Top toasted baguette slices with diced piquillo peppers. Sauté sliced garlic in olive oil, add lemon juice and drizzle over the peppers. Garnish with chopped parsley.
Top inch-thick slices of chorizo sausage with thin slices of Manchego cheese and spear with toothpicks.
Roll 1 piquillo pepper in 1/2 slice of Serrano ham. Serve on baguette toasts brushed with olive oil infused with garlic, sage or thyme.
Top baguette toasts with 1/2 guindilla pepper, 1 pitted manzanilla olive, 1/4 piquillo pepper and 1 anchovy. Secure with a toothpick and sprinkle lightly with Spanish pimentón.