When we would get to Spain for client meetings we enjoyed ir de tapeo, which basically means tapas bar hopping. Many of the genuine tapas restaurants take great pride in their many delicious treats and the others are tourist traps, so it is smart to do your research. From Madrid to Barcelona and all the way to Andorra, we have had just about every variation of a tapas that you can think of. A favorite was a sliced roasted chorizo crumbled on a bed of herbed goat cheese with honey drizzled on top. This could not be easier but as always, success will come from using the best ingredients.
Ingredients
- 4 butcher made chorizos, should be close to a pound, casing removed and finely chopped
- 4 ounces of sold, mild herbed goat cheese, room temperature
- 2 tablespoons of good quality honey (no additives), more for drizzling
- 1 tablespoon of heavy cream
- Sriracha to taste
- 1/4 cup chives, finely chopped
- Malden sea salt
- Baked crackers, preferable by Firehook Bakery
Making It
- Drizzle a little olive oil on a sauté pan and put over a medium high flame, and cook the chorizos until fully cooked
- Put the cheese, honey, cream, 1-3 dashes of Sriracha in a food processor fitted with a metal blade and pulse 4-6 times until fully incorporated
- Spread a very thin lawyer of the cheese on the cracker, then add the sausage, drizzle a little honey and top with chives and a few Malden salt flakes and serve
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