|chorizo and nutella crostini with pickled apples and labneh|
The reason why I think it works is because of the synchronicity in “companion eating” - serving meat with the kind of fruit or vegetables the animal might once have eaten - so venison with blackberries, or pork with apple and nuts. The peppery spices in the chorizo also seem to have an affinity with both hazelnuts and chorizo.
But while I was happy with the result, I have decided to revisit it. The smoky, spice flavours of paprika-drenched chorizo can only be improved by giving the sweet hazelnut and chocolate spread a dollop of sour homemade labneh cheese and pickled apples or pears. Seriously, don’t just take my word for it!
Skill level: Easy
artisan bread, such as sourdough
olive oil and butter
Nutella (or other chocolate-hazelnut spread)
cured Spanish chorizo sausage
labneh (see tips below) or ricotta cheese
pickled apple or pear slices (see tips below)
- Slice bread thinly (about 5mm to 1cm thick). Cut out shapes with a pastry cutter. Brush on each slide with a mixture of melted butter and olive oil. Toast each side for about 2 minutes until lightly browned.
- Gently fry slices of chorizo in olive oil and butter, until warmed through but not crisp.
- Very lightly toast and allow to cool.
- Top each crostini with pickled apple, a dollop of labneh and a piece of chorizo, coated with Nutella.
- To make labneh sour cheese: Place 500g of natural yoghurt with ½ tsp salt in a sieve lined with 3 layers of muslin, cheesecloth or J-cloths, suspended over a bowl. Leave the yoghurt for at least 4 hours (or overnight in the fridge) to drain. You will be left with a soft creamy cheese, which is thick enough to hold its shape. Pull off pieces of cheese and roll into bite sized balls.
- To make the pickled apple or pears: Gently heat 1 tbsp mirin, 1 tbsp white wine vinegar and 2 tbsp sugar until sugar has dissolved. Tip in peeled apple slices and set aside until ready to use (30 minutes is fine).