Appetizer
Montadito de Chorizo
About this dish
A classic Spanish tapa that elevates simple ingredients into a bite of pure pleasure. This montadito features thin slices of cured chorizo, pan-fried until crisp, atop crusty bread with a touch of garlic and olive oil.
Perfect for a casual gathering or a quick snack—no elaborate cooking required, just quality ingredients.
Ingredients
UK and US measurements are both included for every recipe.
Cured chorizo
protein120 g
Imperial measurement: 4 oz
Baguette or crusty bread
grain8 slices (1 cm thick)
Imperial measurement: 8 slices (1/2 inch thick)
Extra-virgin olive oil
fat2 tbsp
Imperial measurement: 30 ml
Garlic clove
herb1
Salt
seasoningto taste
Method
Prepare the bread
2 minutesSlice the baguette into 8 half-inch-thick slices. Lightly toast them in a toaster or under the broiler until golden, about 1-2 minutes.
Rub with garlic
1 minutePeel the garlic clove and rub one side of each toast slice with the cut clove. Set aside.
Pan-fry chorizo
4 minutesSlice the chorizo into rounds about 1/4 inch thick. Heat a dry frying pan over medium-high heat and add the chorizo slices in a single layer. Cook for 1-2 minutes per side until they begin to render fat and curl slightly. Do not overcrowd the pan; work in batches if needed.
Assemble montaditos
1 minutePlace a slice of chorizo on each garlic-rubbed toast. Drizzle a few drops of extra-virgin olive oil over the top and sprinkle with a tiny pinch of salt if desired. Serve immediately.
Equipment
- Frying pan
- Knife
- Toaster or broiler
Nutrition facts
Tips
- Use a good-quality cured chorizo such as 'Chorizo Iberico' for the best flavor. Avoid fresh chorizo, as it won't crisp properly.
- For the bread, choose a day-old baguette that's slightly stale—it toasts better and holds up to the chorizo oil.
- To make it vegetarian, substitute the chorizo with grilled piquillo peppers or roasted eggplant strips.
- Serve with a glass of dry sherry or a cold Spanish beer to complete the tapa experience.
Serving suggestions
- Serve as an appetizer with a bowl of marinated olives and a glass of fino sherry or Manzanilla. These montaditos are also great as a quick snack with a crisp beer.
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Recipe by
Mateo Navarro
Specialises in Spanish cuisineMateo Serrano makes jamón ibérico sandwiches with tomato rub and no butter. He says butter is 'heresy'.
Describe yourself in three words: Elitist, funny, thin-sliced.