Barcelona Recipe

Name: FireWorks Pizza - Leesburgs Barcelona Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cups pitted Kalamata olives; 0.25 cups green olives (pitted); 1 tbsp capers (rinsed); 1 garlic cloves; 1 tsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1 tbsp fresh flat-leaf parsley (chopped); 0.25 tsp freshly ground black pepper; 1 cups house blend cheese (soft mild melting blend, e.g., young manchego + Monterey Jack); 0.75 cups Mahon cheese (aged, shaved or thinly sliced); 100 g Spanish chorizo (sliced 1/8" thick); 1 cups cherry tomatoes (halved); 0.5 cups roasted red peppers (jarred, drained, sliced into strips); 1 tsp extra-virgin olive oil (for finishing); 6 leaves fresh basil leaves (optional); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 1 loaf crusty baguette or ciabatta (sliced 1/2" and toasted); 8 pieces cornichons or olives (optional)

Inspired by FireWorks Pizza - Leesburg

Time35m

Serves4

Olive Tapenade, House Blend Cheese, Mahon Cheese, Spanish Chorizo, Tomatoes, Roasted Red Peppers

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Ingredients

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Tapenade

1 cups pitted Kalamata olives

1/4 cups green olives (pitted)

1 tbsp capers (rinsed)

1 Garlic cloves

1 tsp fresh lemon juice

2 tbsp extra-virgin olive oil

1 tbsp fresh flat-leaf parsley (chopped)

1/4 tsp freshly ground black pepper

Cheese & Charcuterie

1 cups house blend cheese (soft mild melting blend, e.g., young manchego + Monterey Jack)

3/4 cups Mahon cheese (aged, shaved or thinly sliced)

3 1/2 oz (100 g) Spanish chorizo (sliced 1/8" thick)

Vegetables & Garnish

1 cups cherry tomatoes (halved)

1/2 cups roasted red peppers (jarred, drained, sliced into strips)

1 tsp extra-virgin olive oil (for finishing)

6 leaves fresh basil leaves (optional)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

To serve

1 loaf crusty baguette or ciabatta (sliced 1/2" and toasted)

8 pieces cornichons or olives (optional)

Method

Tapenade

Make the tapenade

Place Kalamata olives, green olives, rinsed capers, garlic clove, lemon juice and chopped parsley into a food processor. Pulse in 6–8 short bursts until the mixture is finely chopped but still has texture. With the processor running, drizzle in 2 tablespoons olive oil until the tapenade comes together but is not completely smooth. Taste and season with 1/4 tsp black pepper and more lemon or salt if needed. Transfer to a small bowl and set aside.

Cheese & Charcuterie

Prepare cheeses and chorizo

If your house blend cheese is a block, shred or cube it into bite-sized pieces. Thinly shave or slice the Mahon cheese and arrange on a board or platter. Heat a nonstick skillet over medium heat, add the sliced Spanish chorizo in a single layer and cook 1–2 minutes per side until just browned and slightly crisp at the edges to release flavor. Drain on paper towels. Leave some slices whole and cut a few into halves for variety.

Vegetables & Garnish

Prepare vegetables

Halve the cherry tomatoes and place them in a small bowl. Add 1 tsp olive oil, 1/4 tsp sea salt and 1/8 tsp black pepper; toss gently to coat. Drain the jarred roasted red peppers and slice into 1/2" strips if not already. If using basil, tear leaves into medium pieces. Arrange tomatoes, roasted peppers and basil on the serving board near the cheeses and chorizo.

To serve

Toast bread and assemble

Preheat oven to 375°F (190°C). Arrange sliced baguette or ciabatta on a baking sheet in a single layer. Lightly brush or spray the slices with olive oil and toast 6–8 minutes until edges are golden and crisp. To assemble the plate: place the tapenade in a small bowl or smear a few large dollops directly on the board, arrange the house blend cheese and Mahon cheese nearby, fan or pile the warmed chorizo slices, and distribute roasted peppers and seasoned tomatoes. Garnish with cornichons or olives if using. Finish with a light drizzle of olive oil over tomatoes and a few basil leaves for color.

Serve immediately with toasted bread, encouraging guests to spread tapenade on toast, add cheese, chorizo and vegetables to create bites. Leftover tapenade keeps covered in the refrigerator for up to 5 days.