Chorizo & Bocconcini Tapas
With Fiona Smith
9 cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon flaky sea salt
250g Chorizos Garcia Fresh Hot Chorizo
150g bocconcini or mozzarella
Preheat the oven to 200°C.
Place the cherry tomatoes on a small baking tray, cut side up.
Drizzle with the oil then sprinkle with the oregano and salt.
Bake for 15 minutes or until collapsed and just turning brown.
Remove and set aside to cool.
Cut the chorizo diagonally into 1cm slices (you should get 6 pieces from each sausage).
Cut the bocconcini into 18 pieces about the same size as the chorizo.
Heat a frying pan over medium heat then fry the chorizo slices on one side for about 1 minute until browned.
Turn the slices over and top each with a piece of bocconcini then cook for a further minute until the bocconcini is just softening.
Place the chorizo stacks on a platter and top each with a cherry tomato half. Secure with toothpicks.