Ingredients

• ½ Bakery baguette, sliced
• 2 links cured chorizo sausage (3 ½ oz), coarsely chopped
• 6 oz manchego cheese, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• cooking spray
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• ½ cup sweet pepper bruschetta topping (or roasted red peppers)
• 1 tablespoon capers

Prep

• Preheat oven to 400°F. Cut bread into 12 slices.
• Cut chorizo and manchego into small pieces.
• Chop garlic and rosemary.

Steps

1. Coat both sides of bread with spray and place on baking sheet; season with salt and pepper. Bake 4-5 minutes or until toasted. Remove from oven; let stand 2 minutes to cool.
2. Place oil, garlic, and rosemary in large sauté pan on medium; cook 1-2 minutes or until garlic is golden. Stir in chorizo and bruschetta topping; cook 2 more minutes. Remove from heat; let stand 3-4 minutes to cool.
3. Stir in cheese and capers; top bread with mixture and serve.

Ingredients

• 1 Bakery baguette
• 2 tablespoons fresh chives
• 4 oz Gruyère cheese
• 4 oz Gouda cheese
• 2 oz crumbled Gorgonzola cheese
• ½ cup dry white wine
• ¼ teaspoon pepper

Steps

1. Preheat oven to 425°F. Slice bread; chop chives finely. Grate Gruyère and Gouda cheeses (1 cup each).
2. Combine all ingredients (except bread); place in 2-quart baking dish.
3. Bake 15–20 minutes until golden and bubbly. Let stand 5 minutes to cool. Serve with bread for dipping.