Easy Xmas Finger Food Recipe: Spanish Aged Chorizo with Brie, Rocket and Sundried Tomato-Stuffed Olive

Easy Xmas Finger Food Recipe: Spanish Aged Chorizo with Brie, Rocket and Sundried Tomato-Stuffed Olive

Entertaining doesn’t require a full day of cooking. This rustic Xmas canapé platter features Spanish aged chorizo, a dry-cured pork sausage that has a distinct taste and a mild sublime spice to it.

Ingredients and method:

  • Put together layers of chorizo, brie, rocket and sundried tomato-stuffed olive.  Secure with a toothpick/cocktail stick if desired.

We chose to use brie, a soft cheese, because it melts easily and has a slight mushroom-like flavour, which goes well with the sundried tomato-stuffed olives. In addition, the creaminess of the brie helps balance out the dominant flavours of the chorizo.

  • To extend the platter, serve with a generous side of bread and crackers and a side of olive oil and balsamic vinegar.



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