Pintxos with bell peppers, tomatoes, and ricotta
Marie Skogström- 20 pieces
- 30 min
- 45 min
Pintxos are a type of tapas from the Basque Country, consisting of small pieces of bread topped with something delicious. They’re very easy to make. With a fantastically delicious topping of roasted bell peppers, sun-dried tomatoes, and ricotta. A colorful little bite!
3.14/5
402 VotesHere's how:
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1
Peel and slice the garlic, cut the tomatoes in half, place a slice of garlic on each tomato, drizzle with olive oil, and season with salt, pepper, and thyme, if desired. Dry in the oven for 3 hours at 80 °C. (If you're short on time, you can simply raise the temperature and reduce the baking time.)
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2
Cut the bell peppers in half and remove the seeds. Roast them in the oven at 250 °C for about 10–15 minutes. Let them cool, then peel off the skin.
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3
Chop the bell peppers and tear the basil into strips; season with salt, pepper, and olive oil if desired.
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4
Spread a dollop of cream cheese on the bottom and top with the bell pepper mixture and tomato. Garnish with a little basil. Serve!
Tip!
- Prepare the dough the night before, let it rise in the refrigerator overnight, and bake some delicious breakfast bread the next morning (note: halve the amount of yeast in the recipe). Save one baguette for the evening and toast the slices in the oven at about 200 ⁰C for about 5 minutes. For an extra crispy crust, brush the slices with a little oil.
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Recipe for sourdough baguettes or Kriss's soft baguettes!
- 1 sourdough baguette, sliced and toasted
- 10 cocktail tomatoes
- 1 clove of garlic
- 1 sprig of thyme
- 2 bell peppers, preferably yellow and green
- 10 fresh basil leaves
- olive oil
- salt and pepper
- 1 dl of your choice of cream cheese, preferably ricotta
- basil for garnish
The recipe comes from
kronjast.se
