If you are entertaining this summer, making these pinchos will surely be a hit! Call them appetizers, starters, bites, snacks—whatever you like! ??
I had the pleasure of working in Pamplona one summer, teaching English, where I first discovered the delightful world of pinchos. These “pinchable” bites are often served on bread and held together with toothpicks, making them a fun and convenient option. I found myself living on pinchos and wine, completely captivated by the concept. Unlike tapas, which are mini portions of larger dishes, pinchos are unique and individual bites.
These pinchos fall somewhere between a bruschetta and a classic pincho, offering the best of both worlds!
Whether you’re hosting a summer soirée or simply looking for a tasty snack to enjoy at home, these pinchos are sure to impress your guests and tantalize their taste buds!
I used fresh baguette ?, but you can use any bread or toast any bread. You can also make these caprese style by using mozzarella instead of feta!
Start by slicing the fresh baguette into 1-inch thick pieces
Spread about 1 tablespoon of pesto on each slice of bread.
Top each slice with approximately 1-2 tablespoons of crumbled feta, a half cherry tomato, and a half black olive.
Lightly drizzle about 1/2 teaspoon of reduced balsamic vinegar over each topped baguette slice.
Finish with a sprinkle of black sesame seeds on top of each pincho.
Arrange the pinchos on a platter, securing with toothpicks if desired, and enjoy!
