pear browns quickly: slice it last or squeeze a little lemon juice over it.
- Cabrales is a strong blue cheese from Asturias. Roquefort or any other blue cheese works well.
- Cold-smoked salmon is a good substitute for smoked halibut.
- Use long cocktail sticks so they go through all the layers.
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