Bruschetta With Grilled Chorizo

Photography By Peter Acker | November 01, 2011


Slice the bread, brush with olive oil and garlic salt, and bake in oven until lightly toasted. Meanwhile, grill the sausage and prepare the tomatoes as follows:

Heat 1 tablespoon olive oil in a large sauté pan. Add garlic, onion and fennel seeds and sauté lightly, about 2 minutes. Add tomatoes and remove from heat.

Top bread slices with the tomato mixture and serve with sliced chorizo sausage.

Garnish with roasted red pepper strips.

Serves 6


  • 1 loaf French bread
  • 4 chorizo sausage
  • ¼ cup extra-virgin olive oil (plus additional for brushing)
  • Garlic salt
  • 4 garlic cloves, peeled and minced (separate into two portions)
  • ½ red onion, diced
  • 2 tablespoons fennel seed
  • 2 pounds ripe plum tomatoes (preferably roma), coarsely chopped and seeds removed (if you like)
  • 6 large fresh basil sprigs, chopped, plus additional for garnish
  • ½ teaspoon dried crushed red pepper
  • Kosher salt
  • Fresh ground pepper
  • 1 roasted red pepper cut into strips
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