Chorizo and Cheese Crostini

Photo: newRDcook

Ingredients

1/4 head cabbage, grated

cup About ½ mixture of grated Muenster and Daisy ch eese

1 pound cooked chorizo, casings removed

1/2 loaf of Italian baguette

Preparation

Preheat oven to 400 degrees.

Heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Remove from heat to allow to cool. (This step can be done and advance and refrigerated overnight.)

Grate cheeses and cabbage.

Slice baguette into 1/4″ slices on a slight diagonal angle. Place on a cooking sheet. (Consider lining with foil for easy clean-up since you will spoon the mixture on to each slice.)

Combine the cheese and cabbage with the cooked chorizo. Using a spoon, top each baguette slice with one or two spoonfuls.

Heat in the oven for 10 minutes to allow for cheese to melt and bread to get crispy.