- Chop the garlic and dice the onion both very finely (reserving some leaves for garnish), put into a medium sized bowl and sprinkle over the sugar, salt and vinegar. Mix.
- Finely chop both herbs and grate Le Gruyère AOP. Mix these in with the onions, add olive oil until you get a good, thick paste, then finish with the zest and juice of the lemon. Season with more salt if needed. Let parsley picada rest, covered, in the fridge.
- Cut the brioche into 2 cm thick slices, trim edges and cut into rectangles about the length of a sardine. Heat oil in pan and fry the brioche rectangles a few at a time on all sides to get them crispy – medium heat should be perfect. To assemble, spread a stripe of mayonnaise lengthwise on each bread piece, then spoon the parsley picada next to it, as a stripe. Finally place a fillet of anchovy on the picada, garnish with herbs of you like. Serve immediately.
 
            | Pintxo Serves 6 | |
|---|---|
| 4-6 slices of brioche bread or light wheat bread, preferably one day old | |
| olive oil | |
| mayonnaise | |
| 1 | tin of good quality anchovies | 
| Parsley picada | |
|---|---|
| 5 | cloves of garlic | 
| 1/2 | white onion | 
| 2 tsp | sugar | 
| 1 tsp | salt | 
| 2 tbsp | white wine vinegar | 
| 1/2 | bunch fresh coriander | 
| 1 | bunch of fresh flat leaf parsley | 
| 100 g | Le Gruyère AOP | 
| 3/4 – 1 dl | olive oil | 
| juice and zest of 1 lemon | |
 
     
                     
                     
                     
                     
                     
                     
                     
                     
                     
                     
 
 
 
 
 
 
