Chocolate-Chorizo Tostadas
Ingredients:
Country-style (chewy-textured) French bread, cut crosswise into 1/2-inch-thick slices
Spanish extra-virgin olive oil
nutella (chocolate-hazelnut spread)
vanilla-bean-flavored fleur de sel (or other fleur de sel) sea salt
Spanish chorizo sausage, cut crosswise into 1/8-inch-thick slices (not Mexican soft chorizo sausage)
Procedure:
Toast the bread slices on both sides and let them cool. Lightly brush one side of each bread slice with olive oil, then spread a thin layer of Nutella on top (like spreading mayonnaise on sandwich bread). Sprinkle a small amount (a pinch or two) of sea salt evenly over the Nutella, then place two or three slices of chorizo in a single layer on top. Serve at room temperature, as an appetizer or snack, accompanied by a robust Spanish red wine.
Note: Make vanilla-scented fleur de sel sea salt by finely crushing a vanilla bean and combining it with the salt in a tightly covered glass container. Let the mixture stand for several days for the flavors to meld.
