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Monday, April 12, 2010

Spanish Tostadas with Chorizo and Watermelon- Tapas Night Part 3 of 3


This is Part Three of my Tapas Date Night Menu, and I think it just might be the most interesting. You're probably thinking, "Watermelon and chorizo?" Yes my friends, watermelon and chorizo indeed.
This appetizer is like a roller-coaster for your taste buds- spicy chorizo, sweet and fresh watermelon, crunchy bread- this is a dish you simply MUST try!
I've never been the biggest fan of sausage (weird I know), but when I saw that this recipe contained sausage with watermelon, I knew this was a recipe that I couldn't pass up.
These tostadas were amazing (and Mikey's favorite dish of the evening). They are a bit messy though, so I suggest you have a fork handy.


Spanish Tostadas with Chorizo and Watermelon
recipe slightly adapted from here

  • 2 hot chorizo sausages, sliced
  • 3 medium-sized heirloom tomatoes, chopped
  • 2-3 cups chopped watermelon
  • crusty, rustic bread, sliced
  • 1 large garlic clove
  • extra virgin olive oil
  • baby arugula
  • about 2 tbsp sherry vinegar
  1. Heat a medium-sized sauté pan over high heat. Add in the chorizo (no added oil) and cook for a few minutes. Add in the tomatoes and cook for just a minute.
  2. Add the chorizo/tomato mixture to a large bowl with the watermelon. Toss well together.
  3. Toast the bread slices and while they are still warm, rub each with the garlic clove. Drizzle each slice with a bit of the olive oil.
  4. Top each piece of toast with a few leaves of arugula. Spoon on the chorizo/watermelon mixture, and then top again with more arugula leaves.
  5. Add the sherry vinegar to the hot pan that you cooked the chorizo in and stir it around to deglaze the pan. Pour the vinegar over the tostadas. Serve!


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