Skip to main content


730 Chorizo and Chihuahua Bruschetta FS CC 900X483 BRUSCHETTA WITH CHORIZO
Food Cost Calculator

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

Method of Preparation

  1. Place tomatoes and salt in colander, stir and allow to drain for at least 90 minutes.
  2. 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.
  3. 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.
  4. 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.

Buy Online

Great Places You Can Find
Our Products