Let's start cooking!
Ingredients
-
${ getServingQuantity(4, 4, servingQuantity ?? 4) } pieces
Almond Thins
-
${ getServingQuantity(100, 4, servingQuantity ?? 4) } g
Chorizo Iberico
-
${ getServingQuantity(80, 4, servingQuantity ?? 4) } g
black olive tapenade
-
${ getServingQuantity(100, 4, servingQuantity ?? 4) } g
Comté cheese
-
${ getServingQuantity(1, 4, servingQuantity ?? 4) }
orange
-
${ getServingQuantity(50, 4, servingQuantity ?? 4) } g
toasted sunflower seeds
![Amandelkoekje chorizo sinaasappel ingredienten](https://www.julesdestrooper.com/assets/transforms/site/_576xAUTO_fit_center-center_80_none/Amandelkoekje-chorizo-sinaasappel-ingredienten.jpg)
Preparation
Warm the Almond Thins in an oven at 180°C until soft. Press out circles using a circular stainless steel cutter. Cut the Comté cheese into equal cubes. Remove the skin of the Chorizo Iberico and cut into thin slices. Toast the sunflower seeds in a hot pan. Cut out a few pieces of orange.
Spread the olive tapenade along the plate. Arrange the cubes of cheese on top and lean the slices of chorizo against them. Add a few orange pieces in between and grate some zest over the top. Lean the Almond Thins against the cubes and garnish with fried sunflower seeds.