Piquillo & Chorizo Montaditos with Smoked Paprika Almond Cream

DESCRIPTION: These vibrant montaditos are a symphony of Spanish flavors, balancing the smoky sweetness of roasted piquillo peppers and savory chorizo with a velvety, garlicky almond cream infused with pimentón. Served on crisp baguette slices, they offer a delightful interplay of textures and tastes, making them an unforgettable appetizer that's both elegant and rustic.

PREP TIME: 20 minutes COOK TIME: 15 minutes SERVINGS: 12-16 montaditos DIFFICULTY: Medium

INGREDIENTS: For the Smoked Paprika Almond Cream:

• 1 cup (120g) blanched almonds (or raw almonds, blanched and peeled)
• 2 cloves garlic, peeled
• 1/2 teaspoon smoked paprika (pimentón ahumado dulce)
• 1/4 teaspoon salt, or to taste
• 2 tablespoons sherry vinegar
• 1/4 cup (60ml) extra virgin olive oil
• 2-4 tablespoons cold water, as needed for consistency

For the Montaditos:

• 1 crusty baguette, sliced into 1/2-inch thick rounds (yielding 12-16 slices)
• 2 tablespoons extra virgin olive oil, for brushing
• 4 oz (115g) Spanish chorizo, cured (e.g., Pamplona or Iberico), thinly sliced
• 1 jar (7-8 oz / 200-225g) piquillo peppers, drained and patted dry, cut into thin strips
• Fresh parsley or chives, chopped, for garnish (optional)

INSTRUCTIONS:

1. Prepare the Almond Cream: If using raw almonds, blanch them by boiling for 1 minute, draining, and peeling the skins. Place the blanched almonds, garlic, smoked paprika, salt, and sherry vinegar in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the 1/4 cup olive oil until a thick paste forms. Add cold water 1 tablespoon at a time, blending until the cream is smooth and spreadable, similar to a thick hummus. Taste and adjust salt or sherry vinegar if needed. Set aside.
2. Prepare the Baguette: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Lightly brush both sides with the 2 tablespoons of olive oil. Toast in the preheated oven for 5-7 minutes, or until golden brown and crisp. Let cool slightly.
3. Prepare the Chorizo: Heat a small non-stick skillet over medium heat. Add the thinly sliced chorizo and cook for 2-3 minutes per side, or until lightly browned and some of its flavorful oils have rendered. Transfer to a plate lined with a paper towel to drain excess fat.
4. Assemble the Montaditos: Spread a generous layer of the Smoked Paprika Almond Cream onto each toasted baguette slice.
5. Top the almond cream with a few pieces of sautéed chorizo and 2-3 strips of piquillo pepper.
6. Arrange the assembled montaditos on a serving platter. Garnish with chopped fresh parsley or chives, if desired. Serve immediately.

TIPS:

• For an enhanced nutty flavor in the almond cream, lightly toast the blanched almonds in a dry pan for 3-5 minutes before adding them to the food processor.
• The almond cream can be made up to 2 days in advance and stored in an airtight container in the refrigerator. If it thickens too much, stir in a teaspoon of cold water or olive oil before serving to restore its creamy consistency.

NUTRITION (per serving, estimated for 16 montaditos):

• Calories: ~180
• Protein: ~6g
• Carbs: ~10g
• Fat: ~13g

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