Pintxos the barcelona

Cut from fresh baguette or ciabatta thick slices or grate old (er) bread. Spread the bread with olive oil. Then you can vary widely with fillings. Below are four variations.

Variation 1: Cover with a sardine fillet, a couple of half rings of red onion and a bit of mayonnaise mixed with capers and pepper.

Variation 2: Cut artichokes (hearts) from tin into strips and mix with a few tablespoons of mayonnaise and some finely chopped basil. Cover the buns with a nice slice of serrano ham and spoon a spoonful of artichokes.

Variation 3: Place a few leaves of spinach on the slice of bread and on this a spoonful of crab salad. Garnish with crayfish or Norwegian shrimps.

Variation 4: Bake 4 eggs and a few tablespoons milk an airy omelette. Spread a few tablespoons of garlic mayonnaise, sprinkle with finely chopped spring onions and Dutch prawns and roll up the omelette. Cut into thick slices and spread the rolls with them.