Melted Manchego Tortas With Romesco & Chorizo
By Shelly17
Spanish flatbreads, or tortas, are a tapas staple. Make these with thin sandwich round halves and a 1 1/4-inch circular cutter. You'll only use 1/4 cup of the romesco, but the remainder makes a great sauce for meats, vegetables, or fish.
Ingredients
- 1/2 cup sliced almonds, toasted
- 2 tablespoons sherry vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 tablespoon chipotle chile, canned in adobo sauce
- 2 large bottled roasted red bell peppers (about 4 ounces), drained
- 1 garlic clove
- 1/2 cup extra-virgin olive oil
- 3 whole-wheat sandwich rounds (such as Nature's Own)
- 2 ounces Manchego cheese, shaved (about 1 cup)
- 4 ounces Spanish chorizo, cut into 32 (1/16-inch) slices
- 1/3 cup flat-leaf parsley leaves
Preparation
Step 1
1. Preheat broiler.
2. Combine first 8 ingredients (through garlic); pulse until blended. Slowly add oil through food chute with food processor on; process until smooth. Set aside 1/4 cup sauce; reserve remaining sauce for another use.
3. Split sandwich rounds; cut out 32 (1 1/4-inch) circles using a sharp round cookie cutter. Arrange bread in a single layer on a baking sheet; top evenly with cheese. Broil 3 minutes or until cheese melts. Remove from oven. Top each with 1 slice chorizo, 1/4 teaspoon romesco, and 1 parsley leaf.
You'll also love
-
Salmon-Booze Cured 4.5/5 (6 Votes) -
Polenta with Tomato Braised Beans 4.5/5 (6 Votes)
You'll also love
-
Pork tenderloin wrap in bacon 4.4/5 (17 Votes) -
Brussel Sprouts & Bacon 4.5/5 (6 Votes)