“On a trip to San Sebastian in Spain, we ate a great many excellent pintxos (pronounced ‘pinchos’), the local version of tapas, and this recipe was inspired by one of them. The flavours of the blue cheese and black pudding are balanced perfectly by the tangy pickled beetroot. Serve warm, or at room temperature, as little bites to enjoy with drinks, or as a starter”. – Rachel Allen
- Olive oil, for drizzling and frying
- 10 slices of black pudding, 7mm–1cm thick
- 10 slices of baguette, 1cm thick
- 10 slices of blue cheese, 5mm thick
- 10 slices of pickled beetroot, 5mm thick
Makes 10 toasts
Preheat the grill to hot and place a large frying pan on a medium heat and pour in a small drizzle of olive oil. Add the black pudding slices and cook on both sides for 4 minutes then drain on kitchen paper.
Toast the bread on both sides under the grill until golden, then drizzle each side with a little olive oil.
On each baguette toast, arrange first a piece of black pudding, then a piece of cheese and finally a slice of pickled beetroot. Serve immediately.
If you’re entertaining lots of people and need to get ahead, the toasts can be made earlier in the day and just slightly warmed through before serving.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers