From isa's kitchen in Spain. Originally published on Cookpad Spain as Pintxo de mi tierra, with US measurements.
Open in Cookpad AppSteps
- 1
Toast the bread slices.
- 2
Clean and quarter the artichokes, then fry them in light olive oil and add salt.
- 3
Sprinkle a little sugar on top of the goat cheese slices and caramelize with a kitchen torch.
- 4
Assemble the pintxo: place the toasted bread on the bottom, add the caramelized goat cheese, then the artichoke, and top with a little tomato jam (homemade is best).
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