Pincho con tapenada y chorizo

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
• Green Olive Tapenade
• Chorizo

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 layer of green olives tapenade on the toasted bread.
5. Garnish with two or three slices of chorizo.
6. Prepare the pincho just before serving so the bread doesn't get soggy.