Appetizer: United States – Nevada, Southwestern United States – Nevada Basque Chorizo Bites

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) Basque chorizo, casing removed and crumbled
- 1 baguette, about 12 oz (340 g), cut into 24 slices (about 1/2-inch each)
- 8 oz (225 g) Manchego cheese, thinly sliced or shaved
- 2 tbsp (30 ml) extra-virgin olive oil, divided
- 2 cloves garlic, divided (1 minced for aioli, 1 smashed for brushing bread)
- 1/2 cup (120 g) jarred piquillo peppers, drained and finely chopped
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) sherry vinegar
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp (1 g) smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup (75 g) Nevada-grown olives, pitted and halved, for serving
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- 24 toothpicks (optional, for serving)

Instructions

Short Description:
Crisp toasted rounds topped with spicy, locally produced Basque chorizo, manchego, and a bright garlic aioli—served alongside Nevada-grown olives for a distinctly regional starter. These bite-sized toasts are made for sharing at parties and tapas-style gatherings.

Regional Notes:
This Nevada version uses locally produced Basque chorizo that is spicier and more robust than many other chorizos, and it is traditionally presented with Nevada-grown olives on the side. The use of manchego and jarred piquillo peppers keeps a Basque flavor profile while the simple toast-and-top format suits Southwestern small-plate service.

1. Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet; brush both sides lightly with 1 tbsp (15 ml) olive oil and rub the smashed garlic clove over the tops. Toast in the oven 6–8 minutes, flipping once, until crisp and light golden. Remove and set aside.
2. While the bread toasts, heat a medium skillet over medium heat. Add the crumbled Basque chorizo (no additional oil usually needed) and cook, breaking it up with a spatula, until browned and slightly crisp, about 6–8 minutes. Use a spoon to remove and reserve about 1 tablespoon of the rendered fat in the pan for flavor, if present.
3. Add the chopped piquillo peppers to the skillet with the reserved fat, stir and cook 1–2 minutes to warm and meld flavors. Stir in the sherry vinegar, 1/8 tsp smoked paprika, and a pinch of black pepper; taste and adjust seasoning. Remove from heat.
4. Make the garlic aioli: in a small bowl whisk together the mayonnaise, minced garlic (from the divided garlic), lemon juice, the remaining 1/8 tsp smoked paprika, and a pinch of salt and pepper until smooth. Taste and adjust acidity or salt.
5. Assemble the bites: place a slice of manchego on each toasted baguette round, top with a spoonful of the warm chorizo and pepper mixture, and dot or lightly spread with a small amount of garlic aioli. Garnish each bite with a sprinkle of chopped parsley and, if desired, secure with a toothpick.
6. Arrange the bites on a platter with the Nevada-grown olives in a small bowl or scattered alongside for guests to share. Serve immediately while chorizo is warm.