Golden Raisin-Tomato Pinchos

  • Yield 12 servings
  • Prep 10 minutes
  • Cook 5 to 8 minutes

Pinchos or Pintxos are Spanish-style tapas usually secured to bread with a toothpick or skewer.

Plump golden raisins add a pop of sweetness to these savory toasts topped with Manchego cheese and prosciutto. If you can find them, rosemary stems with some of the leaves removed make a beautiful presentation in place of the standard toothpick.


1/2 cup California Golden Raisins
1/2 cup hot water
12 pieces narrow baguette slices, 1/2-inch thick
Olive oil spray
1/2 cup minced sun-dried tomatoes, packed in oil, drained
12 (1-inch) cubes Manchego cheese
12 slices prosciutto, folded into squares
12 toothpicks


  1. Preheat oven to 375F.
  2. Place raisins in a medium bowl and cover with hot water.
  3. Arrange baguette slices on a baking sheet. Spray both sides of each slice with the olive oil spray. Cook in the oven until very lightly browned,  5 to 8 minutes.
  4. Drain  raisins and return to bowl; stir in sun-dried tomatoes. Spread raisin mixture over  toasted baguette slices, evenly dividing and pressing down to adhere.
  5. Thread one cube of cheese and one slice of prosciutto onto each toothpick. Insert toothpick cheese side down into the center of each baguette slice. Arrange on a serving platter and serve.



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