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Trio of Tappas

These are three of my favorite nibblies to start off a long lunch on a weekend. Bruschetta, Goats cheese and warm passata, and Chorizo cooked in red wine


  • for bruschetta

  • 1 tomato deseeded and chopped finely

  • .5 spanish onion chopped finely

  • .5 avocado

  • flesh of 2 finger limes (if you cant get finger limes use the juice of half a lime)

  • salt and pepper to season

  • for goats cheese and passata

  • 1 log of goats cheese

  • 2 vine ripened tomatos chopped

  • 2 cloves garlic chopped

  • 2 thai chillies deseeded and chopped

  • salt, pepper and sugar to season

  • for chorizo in red wine

  • 2 chorizo

  • 1 cup dry red wine

  • 1 tbspn chopped italian parsley

  • toasted turkish bread to serve


  • 1.

    Put wine and chorizo in frying pan and put on low heat and simmer until wine has reduced down to approx 2 tbspns

  • 2.

    Remove chorizo and cut into small pieces. Drain on paper towel and skim any fat from saucepan.

  • 3.

    Add chorizo back to saucepan with chopped parsley and heat through

  • 4.

    For the Bruschetta, combine all ingredients in bowl and season to taste with salt and pepper

  • 5.

    Put tomatos, garlic and chillies into saucepan and simmer together until tomatos are soft, season with salt, pepper and a bit of sugar.

  • 6.

    Once cooked, pass through a fine sieve and pour around goats cheese

  • 7.

    Cut turkish bread into fingers and toast to serve

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