Goat Cheese and Chorizo Rolls


You know how bacon is all the rage these days? Bacon dipped in chocolate, bacon topped donuts, bacon beurre blanc and so and so. For me, it’s all about chorizo. I’m constantly looking for ways to incorporate it into my cooking and seldom pass up an opportunity to eat a dish in which it is a key component (see Arroz Con Pollo). Such was the case when I came across this recipe for Goat Cheese and Chorizo Rolls in this month’s Food and Wine Magazine. Now chorizo is good by itself, but chorizo and tangy goat cheese together? That sounded like a combo that was too good to pass up.

With a few holiday parties just around the corner, I figured I’d give these guys a test drive before serving them to any guests. In this sense I consider myself a self-employed guinea pig — not a bad job at all. After eating a half batch for lunch, I can say with certainty that I have a new hors d’oeurve recipe in the arsenal. Tangy from the goat cheese and rich and smoky from the chorizo, these crispy little bundles are the type of finger food that demand a good cocktail to wash them down. While they take a bit of time and patience to roll, preparing the goat cheese filling takes minutes. Knock these out early in the morning and keep them in the fridge until your friends arrive.

After reading that the recipe was inspired by the street food of Argentina, I decided to serve them alongside another Argentine classic of chimichurri rojo. Like it’s verde cousin, this sauce has plenty of garlic and a nice vinegar bite to cut through the rich, creaminess of the goat cheese.

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