This simple Pintxos is nothing fancy, nothing ground breaking, but boy does it deliver.
There’s something about melted cheese in general that just draws people in like a moth to a flame, but grilled brie? Now you’re talking. Add caramelised crispy bacon and tomato and chilli relish and you have perfection on bread.
I think Brie is the perfect grilled cheese to marry with sweet, smoky, salty bacon. It’s oozy quality and the flavour is just perfect for this Pintxo, balanced off by the sharper tones of the relish. The relish is super easy to make and really just requires time for the tomatoes and chillies to break down and to get all sweet and sticky with the sugar and the vinegar. It’s the kind of thing I make in bulk and use in everything from sandwiches to pasta bakes.
To 1 tablespoon olive oil.ke in the oven some streaky bacon drizzled with maple syrup until nearly crispy, this will take less than 10 minutes. Layer slightly crispy bacon and slices of brie cheese on top of the bread, previously cut on the bias and covered with a spoonful of relish and there you have it. Pop it back in the oven for 5 minutes for the brie to melt and the bacon to full crisp up.
Remove from oven and allow to rest for a moment, place a cherry tomato on top and secure everything in place with a Pintxo stick and serve 3 per person for a light snack or lunch.
For the tomato & chilli relish
· 2 large tomatoes sliced.
· 1 red chopped chilli to taste.
· 1 tablespoons olive oil.
· 1/2 teaspoon salt.
· 2 tablespoons brown sugar.
· 2 tablespoons red wine vinegar.
For the Pintxo
· 250 g smoked bacon.
· Maple syrup to taste.
· 120 g brie cheese sliced.
· 8 slices bread, baguette cut on the bias or rectangles of trimmed toast.
1. To make the chutney, heat a large frying pan over medium heat then sauté the tomatoes and chilli in the olive oil with the salt until soft and golden. Add the sugar and vinegar and allow to caramelise. Set aside.
2. To make the Sweet caramelised smoky bacon, cover bacon in maple syrup and heat in a 180 degree oven for less than 10 mins.
3. Assemble to make the Pintxo.
4. Serve immediately.
To make the Pintxo first bake in the oven some streaky bacon drizzled with maple syrup until nearly crispy, this will take less than 10 minutes. Layer slightly crispy bacon and slices of brie cheese on top of the bread previously cut on the bias and covered with a spoonful of relish and there you have it. Pop it back in the oven for 5 minutes for the brie to melt and the bacon to full crisp up.
I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.