Chorizo br­uschet­tas

SERVES 6 PREPA­RA­TION: 5 MIN COOK­ING: 15 MIN

Drum Food - - CONTENTS -

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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