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Melted Manchego Tortas with Romesco and Chorizo

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

 

Hands-on time 25 mins
Total time 25 mins
Yield Serves 16 (serving size: 2 rounds)
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.

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

Nutrition 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

How to Make It

  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.