Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross    
Hands-on Time
25 Mins
Total Time
25 Mins
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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Ratings & Reviews

StanBlack's Review

November 23, 2013
This was GREAT!!

Danacook1's Review

December 03, 2013
I love Manchego cheese, so I decided to try these. Delicious! I did use a couple of different ingredients because it was what I had: whole wheat pitas instead of sandwich rounds (which would have been a little thicker) and pepperoni instead of chorizo. The Spanish chorizo at my store was very expensive! Pepperoni worked perfectly as a substitute. And don't confuse Spanish chorizo with Mexican chorizo if you use chorizo! Kids and adults enjoyed these.