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Home Cooking

Chorizo, Chevre, ____?: How to Top This Canape ?

opinionatedchef | Aug 25, 201511:29 PM     8

In an attempt to cut down on carbos, i have developed a taste for a snack of thinly-sliced-on-the-diagonal Palacios (Spanish) chorizo(not the hot version), topped with a large mound of Chavrie (a staple for me; bright tart creamy mild chevre, 50 cal p.ou., imported from France.)

Tonight i started wondering what nut, whole or half, might best top this duo.Given the power of its flavor, i think the chorizo is the deciding factor. It has a dominant flavor of pimenton, imo. So I'm thinking almond (very Spanish) but better roasted, smoked, marcona? or what about hazelnut? i've tried out pistachio and pignoli in my mind, but i don't think so...
What do you think? It's easily possible that it would be better just as it is....

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