Melted Manchego Tortas with Romesco and Chorizo

Melted Manchego Tortas with Romesco and Chorizo Recipe

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

 

Spanish flatbreads, or tortas, are a tapas staple. Make these with thin sandwich round halves and a 1 1/4-inch circular cutter. You'll only use 1/4 cup of the romesco, but the remainder makes a great sauce for meats, vegetables, or fish.

Yield:

Serves 16 (serving size: 2 rounds)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 84
Fat 6 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 3.5 g
Carbohydrate 4.2 g
Fiber 1.2 g
Cholesterol 10 mg
Iron 0.4 mg
Sodium 164 mg
Calcium 62 mg

Ingredients

1/2 cup sliced almonds, toasted
2 tablespoons sherry vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon chipotle chile, canned in adobo sauce
2 large bottled roasted red bell peppers (about 4 ounces), drained
1 garlic clove
1/2 cup extra-virgin olive oil
3 whole-wheat sandwich rounds (such as Nature's Own)
2 ounces Manchego cheese, shaved (about 1 cup)
4 ounces Spanish chorizo, cut into 32 (1/16-inch) slices
1/3 cup flat-leaf parsley leaves

Preparation

1. Preheat broiler.

2. Combine first 8 ingredients (through garlic); pulse until blended. Slowly add oil through food chute with food processor on; process until smooth. Set aside 1/4 cup sauce; reserve remaining sauce for another use.

3. Split sandwich rounds; cut out 32 (1 1/4-inch) circles using a sharp round cookie cutter. Arrange bread in a single layer on a baking sheet; top evenly with cheese. Broil 3 minutes or until cheese melts. Remove from oven. Top each with 1 slice chorizo, 1/4 teaspoon romesco, and 1 parsley leaf.

Katherine Cobbs,

Cooking Light

November 2013
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