BRUSCHETTA WITH CHORIZO

Yield: 10 pieces

1 lb. roma (plum) tomatoes, diced

1 tsp. kosher salt

3 oz. extra virgin olive oil

2 large garlic cloves, minced

10 large basil leaves, sliced (chiffonade)

10 slices lightly grilled or toasted bread (see Note)

1/4 Cup V&V Supremo® Queso Fresco, crumbled

3/4 Cup V&V Supremo® Pre-Cooked Pork Chorizo Crumble

Small French loaves (11 inch long, 8.5 oz) cut into 1 inch slices at diagonal work well here

Place tomatoes and salt in colander, stir and allow to drain for at least 90 minutes.
Place olive oil and garlic in saucepan over low heat for 5-7 minutes. (do not brown). Remove from heat and cool to room temperature.
When tomatoes are ready, place chorizo in pan over medium heat for 3-4 minutes, or until well-heated through, and spices bloom. Keep warm.
Combine tomatoes, garlic oil and basil in bowl. Season with salt if necessary. Spoon 2 heaping Tbsp. onto each bread slice. (Making sure to get enough oil from bottom of bowl) Sprinkle 1 teaspoon queso fresco over top of each, and distribute 1 heaping teaspoon of chorizo over all.

Processing...