Toast with Idiazabal cheese, anchovies, and ‘piquillo’ hot peppers

Pincho de anchoa, queso Idiazabal y pimiento del piquillo

Made with:

aceite de oliva

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Ingredients

– Bread cut into slices
– 1 ‘piquillo’ hot pepper
– 20 g Idiazabal cheese
– 2 Ortiz Anchovies in Olive Oil

Preparation

Toast the slices of bread in an oven at 180º C for 15 minutes. On top of each slice of toast place a slice of Idiazabal cheese, a slice of ‘piquillo’ hot pepper and Ortiz anchovy. Garnish with a little chopped parsley.