Spicy Chorizo and Manchego Fiesta Crostini

This vibrant crostini delivers a punch of smoky, spicy flavor with a creamy, rich texture. Crispy toasted bread is topped with a zesty smoked paprika aioli, savory Spanish chorizo, and a sliver of sharp, nutty Manchego cheese. It's a perfect appetizer to celebrate the start of Hispanic Heritage Month.

Meat & Poultry

Ingredients

1 baguette, thinly sliced
4 ounces spicy chorizo, finely diced
4 ounces Manchego cheese, thinly shaved
2 tablespoons olive oil
1 clove garlic, halved
1/4 cup roasted red peppers, finely diced
2 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
Drizzle baguette slices with olive oil and rub lightly with the halved garlic clove. Bake for 8-10 minutes minutes, or until golden and crisp.
While crostini are baking, sauté the diced chorizo in a small pan over medium heat until crispy. Drain excess fat.
Remove crostini from oven. Top each crostini with a spoonful of crispy chorizo, followed by thinly shaved Manchego cheese.
Return crostini to the oven for 2-3 minutes minutes, or until the Manchego cheese is slightly melted and warmed through.
Garnish with finely diced roasted red peppers, fresh chopped parsley, and a sprinkle of smoked paprika before serving immediately.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry Spanish Albariño, whose bright acidity and citrus notes will cut through the richness of the chorizo and aioli. Alternatively, a light-bodied Tempranillo would complement the smoky paprika beautifully.

From the Tini Crostini Collection