Pork, pepper and melted cheese toasts

Name: Pork, pepper and melted cheese toasts (Montadito)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 4 thin slices pork loin fillet, about 50 g (1¾ oz) each; salt and pepper; salt and pepper; 1 green pepper, quartered and seeded; olive oil; 4 thin slices creamy, easy-melting cheese such as French Chaumes, about 30 g (1¼ oz) each; 4 thin slices creamy, easy-melting cheese such as French Chaumes, about 30 g (1¼ oz) each; 4 slices French bread, lightly toasted; 4 thin slices creamy, easy-melting cheese such as French Chaumes, about 30 g (1¼ oz) each

Montadito

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This wonderfully simple pintxo is comfort food at its best, with its satisfying combination of pork, cheese and bread.

Ingredients

4 thin slices pork loin fillet, about 50 g (1¾ oz) each
1

Europe
Spain
Donostia-San Sebastian
Main course
Mediterranean
Basque

Method

Brush the pork and pepper with olive oil and season the pork with salt and pepper. On a hot griddle, cook the pork and pepper until the pork is cooked through and the pepper is soft. Set them aside.
Place the French bread toasts on a baking sheet. Top each piece with a loin fillet, a green pepper quarter and a slice of cheese. Place under a very hot grill for a