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Smoked Idiazábal Pincho

Smoked Idiazábal Pincho

Chef Paco Pajares, Poncelet Cheese Bar
The smoky flavor and buttery texture of Idiazábal complements the tartness of the tomatoes, guindillas, and onions in this crowd-pleasing party snack.
Servings 12


  • 1 mini baguette cut into 12 slices
  • Olive oil for brushing bread
  • 6 cherry tomatoes halved
  • 4 ounces Idiazábal cheese cut into 12 cubes
  • 12 pickled guindilla peppers
  • 12 pickled silverskin onions


  • Toast baguette slices and brush with olive oil.
  • Skewer a cherry tomato half, a cube of cheese, a pepper, and an onion on a toothpick. Repeat with remaining ingredients. Place skewers atop baguette slices and serve.

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