Mushroom, Ham and Chorizo Toast
Adapted From a recipe by Penelope Casas
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A warm crunchy flavorful accompaniment to Gazpacho
Makes 12 to 16 pieces of toast
For the toast and topping:
For the alioli:
- 12-16 slices from a baguette, cut at an angle, 3/8-1/2 inch thick
- Olive oil for brushing
- 5 Tbsp olive oil
- 2 cloves garlic, crushed
- 8 oz coarsely chopped oyster mushrooms
- 1 dried red chile pepper, seeds removed
- 2 Tbsp diced serrano ham
- 2 Tbsp diced Spanish chorizo
- Salt, to taste
- Pepper, to taste
- 2 Tbsp minced parsley
- 1/3 cup mayonnaise
- 2 cloves garlic, mashed
- 1 tsp freshly squeezed lemon juice
- 1 tsp good extra virgin olive oil
Combine all ingredients for the alioli and allow to sit for an hour or two.
Place the slices of baguette on a baking pan, brush one side of the slices of baguette with olive oil, then place under the broiler until the slices are lightly toasted.
Heat the 5 Tbsp olive oil in a saute pan and add the garlic, mushrooms, chile pepper, ham, chorizo. Saute over medium heat until the mushrooms have softened. Salt and pepper to taste, then remove from heat. Discard the chile pepper and cover the pan.
Spread alioli on the toasted slices then spoon the mushroom mixture onto the slices of toast. Sprinkle with parsley and serve.