chorizo and nutella: a winning combination!

chorizo and Nutella party bites
When Spanish pigs graze on acorns and olives, the resulting jamón ibérico de bellota ham is the stuff that dreams are made of, with a higher fat content and more flavour than other types of ham. It occurred to me that slices of ham with some kind of nut mixture might be a winning combination. I like the idea of companion eating - serving meat with the kind of fruit or vegetables the live animal might have eaten - so venison with blackberries, or pork with apple. I like the way they complement each other both in nature and in the kitchen.

However my kitchen lacked the delights of
a good pata negra ham or even acorns. What my pantry revealed was a cured Spanish chorizo (the type that is read to eat) and a jar of Nutella. A winning combination if I ever I heard of one - well the proof was in the eating and it actually works! The smoky, spice flavours of paprika drenched chorizo tastes beautiful with the sweet hazelnut and chocolate spread. Perfect party bites to intrigue and delight your guests.

Skill level: Easy

artisan bread, such as sourdough
olive oil
Nutella (or other chocolate-hazelnut spread)

cured Spanish chorizo sausage, sliced about 5mm thick
fresh oregano


  1. Slice the bread about in thin slices (between about 5mm and 1cm thick). Very lightly toast and allow to cool.
  2. Rub one side of each toast slice with a little fresh garlic and drizzle with olive oil. Cut out rounds using a small pastry cutter.
  3. Spread a thin layer of Nutella over the top with a tiny pinch of salt.
  4. Top with a slice of Nutella.
  5. You can either give them a quick reheat under a hot grill or serve at room temperature, with a little fresh oregano leaves.

  • You can use a fresh chorizo - lightly fry first in a little oil. Reserve the oil and any of the fat and paprika left in the pan and use this to drizzle over the toasted bread.

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