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Recipe · Basque Country
Pintxos basques jambon piquillo
Basque pintxos with ham and piquillo peppers
⏱ 20 minServes 6Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
18 slicesthick baguette slices
200 g (7 oz)thinly sliced Serrano ham
12roasted, peeled piquillo peppers
200 g (7 oz)aged Manchego
150 g (5 oz)stuffed Manzanilla olives
4 tbspextra-virgin olive oil
1 tspsmoked pimentón
18wooden toothpicks
- 18 slices thick baguette slices
- 200 g (7 oz) thinly sliced Serrano ham
- 12 roasted, peeled piquillo peppers
- 200 g (7 oz) aged Manchego
- 150 g (5 oz) stuffed Manzanilla olives
- 4 tbsp extra-virgin olive oil
- 1 tsp smoked pimentón
- 18 wooden toothpicks
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the baguette into 1.5 cm (⅝ in) slices.
- Toast under the broiler or in a skillet for 2 minutes per side until golden.
- Brush each slice with extra-virgin olive oil.
- Cut the Manchego into 1 cm (⅜ in) sticks the length of the bread slices.
- Top each toast with a slice of Serrano ham, a piece of piquillo and a stick of Manchego.
- Add an olive and spear everything with a toothpick.
- Dust lightly with smoked pimentón and serve right away.
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