Chorizo Aioli Toast


This punchy new take on the humble toast will make you a chorizo lover through and through.

Preparation time: 15 minutes
Cooking time: 5 minutes
Serves 1 to 2

For the Aioli
1 cup real mayonnaise
2 cloves garlic, finely grated
1⁄2 teaspoon tabasco sauce
1⁄2 teaspoon Worcestershire sauce
a pinch of Spanish paprika
salt and pepper, to taste

For the Toast
2 tablespoons olive oil
1 piece cooked Spanish chorizo pamplona or chorizo Bilbao, sliced and finely chopped baguette bread
2 pieces dried dates, diced
1 bunch spring onions, finely chopped

For the Aioli
In a bowl, add in the real mayonnaise, garlic, tabasco, Worcestershire sauce, Spanish paprika, salt, and black pepper. mix together.

For the Toast
1 Heat up a sauté pan and toss in the Spanish chorizo pamplona. Transfer to a cutting board and chop to a ground.
2 In a bowl, mix the chopped Spanish chorizo pamplona and aioli. Make sure the chopped Spanish chorizo pamplona is coated well with the aioli. Set aside.
3 Slice the baguette bread diagonally into 1⁄4-inch slices. Brush olive oil on top of the baguette, and toast in an oven toaster until golden brown.
4 Top with the Spanish chorizo mixture
and chopped dates. Garnish with chopped spring onions.

Recipe by Chef Thirdy Dolarte

This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.