The Basque small snacks served on bread with a toothpick are called pintxos.
Pintxos are a signature of the Basque Country and neighboring Navarre in northern Spain. The name comes from the Spanish word pincho, meaning “spike” or “thorn,” referring to the toothpick or skewer traditionally used to hold the topping on the bread.
Typical toppings include anchovies, cod, hake, tortilla de patatas, stuffed peppers, croquettes, seafood, and cured meats. The toothpick can also help bartenders count how many pieces a customer has eaten, and some bars use different toothpick styles for differently priced pintxos.
Pintxos are closely related to tapas, and the terms sometimes overlap. A common distinction is that pintxos are often individually portioned and secured to bread with a pick, while tapas may be served without one. They are traditionally enjoyed while moving between bars, often with txakoli, a lightly sparkling Basque white wine, or a small beer called a zurito.