Pintxos and Tapas

Amalia Moreno-Damgaard brings a taste of her Spanish travels to the table. The flavor-packed morsels might just be what your holiday table needs.

The Details

• Gildas
• MAKES: 12 skewers
• Ingredients:
• • 12 pitted green olives, preferably manzanilla
• • 12 oil-packed anchovy fillets, drained
• • 12–24 pickled guindilla peppers, drained
• • Extra-virgin olive oil, for drizzling
• • 12 cocktail picks
• Directions:

1. Thread 1 olive, 1 folded anchovy fillet and 1 or 2 peppers onto each cocktail pick.

2. Arrange the skewers on a platter.

3. Drizzle lightly with olive oil and serve.

• Choose mild piparras for their tangy flavor and gentle heat.

• Assemble shortly before serving, or refrigerate covered and drizzle with oil just before serving.

• Pan con tomate & Jamón Serrano
• MAKES: 12 pieces
• Ingredients:

• 12 slices rustic bread, about 1/2 inch thick • 3 large very ripe tomatoes • 1 garlic clove, peeled and halved • 3 Tbsp. extra-virgin olive oil, plus more for serving • Salt, to taste Directions:

1. Halve the tomatoes crosswise.

2. Grate the cut sides of the tomatoes on the large holes of a box grater into a bowl, stopping when you reach the skins.

3. Discard the skins.

4. Stir the olive oil and salt into the tomato pulp.

5. Let the mixture drain briefly through a fine-mesh strainer if it seems very watery.

6. Toast or grill the bread until crisp and golden.

7. Lightly rub 1 side of each slice with the cut garlic.

8. Spoon the tomato mixture over the bread.

9. Finish with a little olive oil and serve immediately.

• Keep the tomato mixture and toasted bread separate until serving so the bread stays crisp.

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