Avocado and Chorizo Bruschetta Recipe

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serves: 4
Skill: easy
Spice: Mild

Nutrition per portion

Calories 508 kCal 25%
Fat 37g 53%


  • 190g pack cooking chorizo
  • 2 avocados, peeled and stoned
  • a few dashes of Tabasco
  • juice of ½ lemon
  • 2 spring onions, fnely sliced
  • a small handful of coriander leaves, finely chopped 4 large slices of sourdough bread
  • 100g manchego cheese, cut into thin triangles
  • a drizzle of extra virgin olive oil


  • Heat the oven to 190C, gas 5. Put the chorizo on a baking tray lined with foil and cook for 15 minutes, turning halfway.

  • Mash the avocados with the Tabasco, lemon juice and some salt and pepper. Stir in the spring onions and coriander, and set aside.

  • Toast the bread then top each with the avocado mixture, slice the chorizo and divide between the slices. Put the manchego slices on top then drizzle with a little oil.

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(11 ratings)
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