SPANISH PINTXOS TAPAS

Toast the bread slices in a skillet with a drizzle of olive oil until they are golden brown and crispy.

Remove the seeds from the tomatoes, then peel the garlic clove. Finely chop the tomatoes and garlic. Mix them in a bowl with a pinch of fleur de sel, pepper, and a generous drizzle of olive oil.

Spread the tomato-garlic mixture over the toasted bread slices. Remove the seeds from the red and green bell peppers, then cut them into small, even pieces.

Using small wooden skewers, assemble the skewers by alternating slices of pata negra, mini pickled onions, green olives, and pieces of red and green bell peppers.

Place one skewer on each slice of pan con tomate. Finish with a light pinch of fleur de sel and a drizzle of olive oil.

Serve immediately at room temperature as pintxos to share.