Drum Food

Chorizo bruschetta­s

SERVES 6 PREPARATIO­N: 5 MIN COOKING: 15 MIN

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olive oil

200g chorizo sausage, sliced 2 garlic cloves (1 chopped) 60ml (¼c) chicken stock

1 can (400g) cherry tomatoes 1 can (400g) butter beans,

drained

1 can (400g) speckled beans,

drained handful fresh parsley,

chopped salt and pepper bruschetta, sliced sea salt

1 Heat a little olive oil in a frying pan and add the chorizo and chopped garlic. Fry gently.

2 Add the chicken stock and cherry tomatoes and continue cooking for 2 minutes.

3 Add the beans and parsley and continue cooking for 5 minutes on a medium-low heat. Season with salt and pepper and set aside.

4 Rub each side of each slice of bruschetta with the unchopped garlic clove. Drizzle with a little olive oil and season with sea salt. Pan-fry over medium heat until golden.

5 Put the bruschetta on a large serving platter, spoon the chorizo mixture on top and serve.

This is a quick and easy way to serve a lot of people.

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