Foods and Wines

Pinchos Recipes by Chef Grant van Gameren

Black Hojiblanca with Romesco, Sweet Potato, and Goat cheese

Serves                  4
Time                    30 min


  • ¼ cup Romesco sauce (recipe to follow)
  • 1 lbs (500 gr) Sweet Potato (cut into 1” cubes and roasted)
  • 1 sprig Rosemary (taken off the stem and fried at 180C/350F for 30 seconds)
  • ½ cup Crumbled Goat cheese
  • 1 Baguette
  • 4 pc Black Hojiblanca olives



Slice the baguette into 1/4“ pieces.
Spread the romesco evenly over each slice of bread.
Slice the small cubes of sweet potato into four pieces.
Put the sweet potato slices on top of the romesco sauce.
Top with Black Hojiblanca olive, crumbled goat cheese and rosemary.



  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil
  • Fine sea salt and freshly ground black pepper

Pulse first 7 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

Manzanilla Tapenade with Boquerones

Serves                  4
Time                    15 min


  • ¼ cup              Manzanilla tapenade sauce (recipe to follow)
  • 1                      Baguette sliced
  • 4 fillets             Boquerones (marinated white anchovy bought at any Spanish speciality store)


Slice the baguette into 1/4“ pieces.
Spread the tapenade evenly over each slice of bread.
Carefully separate fillets of anchovy and place on top of the tapenade sauce.


Manzanilla Tapenade

2 cups                 Drained Manzanilla olives with pimentos
4 Tbsp                 Extra virgin olive oil
3 Tbsp                 Drained brined capers, plus a little of their brine
1 Lemon, juiced and zested
1 Fresh basil leaves (optional)
½-1 clove           Garlic, peeled and minced or pressed (to taste)

Add all ingredients to the workbowl of a food processor fitted with a metal blade. Pulse until everything is evenly chopped. You can leave it more coarse for spooning on top of things or grind it up a little more to use as a dip or sauce. It is a matter of personal preference.

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