Chorizo Manchego Toast Tapas #SundaySupper

I love tapas! I can honestly say that I am one of those people that can enjoy small bites more than a large meal.  This weekend, Ron and I have done something that we don’t do enough, we have spent the weekend at the  Epicurean Hotel, right here in Tampa Bay. It is a new hotel with a great niche — Food and Wine! Right up my alley. You could imagine, when I heard about the grand opening, I just couldn’t wait for the Grand Awakening culinary experience.

We are so fortunate to have Vo-Vo and Vo that are such a big part of our childrens lives. Being the wonderful grandparents that they are, they are watching the boys and driving them to flag football games, watching Gracie and well, taking over for us. Have I told you how grateful I am for grandparents that are a huge part of my children’s lives?

So anyways… Ron and I had the opportunity to spend the weekend all by ourselves at this new edgy hotel that is influenced by great food and wine.  Woo Hoo! The food has been out of this world and the entire time I was sampling tapas style teasers, I was thinking — I love Tapas and can’t wait to recreate this at home.

We are back, refreshed and realizing that everyone deserves a weekend of pampering and great food. The Epicurean Hotel will be a place that Ron and I will visit often. Guess what, the kids survived without us and it gave them time to be completely spoiled by Vo-Vo and Vo! They are really good at spoiling kids.

I am thrilled that this week’s #SundaySupper event is all about, what else? Tapas! We are sharing some amazing small plate recipes with all of you! It is an honor to have Connie from The Foodie Army Wife hosting this fun event! These are my kind of recipes.

chorizo and manchego toast

Have I mentioned how much I love Chorizo? I also have a little obsession with cheese and these Chorizo Manchego Toast Tapas bites are out of this world! 

Chorizo Manchego Tapas Toast #SundaySupper
 
Ingredients
  • 1 loaf of cuban bread or french baguette
  • 2 garlic cloves
  • 8 tablespoons olive oil
  • 8 ounces dried chorizo or Portuguese chorizo shaved thin, do not use Mexican style Chorizo
  • 1 pound of manchego cheese sliced thin
  • 2 cups of arugula
  • 1 lemon
  • sea salt and fresh ground pepper to taste
Instructions
  1. Preheat oven to 400°.
  2. Slice bread into approximate ¼ inch slices.
  3. Place on baking sheet and bake for 3 to 4 minutes, until golden brown.
  4. Brush a little olive oil on each slice of toast.
  5. Cut a garlic clove (peel still on) in half, on the diagonal. Gently rub the cut side of the garlic clove over the olive oil-brushed toasted bread.
  6. Place a slice of manchego on each slice of bread and top with a slice of chorizo.
  7. Bake for an additional 3 to 4 minutes or until the manchego is melted and the chorizo is crispy.
  8. Top with arugula, evenly divided between all slices, and season with salt and pepper.
  9. Plate and slice lemon in half. Drizzle lemon over each toast.
  10. Serve immediately.

Join us Around the Family Table for a Sunday Supper Tapas Party!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. says

    My understanding is that tapas are made to encourage conversations. But if I were eating your mouthwatering manchego toast tapas, I’d have to interrupt our chat and order more!

    P.s. Very intrigued by the Epicurean Hotel, too…How about a #SundaySupper field trip?

  2. says

    Seriously, just yes.
    I hate that Missouri is so far from Florida, because I would be sitting in your kitchen snacking on these babies and hanging out with one of my favorite families in the world.

    Enjoy the rest of your get away!! Love ya!

  3. says

    These look amazing Isabel. It is so nice that your kids grandparents are an integral part of their lives. Mine were too when I was growing up. I wish my kiddos were able to see my family more, rather than once every 3 years or so. It is a blessing to have family so close.

  4. says

    Words cannot express…. just.. YUM!! I, too, am intrigued by the hotel!! I can’t wait to read all about it. Is it far from the conference??? #pinning You had me at chorizo! ;)

  5. says

    Wow this recipe looks amazing! I am visiting Epicurian for the first time this week (not to stay over though) – super excited it is finally open. Back to the recipe, I do believe I may make these for Super Bowl!

  6. says

    Oh boy! Look at that melted cheese! I am very fortunate to easily find Manchego around here and I always have some in my fridge because we all LOVE it! I am bookmarking this recipe to make it ASAP! Thanks for everything Isabel, I am having a blast! :-)

  7. says

    This is the sort of thing I fix for an afternoon snack on the weekends, Isabel, or when Simon is traveling it might be my dinner, but I don’t usually bother to put the cheese to melt. Why not? I’m now asking myself. That melty cheese and crisp chorizo makes it so much better! As usual, your photos are stunning!

  8. says

    Manchego and chorizo, perfect for tapas. And I agree about those small bite meals compared to large. I really wanted to participate in this one, but computer was in the shop and just to hard to do a post on an Ipad. I’m really enjoying all the posts.

  9. says

    Fantastic event Isabelle and I wish I could have a bite of your chorizo manchego toast right now. Since you mentioned it, I wonder what mexican chorizo is like, must be spicy too.

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