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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.

Katherine Cobbs
Recipe by Cooking Light November 2013

Gallery

Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 16 (serving size: 2 rounds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

84 calories; fat 6g; saturated fat 2.1g; mono fat 2.7g; poly fat 0.6g; protein 3.5g; carbohydrates 4.2g; fiber 1.2g; cholesterol 10mg; iron 0.4mg; sodium 164mg; calcium 62mg.
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