Tomato bruschetta with goat's brie and chorizo chip
The delicious, spicy nibbles that I've been using for some time now A side dish of corn soup with lemongrass served today in the new edition with better photos. The basic recipe can be easily varied with different cheeses and/or herbs. The chorizo chip can be replaced with ham, bacon or roast leftovers.
Here's how it works:
2- 3 ripe tomatoes cut into columns and remove the soft interior and cores. Cut into small cubes and mix with salt and pepper and some olive oil .
Chorizo (spanish pepper sausage) fry in thin slices in a pan. No additional grease is necessary. My organic tavern around the corner has some great packaged chorizo in the sausage rack.
1 baguette or slice bread of your choice.
Toasting or, even better, overflashing with the Flambé burner , This gives a nice barbecue flavor.
The Arrange the tomato cubes on the slices of bread, cover with 1 piece of Ziegebrie (milder) or goat's roll (more spicy) and let it roast in the oven under the grill.
Place the chorizo chip and decorate with herbs or vegetable cubes .
Juicy, savory, spicy ... great.
