Gluten-Free Spanish Breakfast Tapas: Chorizo and Manchego Crostini with Patatas Bravas
This gluten-free Spanish breakfast tapas recipe features mouthwatering chorizo and Manchego cheese crostinis paired with spicy patatas bravas. Easy to prepare, this flavorful and visually appealing dish is perfect for a cozy morning or afternoon meal with friends. Find detailed instructions, ingredients, and a delicious blend of textures and aromas that make this dish an unforgettable experience.
Allergens
Chorizo (contains pork and dairy), Manchego cheese (contains dairy)
Ingredients
- 8 slices gluten
- free baguette, cut 1/2
- inch thick
- 4 oz gluten
- free chorizo, thinly sliced
- 4 oz Manchego cheese, thinly sliced or grated
- 3 medium russet potatoes, peeled and chopped into 1/2
- inch cubes
- 1 cup tomato sauce
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange gluten free baguette slices on a baking sheet and toast them in the preheated oven until golden brown, about 5 minutes per side. Remove from the oven and let cool slightly.
- In a small saucepan, warm the tomato sauce over medium heat. Add smoked paprika, salt, and pepper stir to combine. Set aside.
- In a separate saucepan or deep fryer, heat enough oil to cover the potatoes by 1 inch. Fry the potatoes until golden brown and crispy, about 5 minutes. Drain on paper towels.
- To assemble tapas: Spread a layer of tomato sauce over each toasted crostini. Top with a slice of chorizo and a slice or sprinkle of Manchego cheese.
- Serve the patatas bravas in a separate bowl, drizzled with their spicy sauce.
- Garnish tapas with fresh parsley and enjoy your gluten free Spanish breakfast feast!
Chef’s Insight
Feel free to adjust the spiciness of the patatas bravas sauce according to your preference by adding more or less smoked paprika.
Notes
This recipe is suitable for gluten-free and dairy-free diets when using appropriate substitutions. The chorizo used should be gluten-free to ensure the dish remains gluten-free.