- Nathan Myhrvold born (1959)
Goat Cheese and Chorizo Crostini
- 3 medium-sized chorizo
- 1 baguette, sliced into 1/4-inch pieces
- 3 Tablespoons olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 4 Ounces soft fresh goat cheese
This appetizer was no-brainer for me. I love bread. I love cheese (especially of the goat variety). And I love chorizo. Not only is the recipe easy as can be, but it sounds and looks quite sophisticated. In other words: If you want to impress guests but don't cook very often, look no further.
In a large frying pan, cook the chorizo over low heat, crumbling with a fork, until it begins to brown, about 10 minutes. Reduce the heat to a simmer and cover.
Preheat the oven to 375 degrees.
Lay out the sliced baguette on a baking sheet. Brush the tops with olive oil and season with the salt and pepper. Cook until golden brown, about 4 minutes on each side. Remove the crostini from the oven. Spread the goat cheese on each slice. Sprinkle crumbled chorizo on top. Enjoy!