Pincho con paté y romesco

Pinchos are well-known Spanish tapas. There are many different varieties. The base is a slice of white bread, sometimes toasted. The slice is topped with some toppings and often spiked with a toothpick to keep the bread and the toppings together. Also in a bar they will count how many toothpicks you had and calculate your bill.

Ingredients:

• white rustic bread
• Iberico Pate with Paprika
• Romesco Sauce
• Chopped flat-leaf parsley

Method:

1. Ideally white rustic bread of an oblong shape, cut into approx. 2 cm thick slices.
2. For smaller quantities - toast the slices in the kitchen toaster.
3. For larger quantities - we recommend baking the slices on a baking sheet in the oven on the highest level at 250 C for approx. 2 minutes on both sides.
4. Spread a rich layer of paté on the toasted bread.
5. Garnish with romesco sauce in two places and sprinkle with some chopped parsley.