Pintxos are bite-sized open-faced sandwiches served in Basque bars with a toothpick skewering the ingredients. Anchovy pintxos are among the most classic: sweet roasted red pepper, salty anchovy fillet, and a cured olive on top of crusty bread, held together with a toothpick and often finished with a quail egg. Rooted in the everyday cooking of Basque kitchens, Pintxos de Anchoa balances technique and tradition: the sliced into 12 thin rounds is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight snack or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the sliced into 12 thin rounds, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 12
Lightly toast baguette slices until golden and crispy.
Spread a thin layer of mayonnaise on each toast.
Top each with a strip of roasted pepper, then an anchovy fillet, then an olive.
Insert a toothpick through the center to hold everything together.
Use quality anchovies — they're the star.
Toast bread just before assembling for maximum crispness.
Prepare up to 2 hours ahead; cover loosely.
Source the freshest sliced into 12 thin rounds you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add a quail egg on top
Substitute cured ham for anchovy
Use roasted green pepper instead of red
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Best eaten within 2 hours. Can assemble (without toothpick) and cover until serving.
Pintxos culture is central to Basque social life. Bars line the narrow streets of San Sebastián's old town, each with dozens of unique pintxos. This anchovy version is an enduring classic.
Absolutely — roasted pepper and olive, or Manchego cheese and quince are popular.
It's functional (to hold ingredients) and traditional. Toothpicks have been part of pintxo culture for generations.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If sliced into 12 thin rounds is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 12 servings total
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