Roast Capsicum, Potato and Jamon Pintxos
Boil potatoes and garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with Moro Hojiblanca Extra Virgin Olive Oil and season with salt to taste. Spread each baguette slice with warm garlic potato, top with strips of Saclà Char-grilled Capsicum, a ‘roll’ of Jamon Bodega Serrano and a Green Valley olive, securing everything together with a skewer. Drizzle with a little extra olive oil and sprinkle with pepper. Serve as a pre-dinner or late night snack with drinks.