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Serves 8
8 ounces Spanish chorizo (cured sausage), sliced
1/2 small baguette, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 White onion, cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
kosher salt
Soak 16 small wooden skewers in water for at least 15 minutes. Heat grill to medium-low. In a medium bowl, toss the chorizo, baguette, bell pepper and onion with the oil and ½ teaspoon salt.
Thread onto skewers and grill, turning occasionally, until the peppers are tender and the bread is golden brown, 8 to 12 minutes. Drizzle with additional oil before serving.
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1st Keep
 Angela_Greco
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WhiskeyBacon
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