Smoky Chorizo & Honey-Drizzled Manchego Crostini

Experience a taste of Spain with this vibrant crostini. The rich, smoky heat of cured chorizo is perfectly balanced by the nutty, slightly tangy flavor of aged Manchego cheese. A final drizzle of golden honey introduces a sweet counterpoint, creating a complex, irresistible bite that is both rustic and refined. It's the perfect appetizer to transport your guests to a sun-drenched tapas bar.

Seafood

Ingredients

1 baguette, sliced into 1/2-inch thick rounds
2 tablespoons extra virgin olive oil, plus more for drizzling
4 ounces Spanish chorizo, thinly sliced
4 ounces aged Manchego cheese, shaved or thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon honey, preferably a Spanish variety
Pinch of sea salt and freshly ground black pepper

Method

Preheat oven to 375°F (190°C). Arrange the baguette slices on a baking sheet.
Brush both sides of the bread slices with olive oil and season lightly with sea salt and pepper. Toast in the oven for 8 minutes
minutes, or until golden brown and crisp. Remove and let cool slightly.
While the bread is toasting, gently sauté the chorizo slices in a dry pan over medium heat for 2 minutes
minutes until they begin to crisp and release their oil. Drain on a paper towel.
Top each crostini with a slice or shave of Manchego cheese.
Place 2
slices of the sautéed chorizo on top of the cheese.
Sprinkle with fresh thyme leaves.
Just before serving, drizzle a small amount of honey over each crostini.

Chef's Tip & Pairing

Pair this savory-sweet bite with a dry, crisp Spanish Cava or a light-bodied Tempranillo to complement the smoky chorizo and rich cheese.

From the Tini Crostini Collection