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
Put wine and chorizo in frying pan and put on low heat and simmer until wine has reduced down to approx 2 tbspns
Remove chorizo and cut into small pieces. Drain on paper towel and skim any fat from saucepan.
Add chorizo back to saucepan with chopped parsley and heat through
For the Bruschetta, combine all ingredients in bowl and season to taste with salt and pepper
Put tomatos, garlic and chillies into saucepan and simmer together until tomatos are soft, season with salt, pepper and a bit of sugar.
Once cooked, pass through a fine sieve and pour around goats cheese
Cut turkish bread into fingers and toast to serve
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