Chorizo & Greens Crostini

Yield makes 12 crostini
RECIPE Ingredients
  • Baguette, sliced in ½-inch thin slices on the bias, 12 slices total
  • 3 tablespoons Black Truffle Butter, softened
  • 3 links D’Artagnan Chorizo, diced
  • 1 tablespoon neutral oil (we used avocado oil)
  • 1 bunch Lacinato Kale, sliced into thin ribbons, thick ribs removed
  • Salt & freshly ground black pepper
  • ½ teaspoon Spanish paprika
  • 2 ounces Manchego cheese, sliced thin
Recipe notes
Make this easy crostini recipe with smoky chorizo, sauteed kale, and buttery Manchego cheese. These toasts are a perfect snack but special enough for a party.
RECIPE Preparation
  1. Preheat oven to 425 degrees F.
  2. Using a pastry brush, brush a thin layer of truffle butter on both sides of each slice of bread and set them on a sheet pan. Bake until golden brown and crisp, about 12 minutes. Cool on the sheet pan.
  3. In a large skillet over medium-high heat, sauté chorizo until golden and crisp, and fat is slightly rendered, about 5 minutes. Remove chorizo with a slotted spoon and set aside, leaving any rendered fat in the pan.
  4. Add about 1 tablespoon of oil to the chorizo fat. Add kale, turning to coat. Saute until just softened, about 5 minutes. Stir in chorizo; season with salt, pepper, and paprika. Cook about 1 minute more.
  5. Spread mixture evenly among toasts. Top with a slice of Manchego. Place back in the oven just long enough for cheese to start to soften, about 2 minutes. Serve immediately.