Goat Cheese and Chorizo Crostini

Goat Cheese and Chorizo Crostini
Tim McGeever

Ingredients

  • medium-sized chorizo
  • 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.

Click here to see 11 Easy Appetizer Recipes.

Directions

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! 

Nutrition

Calories per serving:

383 calories

Dietary restrictions:

Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

19%

Servings:

6
  • Fat 141g 216%
  • Carbs 160g 53%
  • Saturated 50g 248%
  • Fiber 7g 29%
  • Trans 0g
  • Sugars 14g
  • Protein 97g 194%
  • Cholesterol 211mg 70%
  • Sodium 6,876mg 287%
  • Calcium 341mg 34%
  • Magnesium 151mg 38%
  • Potassium 1,128mg 32%
  • Iron 17mg 96%
  • Zinc 10mg 69%
  • Phosphorus 879mg 126%
  • Vitamin A 1,187IU 24%
  • Thiamin (B1) 3mg 223%
  • Riboflavin (B2) 2mg 133%
  • Niacin (B3) 24mg 121%
  • Vitamin B6 2mg 78%
  • Folic Acid (B9) 387µg 97%
  • Vitamin B12 4µg 64%
  • Vitamin D 3µg 1%
  • Vitamin E 7mg 35%
  • Vitamin K 35µg 44%
  • Fatty acids, total monounsaturated 69g
  • Fatty acids, total polyunsaturated 14g
See detailed nutritional info Have a question about nutritional data? Let us know.

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