Pintxos Picnic Spread

Throw together a Basque-inspired picnic feast with easy-to-transport cheeses, cured meat, tinned fish, and other nibbles. Crack open a refreshing canned gin cocktail and get grazing!

What You Get

Canned gin highballs 

Cherry tomatoes

Parsley 

Chorizo rioja 

Aged Manchego cheese 

Castelvetrano olives 

Roasted red pepper strips 

Baguette

Goat cheese 

Seasonal fruit

Wild white anchovies in extra virgin olive oil

What You'll Need

Olive oil

Sherry vinegar or white wine vinegar

Salt and freshly ground pepper

Toothpicks (optional)

Makes 4 servings

25 minutes active 

25 minutes total 

Step 1

Preheat the oven to 400°F. Chill the canned cocktails. 

Step 2

Halve the cherry tomatoes. Pick the parsley, toss the stems, and roughly chop the leaves. In a bowl, toss the cherry tomatoes with 2 tablespoons olive oil, 1 tablespoon vinegar, and the parsley. Season with salt and pepper. 

Step 3

Remove the white skin from the chorizo, and slice it into rounds. Slice the Manchego, removing and discarding the rind. Drain the olives. Drain the roasted red bell peppers. 

Step 4

Slide the baguette into the oven to warm, 5 minutes. Let the baguette cool slightly, then slice into pieces about ½ inch thick. 

Step 5

To serve, arrange the Manchego, goat cheese, chorizo rioja, and fruit on a large board. Place the olives in a bowl and set out a small bowl for pits. If you have any toothpicks on hand, set those out as well. Set out the bread, tomato salad, anchovies, and roasted red bell peppers. Top slices of bread with tomato salad and flakes of anchovy or spread with goat cheese and shower with roasted red bell peppers. Crack open the canned cocktails, and dig in!

Contains: milk, wheat, fish.