Appetizer: United States – Nevada, Southwestern United States – Nevada Basque Chorizo Bites

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) Basque chorizo, casing removed and crumbled
1 baguette (about 12 oz (340 g)), cut into 24 slices
8 oz (225 g) Manchego cheese, thinly sliced or shaved
2 tbsp (30 ml) extra-virgin olive oil, divided
2 garlic cloves, divided: 1 minced and 1 smashed
1/2 cup (120 g) jarred piquillo peppers, drained and finely chopped
1/3 cup (80 ml) mayonnaise
1 tbsp (15 ml) sherry vinegar
1 tbsp (15 ml) lemon juice
1/4 tsp (1.25 ml) smoked paprika
Salt and freshly ground black pepper, to taste
1/2 cup (75 g) pitted olives, halved, for serving; use Spanish-style green olives as a practical example of the stated Nevada-grown olives
2 tbsp (8 g) fresh parsley, chopped, for garnish
24 toothpicks (optional, for serving; not edible)

Show original ingredient measurements

12 oz (340 g) Basque chorizo, casing removed and crumbled
1 baguette (about 340 g), cut into 24 slices
8 oz (225 g) Manchego cheese, thinly sliced or shaved
2 tbsp (30 ml) extra-virgin olive oil, divided
2 garlic cloves, divided: 1 minced and 1 smashed
1/2 cup (120 g) jarred piquillo peppers, drained and finely chopped
1/3 cup (80 ml) mayonnaise
1 tbsp (15 ml) sherry vinegar
1 tbsp (15 ml) lemon juice
1/4 tsp smoked paprika
Salt and freshly ground black pepper, to taste
1/2 cup (75 g) pitted olives, halved, for serving; use Spanish-style green olives as a practical example of the stated Nevada-grown olives
2 tbsp (8 g) fresh parsley, chopped, for garnish
24 toothpicks (optional, for serving; not edible)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides with about 1 tablespoon (15 ml) of the olive oil, then rub the tops with the smashed garlic clove. Toast for 6–8 minutes, flipping once, until crisp and lightly golden. Discard the garlic clove after rubbing.
2. While the bread toasts, cook the crumbled chorizo in a skillet over medium heat, breaking it up, for 6–8 minutes until browned and cooked through. Retain about 1 tablespoon (15 ml) of rendered fat if available; do not add extra oil unless the pan is dry.
3. Add the drained, chopped piquillo peppers to the skillet and warm for 1–2 minutes. Stir in the sherry vinegar, half the smoked paprika, and a pinch of black pepper. Remove from heat.
4. Whisk the mayonnaise with the minced garlic, lemon juice, remaining smoked paprika, and a pinch of salt and pepper to make the aioli.
5. Top each toast with Manchego, a spoonful of the warm chorizo-pepper mixture, and a small amount of aioli. Garnish with parsley. Use toothpicks only if desired.
6. Serve immediately with the pitted olives alongside. This makes 24 bites, or 4 per serving for 6 servings.

1. Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides with about 1 tablespoon of the olive oil, then rub the tops with the smashed garlic clove. Toast for 6–8 minutes, flipping once, until crisp and lightly golden. Discard the garlic clove after rubbing.
2. While the bread toasts, cook the crumbled chorizo in a skillet over medium heat, breaking it up, for 6–8 minutes until browned and cooked through. Retain about 1 tablespoon of rendered fat if available; do not add extra oil unless the pan is dry.
3. Add the drained, chopped piquillo peppers to the skillet and warm for 1–2 minutes. Stir in the sherry vinegar, half the smoked paprika, and a pinch of black pepper. Remove from heat.
4. Whisk the mayonnaise with the minced garlic, lemon juice, remaining smoked paprika, and a pinch of salt and pepper to make the aioli.
5. Top each toast with Manchego, a spoonful of the warm chorizo-pepper mixture, and a small amount of aioli. Garnish with parsley. Use toothpicks only if desired.
6. Serve immediately with the pitted olives alongside. This makes 24 bites, or 4 per serving for 6 servings.