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Vegetarian Pintxos

Pintxos are finger foods typically served in Basque bars in northern Spain. Take your tastebuds to Spain with this vegetarian rendition
Difficulty Level: Easy
Makes: 8-12

Ingredients

1 baguette, sliced into thin pieces (we used Organic Bread Bar’s baguette)
 
For the Pesto & Garlic Pintxos:
Basil pesto (fresh or store bought)
6 cloves of garlic
Goats cheese
 
For the Ricotta & Beetroot Pintxos:
1 medium beetroot, ends cut off
Ricotta
1 lemon
 
For the Sweet Potato & Chickpea Pintxos:
1 small sweet potato, peeled and chopped
Half a 400g can of chickpeas
Feta
 
For the Egg & Chilli Pintxos:
2 eggs
1 red chilli, sliced
Shredded parsley

    Method

    For the Pesto & Garlic Pintxos:
    1. Bake the garlic (do not remove the skins) in the oven for 20mins on 220 C. Remove and set aside. Once cooled, remove the garlic from the skins and mash
    2. Assemble the pintxos by dolloping pesto on the bread, topping with a teaspoon of garlic and some goats cheese
    For the Ricotta & Beetroot Pintxos:
    1. Place the beetroot in a baking tray, pour in ½ cup of water and cover with aluminium foil. Bake for 40mins on 220 C. Remove and set aside. Once cooled, slice it up and halve each slice
    2. Assemble the pintxos by dolloping ricotta on the bread, topping with 2 pieces of beetroot and grated lemon rind
    For the Sweet Potato & Chickpea Pintxos:
    1. Bake the sweet potato in the oven for 30mins on 220 C. Remove and set aside. Once cooled, mash the potato
    2. Fry the chickpeas on high for 5mins or until crispy
    3. Assemble the pintxos by dolloping sweet potato on the bread, topping with chickpeas and a good crumble of feta
    For the Egg & Chilli Pintxos:
    1. Boil the eggs in water for 10mins. Remove and set aside. Once cooled, peal and lightly mash the eggs, mixing in the chilli
    2. Assemble the pintxos by dolloping the egg on the bread and topping with parsley