Pintxo Tortilla
Servings: 5-6
Ingredients:
- 5 (1/2-inch) slices of baguette
- 6 eggs
- 2 large potatoes
- 1/2 onion
- 1/4 red bell pepper
- 5 tbs. Spanish Arbequina Extra Virgin Olive Oil
- Alioli Sauce
- Salt
- Toothpicks, for serving
Preparation:
STEP 1
In an oiled frying pan, sauté the red bell pepper, potatoes, and onions on low heat.
STEP 2
Crack the eggs into a bowl; then add the pepper, potatoes, and onions from the pan. Mix it all together.
STEP 3
Pour everything into a skillet or nonstick pan, cover it with a lid and cook for 5 minutes over low heat.
STEP 4
Flip it over, cook for 2 more minutes, and let the tortilla slide off the pan onto a plate. Cut it into slices
STEP 5
Spread a thin layer of Alioli Sauce on the baguette slice, place 1 slice of tortilla, put a toothpick (Pintxo is the Spanish word for thorn) in each of them.
Sardine, Piquillo Pepper, and Manchego cheese
Servings: 12
Ingredients:
- 12 (1/2-inch) slices of baguette
- 1/4 cup Spanish Arbequina Extra Virgin Olive Oil
- 1 medium clove garlic, cut in half
- Whole Confitted Piquillo Peppers
- Sardines in Galician sauce
- 12 toothpicks, for serving
Preparation:
STEP 1
Brush both sides of the baguette slices with olive oil, then place them on a baking sheet. Lightly toast the bread directly under the broiler until golden brown, 30-seconds to 1 minute per side.
STEP 2
Remove the bread from the broiler and rub the top of each baguette slice with the cut side of the garlic.
STEP 3
Place a slice of Whole Confitted Piquillo Peppers, followed by a sardine fillet. Return the baguette slices to the broiler and broil for 2 minutes.
STEP 4
Secure each topped baguette slice with a toothpick and serve immediately.
Tuna and Potato with Alioli
Servings: 12
Ingredients:
- 3 tablespoons Spanish Arbequina Extra Virgin Olive Oil
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
- 1/4 cup minced white onion
- 2 Bonito Del Norte, drained
- 3 tablespoons white wine vinegar
- 1 medium Yukon Gold potato
- Twelve 1/2-inch-thick baguette slices, toasted
- Alioli Sauce, for spreading
- 6 Pickled cucumber, halved lengthwise
- Kosher salt
- Pepper
Preparation:
STEP 1
In a medium bowl, mix the bell peppers with the onion, canola oil, vinegar, and a generous pinch each of salt and pepper. Cover the bowl with cling wrap paper and let it stand at room temperature for 1 hour.
STEP 2
In a saucepan, cover the potato with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, 20 to 25 minutes. Drain and cool; peel and thinly slice.
STEP 3
Spread each toast with Alioli Sauce. Top the toasts with the potato, flaked tuna, pepper mixture and cornichons. Serve.
Goat Cheese and Caramelized Onion
Servings: 12
INGREDIENTS:
- 3 teaspoons Spanish Arbequina Extra Virgin Olive Oil
- 1 All-Natural Onion Confit Jar
- 1/2 tablespoon Winner Aged Balsamic Vinegar
- 12 slices of French baguette 1/2-inch thick
- 1 packet 4 oz of chevre goat cheese
- 12 toothpicks, for serving
PREPARATION:
STEP 1
Heat the oven to 325°F (160°C). Brush the olive oil on the baguette slices and place them on a baking tray. Top each one of them with a large slice of goat cheese and bake for 5 minutes or until lightly toasted.
STEP 2
Top each slice of bread with a heaped teaspoon of onion and a heaped teaspoon. Garnish with Balsamic Vinegar and serve at room temperature.
Sobrasada Pintxo With Honey and Manchego Cheese
Servings: 12
Ingredients:
- 1 Iberico Spreadable Chorizo
- Premium Italian Black Truffle Honey
- 1 wedge Manchego cheese
- 12 Slices of French baguette 1/2-inch thick
- Parsley for decoration
Preparation:
STEP 1
Spread the sobrasada on the top of each slice of baguette. Try to spread it through the whole bread.
STEP 2
On the top of the sobrasada, add some honey with a spoon.
STEP 3
Cut thin slices of the Manchego cheese and put them on top of the honey.
STEP 4
Preheat the oven to 180°F. Put the pintxos on a tray and cook them till the cheese melts down, be aware not to burn them. Decorate with parsley and eat them warm.
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