Pintxos are the Basque version of Madrid’s tapas. Joseph Jiménez de Jiménez suggests a few dishes that are quick to assemble
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.