Roast Capsicum, Potato & Prosciutto Pintxos

Serves 6
Preparation time 15 minutes
Cooking time 20 minutes


Tick off the ingredients as you buy them

  • 1 large red capsicum
  • Moro Primero Extra Virgin Olive Oil, for drizzling
  • sea salt and freshly ground black pepper, to taste
  • 2 large potatoes, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons Moro Primero Extra Virgin Olive Oil
  • 12 slices baguette
  • 6 slices prosciutto, cut in half
  • 12 pimento stuffed green olives

Roast capsicum on a foil lined baking tray at 200°C for 20 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Primero Extra Virgin Olive Oil until well coated and season. Meanwhile, boil potatoes and garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with Moro Primero Extra Virgin Olive Oil and season with salt to taste. Spread each baguette slice with warm garlic potato, top with roast capsicum, a ‘roll’ of prosciutto and a green 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.


Pintxos, pronounced “pin-chos” are bar snacks – tapas - from the Basque region