Spanish Pinchos with Three Fillings

Cut the baguette into slices about 1 cm thick. Lightly fry them in a small amount of olive oil until golden brown.

Pinchos with Jamón

Pass the ripe tomato through a sieve or blend it in a blender. Add 1 teaspoon of olive oil, finely chopped basil, salt and pepper. Mix well.

Spread a slice of baguette with tomato sauce. Place a slice of jamón on top, garnish with an olive, a cherry tomato half, and a basil leaf. Pierce the pinchos with a toothpick or cocktail stick. If desired, add a little pesto for extra flavor.

Sardine Pinchos

Chop the bell pepper into large pieces, peel 2 cloves of garlic and half a red onion. Fry on a grill pan or regular pan until tender.

Blend the roasted vegetables in a blender. Dress with olive oil, salt and pepper to taste.

Spread a slice of baguette with pepper sauce. Place a piece of sardine, garnish with red onion rings, a basil leaf, and olives. Pierce with a toothpick.

Zucchini Pinchos

While the baguette slices are still warm, generously spread them with blue cheese.

Slice the zucchini into rounds, cut the pepper into large pieces. Fry in a grill pan or regular pan in a small amount of olive oil until tender.

Transfer the vegetables to a bowl, salt, pepper and mix. Add finely chopped garlic to taste.

Place a slice of zucchini and a piece of pepper on a baguette slice. Garnish with a basil leaf and secure with a toothpick.