Chorizo and almond toasted appetisers recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 319 calories / serving
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Preheat the grill to hot. Brush the slices of bread with the olive oil on one side. Toast the bread with the olive oil side facing up for 2 minutes, then turn and toast the other side for 1 minute. Remove and cut into 16 even squares.

Spread 8 of pieces of toast with some of the sun-dried pasta sauce on the non-olive oil side. Top with a disc of chorizo and a few flaked almonds. Flash under the grill for another minute. Remove and top with the remaining 8 pieces of toast. Secure with the wooden skewers and serve on plates.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 50ml olive oil
  • ½ white sandwich loaf, cut into 2cm thick slices, crusts removed
  • 75g Sacla sun dried tomato and garlic pasta sauce
  • 100g chorizo, cut into 8 even discs
  • 20g flaked almonds
  • wooden skewers
  • Energy 1320kj 319kcal 16%
  • Fat 19g 27%
  • Saturates 4g 21%
  • Sugars 3g 4%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 25g Protein 10g Fibre 1.1g


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