Chorizo crostini are simple yet filling appetizers made with traditional Spanish sausage, cooked eggs and pickles. They are delicious, simple and quick to prepare. Plus, you only need 5 ingredients!
This post includes more detailed information including tips and possible substitution options.
Ingredients you will need:
- French baguette
- Chorizo sausage
- Aioli
- Hard-boiled eggs
- Cocktail pickles
Tools and utensils:
- Chopping board & knife
- Measuring spoon – optional (normal spoon will work just fine)
- Knife – for spreading the sauce
- Skillet/frying pan
- Saucepan or small pot
- Egg slicer
- Cocktail sticks or toothpicks (optional)
- Kitchen tongs
Prep
Chorizo and eggs are the 2 things cooked here. Eggs can be boiled in advance for 1 or 2 days while the sausage should be cooked on the day of serving.
It only needs a minute or two – you don’t want to overdo it. If you do, the sausage can turn like hard rock.
You could omit this step if you like. Spanish chorizo is dry-cured, so it is safe to eat. Don’t mistake it with the Mexican kind!
Making crostini
I have a recipe for crostini that is made the classic way in the oven. These should last for up to 5 days.
For this recipe, we don’t want the bread to be completely crispy (dried out). What we are after is crispy on the outside but soft on the inside.
That is why I am using a large skillet/frying pan to quickly toast them. This is the easiest way to do it and it takes literally minutes to prepare them this way.
Assembling
These canapes can be served with a toothpick (to help hold individual levels in place) or without (if using sliced pickles, they are not needed).
They are easy to put together and quite quick. Once you prep all the ingredients, you can have 24 crostinis ready in less than 15 minutes!
Dietary information:
What does this recipe contain?
Nuts: No
Eggs: Yes
Meat: Yes
Gluten: Yes
Dairy: Yes
Frequently asked questions
What kind of chorizo should I use?
This recipe calls for Spanish chorizo sausage – the dry-cured one, not the raw kind. You can also use chorizo slices from the deli counter. These will not need to be pan-fried.
Can I substitute some of the ingredients?
Yes, you can experiment with flavors. Instead of aioli, use mayonnaise only. It will not be as flavorful though.
Dill pickles can be substituted with pickled onion or pepperoncini or other pickled peppers.
You could also use a fresh baguette instead of toasted, but I think you would be missing out.
More recipes with chorizo and other party appetizers you might like to try:
- Manchego Cheese Tapas
- Chorizo Bites
- Smoked Salmon Crostini
- Pear and Goat Cheese Crostini
- Mini Sandwiches
Chorizo Crostini
Ingredients
- 1 French baguette (8 ounces/230 grams, see note 1)
- 8 ounce Spanish chorizo sausage (230 grams, see note 2)
- 5 tablespoons aioli (see note 3)
- 6 hard-boiled eggs (see note 4)
- 24 cocktail dill pickles (see note 5)
Instructions
- Cut the baguette into ½-inch (1-centimeter) slices and place onto a large skillet/frying pan. Dry-toast on both sides on medium-high heat for 1-2 minutes or until golden brown. Don’t wait until they are too crispy. You want the inside to be still soft! When ready, transfer them onto a plate and set them aside.
- Cut the chorizo into ½-inch (1-centimeter) pieces. Clean the skillet/pan with a paper kitchen towel and add the chorizo in. Cook on medium-high heat for 1-2 minutes on each side. Just enough time for the sausage to release its juices but not long so it does not harden much. Turn off the heat and set it aside.
- Take a slice of toasted baguette and spread some aioli over it, top it with an egg slice, chorizo slice, and cocktail dill pickle. Secure with a toothpick, if needed! Repeat with the rest.
- Best served right away!
Notes
- Fresh French baguette or other artisan bread “stick” will work best.
- Make sure to use dry-cured Spanish chorizo not Mexican chorizo (this one is raw). You can also use sliced chorizo from the deli counter and omit step 2.
- Aioli is a delicious sauce made with garlic. If you can’t find one you can simply use mayonnaise instead.
- If you don’t mind using the whites only, then 4-5 eggs may be just plenty. However, if you want to use only the slices with yolk, you will probably need 6 eggs.
- Cocktail mini pickles can be substituted with regular-sized sliced pickles (or any other pickles you like). Pickled pepperoncini peppers will also work great!
- Nutritional information is per 1 slice. Take it as a guide only as the number can vary depending on the ingredients used.
Leave a Comment