Hogazas with sausage and peppers
SmartPoints® value per serving
Hogazas, the Spanish version of Italian bruschetta or crostini, make a delicious appetizer or snack, and this version has just four ingredients. Chorizo is a high-flavor, high-fat food, so a little goes a long way in flavoring this appetizer. You’ll need to use Spanish-style chorizo, which is a highly seasoned dry pork sausage, for the topping. Spanish chorizo is quite different from spicy Mexican-style sausage made from fresh, raw pork. To toast the bread slices, place them in a single layer on a large rimmed baking sheet and broil them for 2 to 3 minutes or until they are lightly browned.
Sweet red pepper(s)
1 medium, roasted*
8 slice(s), 2-inch slices
1 Tbsp, or parsley, minced
- Peel the papery casing from the chorizo and pierce the sausage all over with a fork. Place in a nonstick skillet with enough water to cover and simmer for 15 minutes. Transfer the sausage to a cutting board. Finely chop the sausage and the roasted pepper and combine them in a small bowl.
- Toast the bread slices until golden. Spoon the chopped sausage and pepper mixture on the toasts. Sprinkle with the cilantro. Yields 2 toasts per serving.
*To roast bell peppers, preheat the broiler and line a baking sheet with foil. Cut the peppers lengthwise in half and remove the seeds. Place the pepper halves on the baking sheet. Broil 5 inches from the heat, turning frequently with tongs, until lightly charred, 6 to 8 minutes. Fold up the foil to cover the peppers and let steam 10 minutes. When cool enough to handle, peel off and discard the skin.