Spanish Pinchos
A variety of Spanish pinchos, perfect for parties and gatherings.
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- •.5 loaf Baguettesliced into 1-inch pieces
- •2 Onionssliced thinly
- •2 tbsp Olive oilfor caramelizing onions
- •Salt(optional)to taste
- •1/4 cup White wine(optional)for caramelizing onions
- •100 g Goat cheesesliced
- •2 tbsp Strawberry jam(optional)for spreading on bread
- •1 tbsp Chives(optional)chopped
- •1 Tomatohalved for rubbing on bread
- •100 g Manchego cheesesliced
- •100 g Jamon serranosliced
- •1 can Canned tunadrained
- •50 g Anchoviesbokorons
- •1 Red peppers(optional)sliced
- •2 tbsp Aioli(optional)for topping
- •50 g Patefor spreading
- •10 Green olives(optional)for topping
- •1 Avocadosliced
- •100 g Smoked salmonsliced
- •50 g Cream cheesePhiladelphia
- 1
Slice the baguette into 1-inch pieces and toast them in the oven if desired.
5 min
- 2
Caramelize onions by cooking them in olive oil with a pinch of salt until brown. Add white wine and cook until reduced.
30 min
- 3
Spread strawberry jam on toasted baguette slices, add goat cheese slices, caramelized onions, and chopped chives. Skewer with a toothpick.
10 min
- 4
Rub tomato halves on baguette slices, drizzle with olive oil, and add a pinch of salt. Top with Manchego cheese and Jamon serrano. Garnish with parsley and skewer.
10 min
- 5
Spread aioli on baguette slices, add canned tuna, anchovies, and sliced red peppers.
10 min
- 6
Spread pate on baguette slices, top with sliced red peppers and green olives.
10 min
- 7
Place sliced avocado on baguette slices, add rolled smoked salmon, and top with cream cheese and chives.
10 min
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Pizza
Any style of pizza