- Prep time 10 minutes
- Total time 20 minutes
- Portion size 12 servings
Ingredients
Method
In skillet set over medium heat, combine wine, shallot and fennel seeds. Add chorizo; cook for 5 minutes. Remove chorizo with slotted spoon and transfer to separate plate. Set aside.
Meanwhile, in bowl, combine yogurt, red pepper purée and lime zest; season with salt and pepper. Top baguette toasts with 1 tbsp red pepper mixture and slice of chorizo.
Nutritional facts PER SERVING: about
- Calories 60
- Total fat 4 g
- Saturated fat 1 g
- Cholesterol 10 mg
- Sodium 150 mg
- Total carbohydrate 3 g
- Sugars 1 g
- Protein 3 g
