Manchego & Chorizo Crostini

Ingredients:

  • 6 ounces Ponce de Leon 3, 6 or 8 Month Aged Manchego, thinly sliced

  • 1 baguette, sliced into ½-inch pieces

  • 2 tablespoons olive oil

  • 1 clove garlic, halved

  • 4 ounces chorizo, crumbled

  • 1/2 teaspoon smoked paprika (optional)

  • Fresh thyme or parsley for garnish

Instructions:

  1. Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet and brush each slice with olive oil.

  2. Bake for five to seven minutes, or until golden and crisp. Remove from the oven and rub each slice with the cut side of the garlic clove for extra flavor.

  3. In a nonstick skillet over medium heat, cook the crumbled chorizo for 3–4 minutes, stirring occasionally, until crisp and slightly browned. Remove from the heat.

  4. Place a slice of Ponce de Leon Manchego cheese on each crostini while the bread is still warm. If desired, return the crostini to the oven for one minute to slightly soften the cheese.

  5. Top each crostini with crumbled chorizo. Sprinkle with smoked paprika, fresh thyme, and parsley, if desired.

  6. Serve immediately while warm.