Chorizo, Yogurt & Red Pepper Purée Canapés

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 12 servings



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
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Appetizers & Snacks

Chorizo, Yogurt & Red Pepper Purée Canapés