Pintxo: Pisto Gratin

4 pinchos

Ingredient Amount
Pisto 2 Tbs.
Button mushrooms, sliced and sautéed with salt
Cheese, grated 2 Tbs.
Green pepper strips, fried 4 each
Garlic mayonnaise 1 Tbs.
Jamón Serrano, cut into strips and fried 1 thin slice
Sliced bread, crusts removed, toasted and cut into 4 pieces 1 slice

Method

  1. Spread pisto on bread. Layer on the mushrooms and cheese. Place under a broiler until cheese is melted and browned, about 2 minutes
  2. Garnish with the green pepper, fried ham and a small dollop of garlic mayonnaise.

Additional tips

Recipe credit: Chef Patxi Bergara of Bergara Bar in San Sebastian, Spain

© 2017 The Culinary Institute of America