This is something I prepared after coming back from Portugal and Spain earlier this year and I definitely didn’t have enough of choriço as you may notice. Came back from a busy day and was in absolutely no mood to cook. I had some left over pesto sitting in the fridge from a dish I made earlier that week and right below it sitting quite smugly was some of that choriço i brought along with me from Portugal. All my brain processed was “OOOOOH TAPAS POR FAVOR”
So here’s what you’ll need:
For the pesto:
- 1 cup olive oil
- Bunch of coriander leaves with stalks
- 5-6 stalks of Basil
- 2 cloves of garlic
- Juice of ½ an Orange
- Juice of 1 lime
- 2 tbsp grape vinegar
- 1 tbsp yoghurt
- 1 large green chili (its only for flavor, larger the chilly lesser the spice)
- a few chili flakes (this is the spicy bit and you can do without if you prefer)
For the rest:
- 1 large Baguette
- Parmesan shavings
- Cherry tomatoes
- Choriço
The Technique is ridiculously simple. For the pesto; blend all the ingredients till smooth.
Pre-heat the oven to about 220°C. Cut the Baguette up diagonally. Layer the pesto, Choriço, shredded parmesan and halves of cherry tomatoes on the bread.

Layer them up
Toss in the oven for 10-15 minutes up until the cheese has melted.
Once its out, set it aside for a couple minutes; the temperature will be just warm enough so as you bite into it, these little cherry tomato bunkers just explode with flavor, juicing up the rest of your morsel.
Enjoy!

Bruschetta con Choriço and cherry tomato bunkers
Eaternally Yours,
Drina C.