Melted Manchego Tortas with Romesco and Chorizo

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 84
  • Fat: 6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.5g
  • Carbohydrate: 4.2g
  • Fiber: 1.2g
  • Cholesterol: 10mg
  • Iron: 0.4mg
  • Sodium: 164mg
  • Calcium: 62mg

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. 1. Preheat broiler.
  2. 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. 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.
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