Pinchos with ham, sardines or zucchini
4 servings
45 minutes
Pinchos are a traditional Spanish dish from the sunny Basque region, where small snacks on bread have become a symbol of friendly gatherings. These pinchos offer three exquisite options: with jamón, sardines, and zucchini. The crispy baguette is enriched with aromatic sauce, spicy meat or tender vegetables, creating a balance of flavors. The jamón pinchos feature a refined combination of Spanish cured meat, pesto and cherry tomatoes that adds a light sweetness. The sardine option is filled with fresh notes of bell pepper, garlic and basil for a rich Mediterranean taste. Meanwhile, the zucchini pinchos are delicate and creamy thanks to blue cheese and grilled vegetables. They are perfect as an appetizer for wine or as a light snack, revealing the spirit of Spanish gastronomy in every bite.
1
Slice the baguette into pieces about 1 cm wide and lightly fry in a small amount of olive oil.
- French baguette: 1 piece
- Olive oil: to taste
2
Pinchos with ham. For the sauce, mash a ripe tomato, add 1 teaspoon of olive oil, chopped basil, salt and pepper to taste, and mix. Spread the sauce on a slice of baguette, place a slice of ham on it, garnish with an olive, half a cherry tomato and a basil leaf; pierce everything with a toothpick or a special skewer for canapés. I have a bit of pesto on top of the ham which added a more piquant flavor to the pinchos.
- Tomatoes: 1 piece
- Olive oil: to taste
- Green basil: 1 bunch
- Jamon (Spanish cured ham): 100 g
- Pitted black olives: 0.5 jar
- Cherry tomatoes: 5 piece
- Pesto: 2 tablespoons
3
Pinchos with sardines. For the sauce, grill chopped bell pepper, 2 cloves of garlic, and half an onion in a pan, blend everything, season with olive oil, salt, and pepper to taste. Spread the sauce on a slice of baguette, place a piece of sardine, and garnish with rings of red onion, a basil leaf, and olives.
- Bell pepper: 2 pieces
- Garlic: 2 cloves
- Red onion: 1 piece
- Olive oil: to taste
- Sardines in oil: 1 jar
4
Pinchos with zucchini. Immediately after frying, spread warm slices of baguette well with cheese. Cut zucchini into rounds, chop pepper into large pieces and fry everything in a grill pan or a regular pan with a little olive oil. After frying, place the vegetables in a bowl, add salt and mix; you can also add finely chopped garlic. Place a slice of zucchini and pepper on the baguette slice and garnish with a basil leaf.
- Courgette: 1 piece
- Bell pepper: 2 pieces
- Blue cheese: 50 g
- Garlic: 2 cloves
- Green basil: 1 bunch
- Olive oil: to taste
