Pintxos

Method

Slice the baguette diagonally into 12-15 slices, each about 1.5 cm thick. Brush lightly with olive oil and toast under the grill or in a hot oven for 2-3 minutes until golden. Arrange your chosen toppings on each slice: create a ham and manchego combination, top others with anchovy and roasted pepper, layer tortilla with olive, or combine marinated mushroom with cheese. Secure toppings with cocktail sticks if necessary. Dress any vegetable toppings lightly with sherry vinegar, olive oil, sea salt and pepper. Serve immediately at room temperature or slightly warm, with a small glass of dry sherry or txakoli wine on the side.