Pintxos are small bites, similar to Spanish tapas but often served on a toothpick as finger food! Create your own Basque-inspired pintxo snacks with the easy ideas below. Serve a variety as an appetizer course, a snack selection, or as a complement to a heartier course of a Spanish Tortilla, paired with a glass of Sidra Americana, of course!
Pintxo #1 | Combine on toothpicks: brined olives, pickled chile peppers, and anchovy fillets. For something extra fancy, work delicately to wrap the anchovies around the olives.
Blistered chiles | Gather 1 cup small, mild peppers like Shishito or Pepperocini. Pour olive oil into a pan until it is about 1/8-1/4 inch deep and heat on high. Be cautious of splattering oil, and try to keep the oil hot but not spitting. When the oil is hot fry the peppers, turning frequently with tongs. When they have started to split and blister, remove and drain on a paper towel. Quickly sprinkle lightly with salt and pepper. Serve on toothpicks with oil cured olives.
Simple Tomato Salad | Slice 1 shallot or cippolini onion finely. Soak in a bowl of ice water for 5+ minutes. Make a vinaigrette of ½ tbsp white wine vinegar, dash Balsamic vinegar, 1 tbsp olive oil, dash salt and pepper. Combine vinaigrette ingredients in a small bowl and whisk together. Slice 1 large or 1 cup cherry tomatoes into bite sized slices and arrange on plate along with drained onions. Pour vinaigrette over veg. Garnish with additional shakes of pepper and a sprinkle of something green - fresh thyme, parsley, or green onion.
Other small bites could include thinly sliced serrano ham, jamon iberico, cornichons, pickled mushrooms, grilled crusty bread, aged cheeses, or goat cheeses in ash. Create a special pintxo by cutting a cool Spanish Tortilla into large bite sized cubes and affix to grilled bread with toothpicks!
By Caiti Sullivan, Events and Markets Coordinator at Millstone. For more locally focused recipes and thoughts on food, visit Caiti's blog, Charm City Homestead.