Anchovy, Red Pepper, And Manchego Pintxos Recipe

• 12 (1/2-inch) slices of baguette
• 1/4 cup extra virgin olive oil
• 1 medium clove garlic, cut in half
• 12 thin slices of manchego cheese
• 1 jarred roasted red bell pepper, drained and cut into 12 slivers
• 12 olive oil-packed anchovy fillets, drained
• Sherry vinegar, for drizzling
• 12 toothpicks or small wooden skewers, for serving

1. Brush both sides of the baguette slices with the olive oil, then place the baguette slices on a baking sheet. Lightly toast the bread directly under the broiler until golden brown, 30-seconds to 1 minute per side. Remove the bread from the broiler and rub the top of each baguette slice with the cut side of the garlic.
2. Place the manchego slices on each slice of bread, followed by a sliver of roasted red bell pepper, followed by an anchovy fillet. Return the baguette slices to the broiler and broil just until the cheese melts, 30-seconds to 1 minute.
3. Remove the topped baguette slices from the oven, then secure each with a toothpick. sprinkle with sherry vinegar and serve immediately.

baguette, extra virgin olive oil, clove garlic, thin, red bell pepper, olive oil, sherry vinegar, toothpicks

Taken from www.seriouseats.com/recipes/2013/02/anchovy-red-pepper-manchego-pintxos-pinchos-bar-bites-recipe.html (may not work)