ingredients
all
Olive oil
1 baguette
or ciabatta
1
Pintxo literally translates to “thorn” or “spike”, typically eaten in bars as a small snack. Pintxos also have a strong social component in the Basque country. They should not be confused with brochettes, which in Latin America are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.
2
They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. It is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another.
Possible Toppings
3
- Tomatoes, garlic and olive oil
4
- Mushrooms, rosemary and sherry
5
- Garlic prawns, parsley and olive oil
Other Options:
6
- Chorizo de Bilbao, quail egg and olive
7
- Piquillo pepper, goats cheese, arugula
8
- Smoked trout, lemon and crème fraiche
9
- Manchego, quince and thyme
10
- Cured Lomo & whatever else you’d like
11
- Dark Chocolate with Flaky Salt and Extra-Virgin Olive Oil
12
Additional Ingredients: Caper berries, herbs, smoked salt, olives, cornichons…etc.
For the Pintxos:
13
Preheat the oven to 375°. Brush one side of each bread slice with oil and arrange oiled side up on a baking sheet. Bake for 10 minutes, until golden. Rub the toasts with the garlic cloves. Season the toasts with salt and pepper. Top with desired toppings.
To Serve
14
Platter Up!