Anchovy, Red Pepper, and Manchego Pintxos

Name: Anchovy, Red Pepper, and Manchego Pintxos
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Global
Ingredients: 1 inches 12 of baguette; 59 milliliters extra virgin olive oil; 1 medium clove garlic, cut in half; 12 slices 12 thin slices of manchego cheese; 12 fillets olive oil-packed anchovy fillets, drained; 1 jarred roasted red bell pepper, drained and cut into 12 slivers; 12 servings Sherry vinegar, for drizzling

You can never have too many side dish recipes, so give Anchovy, Red Pepper, and Manchego Pintxos a try. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 171 calories, 7g of protein, and 16g of fat. This recipe serves 12. If you have roasted bell pepper, manchego cheese, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

Brush both sides of the baguette slices with the olive oil, then place the baguette slices on a baking sheet. Lightly toast the bread directly under the broiler until golden brown, 30-seconds to 1 minute per side.

Ingredients you will need

Olive Oil

Baguette

Bread

Toast

Equipment you will use

Baking Sheet

Broiler

Remove the bread from the broiler and rub the top of each baguette slice with the cut side of the garlic.

Ingredients you will need

Baguette

Garlic

Bread

Dry Seasoning Rub

Equipment you will use

Broiler

Place the manchego slices on each slice of bread, followed by a sliver of roasted red bell pepper, followed by an anchovy fillet. Return the baguette slices to the broiler and broil just until the cheese melts, 30-seconds to 1 minute.

Ingredients you will need

Roasted Red Peppers