Anchovy, Red Pepper, and Manchego Pintxos

Name: Anchovy, Red Pepper, and Manchego Pintxos
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 6
Cuisine: spanish
Ingredients: 12 (1/2-inch) slices baguette; 1/4 cup extra virgin olive oil; 1 medium clove garlic, cut in half; 12 thin slices manchego cheese; 1 jarred roasted red bell pepper, drained and cut into 12 slivers; 12 olive oil-packed anchovy fillets, drained; Sherry vinegar, for drizzling

⏱ 10 mins 🍽 Serves 6 🌶 spanish 🏷 Snack

These Spanish pintxos feature toasted baguette slices rubbed with garlic, then layered with Manchego cheese, slivers of roasted red pepper, and anchovy fillets. A quick melt under the broiler brings everything together before a final drizzle of sherry vinegar adds a sharp, balancing acidity. Salty, tangy, and crisp, they are a perfect appetiser or snack to enjoy with a drink. This recipe serves six and takes only 10 minutes to prepare.

Ingredients

12 (1/2-inch) slices baguette
1/4 cup extra virgin olive oil
1 medium clove garlic, cut in half
12 thin slices manchego cheese
1 jarred roasted red bell pepper, drained and cut into 12 slivers
12 olive oil-packed anchovy fillets, drained
Sherry vinegar, for drizzling

Method

Use the olive oil to brush each side of the baguette slices. Arrange them on a baking sheet and toast under the broiler until golden, 30-seconds to 1 minute per side. Take them out and rub the top of every slice with the cut garlic clove.
Top each bread slice with a piece of Manchego cheese, then add a sliver of roasted red pepper and an anchovy fillet. Place the tray back under the broiler and heat just until the cheese melts, 30-seconds to 1 minute.
Take the assembled pintxos from the oven and secure each one with a toothpick. Finish with a sprinkle of sherry vinegar and serve straight away.

Nutrition (per serving)

Sodium543000 mg

Recipe details

CategorySnack

Cuisinespanish

AuthorMarvin Gapultos