Pinchos Recipe

Prepare the bread

Preheat the oven to 200°C (390°F). Slice the baguette on the diagonal into 12 slices about 1/2 inch thick. Arrange the slices on a baking sheet.

Toast and rub

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Toast in the oven for 6–8 minutes until golden and crisp but not hard. Remove from oven and while still warm, lightly rub the top of each slice with the whole garlic clove (cut side), then set aside to cool slightly.

Chorizo-topped pincho

Place a slice of chorizo on a toasted bread slice. If the chorizo is thick, briefly heat in a skillet (30–45 seconds per side) to release oil and warm it, then place on bread. Secure with a toothpick if needed. Sprinkle a light dusting of flaky sea salt and a pinch of parsley.

Jamón & manchego pincho

Fold a small piece of jamón serrano and a thin slice of manchego cheese together and drape over a toasted slice. Press with a toothpick. Finish with a crack of black pepper.

Roasted pepper & anchovy pincho

Top a toast with a strip of roasted red pepper and a marinated anchovy (or boquerón). Add one olive on top if desired and secure with a toothpick. Sprinkle with a few parsley flakes.

Olive & manchego simple pincho

Place a small square of manchego cheese on a toast and top with a cocktail olive, securing with a toothpick. Finish with a tiny drizzle of olive oil and a pinch of flaky sea salt.

Arrange the finished pinchos on a serving platter. Scatter remaining chopped parsley over the platter. Offer extra olive oil and flaky salt on the side for guests. Serve at room temperature. Each pincho is meant to be picked up and eaten in 1–2 bites.