Grilled red peppers with chorizo toasts – serves 4
2 red peppers, 4 tomatoes, 4-8 slices bread, 1 garlic clove, 75g cooking chorizo, sliced, 2 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, small handful of basil leaves
Preheat the grill. Cut the peppers in half and place cut side down on a baking sheet and grill until the skins have blackened.
Put in a bowl, cover with a pan lid and set aside for 10-15 minutes to allow the skins to steam off. Peel and cut into thin slices.
Cut the tomatoes in half, then deseed each half. Finely chop or whiz in a food processor to give the same texture. Lightly toast the bread, then rub one side only with the garlic clove.
Put the chorizo in a pan – there’s no need for any oil as the chorizo has enough fat in it already. Cook over a medium heat until the chorizo starts to turn golden.
Add the peppers, along with the extra virgin olive oil and sherry vinegar. Cook for 1-2 minutes until the mixture looks a little saucy.
Divide the chopped tomatoes among the toasts, then top with the pepper and chorizo. Garnish with basil.
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