The Gilda is traditionally the first pintxo that you eat when you go out for an afternoon of vermouth and small bites in the Basque Country -- you need to eat the whole thing in one bite! I love to use garlic or even blue cheese stuffed olives for a little bit of a twist. This simple bite never fails to impress anyone I serve it to! —Paul Vitale
Anchovy Filets (I only use anchovies from Santoña, Spain)
Giant Garlic Stuffed Olives
Guindilla Peppers in vinegar
toothpicks or skewers
In This Recipe
Bend a guindilla pepper in half and skewer it onto one of your toothpicks.
Next, fold and anchovy filet in half and place it on the same toothpick.
Cap off the toothpick with a garlic-stuffed olive.
Repeat with the remaining 11 toothpicks and remaining ingredients.