Manchego Recipe

Preheat and prepare bread

Preheat your oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick. Arrange the slices in a single layer on a baking sheet.

Brush and toast

Lightly brush both sides of each bread slice with extra-virgin olive oil (reserve about 1/2 tbs). Place the sheet in the oven and toast 6–8 minutes, turning once, until golden and crisp but not dark brown. Remove from oven.

Rub with garlic

While still warm, cut the garlic clove in half and rub the cut side over the top of each toasted slice to impart a subtle garlic flavor.

Prepare tomato

Slice the ripe tomato into thin rounds or 1/4-inch dice depending on preference. If using rounds, lightly pat with paper towel to remove excess moisture to avoid soggy bread. Sprinkle tomato pieces with a pinch of sea salt flakes and 1/4 tsp freshly ground black pepper.

Slice Manchego

Cut the Manchego into thin slices or small wedges about 1/8-inch thick that will sit nicely on the bread slices. You should get roughly 12–14 pieces from 8 oz depending on cutting style.

Assemble pintxos

Spread approximately 1 teaspoon of fig jam onto each toasted slice (use remaining jam to taste). Top each with a tomato slice or a small spoonful of diced tomato, then place a slice of Manchego on top so it covers the tomato.

Finish and season

Arrange assembled pintxos on a serving platter. Drizzle the reserved 1/2 tbs olive oil lightly over the tops, sprinkle remaining black pepper and a small pinch of sea salt flakes over cheese. Garnish each with a small basil leaf.

Scatter toasted pine nuts over the platter and add microgreens or baby arugula for color and peppery contrast. If using, drizzle a small amount of balsamic glaze over the assembled pintxos for an extra sweet-tangy finish.