Photo of Hogazas with sausage and peppers by WW

Hogazas with sausage and peppers

Total Time
25 min
10 min
15 min
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.



2 oz

Red bell pepper

1 medium, roasted*

Italian bread

8 slice(s), 2-inch slices


1 Tbsp, or parsley, minced


  1. 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.
  2. 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.