Chourico Com Pimentos Assados Recipe

Name: Oporto Fooding House & Wines Chourico Com Pimentos Assados Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 oz dried chouriço (or Spanish chorizo), thinly sliced; 4 oz Manchego cheese, cut into 1/2-inch cubes; 4 oz Fresh mozzarella, torn or small balls (bocconcini); 2 whole red bell peppers; 1 whole yellow or orange bell pepper; 4 whole Roma or plum tomatoes; 3 cloves garlic cloves, peeled; 3 tbsp extra-virgin olive oil; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 batch prepared roasted pepper and tomato mixture (from above); 1 tbsp tomato paste; 8 leaves fresh basil leaves, chopped; 1 tsp red pepper flakes (optional); 2 tbsp water (to adjust consistency); 1 tsp lemon juice (optional, brightens sauce); 4 leaves fresh basil leaves, torn for garnish; 1 tsp olive oil for drizzling; 8 slices crusty bread or crostini, to serve

Inspired by Oporto Fooding House & Wine

Time40m

Serves4

chorizo seco/ manchego/ mozzarella/ tomato basil sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chourico & cheese

8 oz dried chouriço (or Spanish chorizo), thinly sliced

4 oz Manchego cheese, cut into 1/2-inch cubes

4 oz Fresh mozzarella, torn or small balls (bocconcini)

Roasted peppers & tomatoes

2 whole red bell peppers

1 whole yellow or orange bell pepper

4 whole Roma or plum tomatoes

3 cloves garlic cloves, peeled

3 tbsp extra-virgin olive oil

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Tomato-basil sauce

1 batch prepared roasted pepper and tomato mixture (from above)

1 tbsp tomato paste

8 leaves Fresh basil leaves, chopped

1 tsp red pepper flakes (optional)

2 tbsp water (to adjust consistency)

Finishing & garnish

1 tsp lemon juice (optional, brightens sauce)

4 leaves fresh basil leaves, torn for garnish

1 tsp olive oil for drizzling

8 slices crusty bread or crostini, to serve

Method

Roast peppers & tomatoes

Prepare and roast

Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Halve and seed the bell peppers and place them cut-side down on the sheet. Halve the Roma tomatoes and tuck the garlic cloves among them. Drizzle 1 tablespoon olive oil over the peppers and 1 tablespoon over the tomatoes/garlic. Sprinkle 1/2 tsp salt and 1/2 tsp pepper across the vegetables.

Roast until skins are charred and tomatoes are very soft, about 20–25 minutes. If peppers need more char, broil for 1–2 minutes at the end, watching closely.

Remove from oven and cover the pepper pan loosely with foil or place peppers in a bowl and cover with plastic wrap for 10 minutes to steam (this makes peeling easier). Leave tomatoes and garlic to cool slightly.

Peel the skins off the peppers, discard seeds and membranes, and roughly chop the flesh. Squeeze the roasted garlic from its skins. Place roasted peppers, tomatoes, and garlic in a blender or food processor.

Make tomato-basil sauce

Add 1 tablespoon tomato paste, chopped basil leaves (reserve a few for garnish), 1 tablespoon olive oil, red pepper flakes (if using), the remaining 1/2 tsp salt and 1/2 tsp pepper to the blender with the roasted vegetables. Pulse until slightly chunky but saucy. If the mixture is too thick, add up to 2 tablespoons water to reach a spreadable consistency.

Taste and adjust seasoning. If the sauce needs brightness, stir in 1 tsp lemon juice. Transfer sauce to a small saucepan and gently warm over low heat for 3–4 minutes to meld flavors (do not boil). Keep warm.

Prepare chouriço & cheeses

While the sauce warms, heat a medium skillet over medium heat. Add the sliced chouriço in a single layer (no added oil needed). Cook 2–3 minutes per side until it releases some fat and edges are crisped but not burnt. Remove to a paper towel-lined plate to drain.

If you prefer the cheeses warmed, briefly return the skillet to low heat, add the Manchego cubes and fresh mozzarella for 20–30 seconds just to take the chill off (they should not fully melt). Remove immediately.

Assemble and serve

Spread 1–2 tablespoons of the warm tomato-basil sauce onto each slice of crusty bread or crostini.

Top each sauced slice with 2–3 slices of cooked chouriço, a few cubes of Manchego, and pieces of fresh mozzarella. Drizzle a very small amount of olive oil over the assembled toasts and finish with torn basil leaves.

Arrange on a serving platter and serve immediately while chouriço is warm. Leftover sauce can be refrigerated up to 3 days.