Mother and I made pinxtos for our guests at two separate occasions this summer. I often serve crostini or bruschetta at dinner parties and this is obviously similar. Only difference is that you usually don’t toast the bread for pinxtos (which we did) and the toothpick securing the toppings. In Spain you can serve almost anything on or as pinxtos, but most common are crab and mayonnaise, prawns with mayonnaise, baby eels, morcilla or jamon.
Ours were pretty simple, like tomato (from my parents’ garden), basil (also from the garden), buffalo mozzarella and olive oil.
Cold-smoked ham with grilled peppers in olive oil.
And one with crayfish, dill and rosé pepper. At the second dinner party we varied ourselves with toast Öjeby, which also worked really well.
Crayfish pinxtos with dill and rosé pepper, makes about 8
8 slices baguette
1 tub crayfish tails, drained
100 ml creme fraiche
2 tbsp Hellman’s mayonnaise
1 tsp crushed rosé peppercorns
salt, white pepper
lemon and dill to decorate
Place the bread slices on a baking tray. Drizzle with olive oil. Bake in 200C for 10-15 minutes or until golden. Leave to cool. Mix creme fraiche and mayo in a bowl. Chop the crayfish tails and add to the mixture. Then add in rosé pepper and dill. Season to taste. Divide between the baguette slices. Decorate with lemon and dill and serve immediately.