Tapas with Chorizo
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Tapas with Chorizo


Tapas with Chorizo


½ lb Columbus Chorizo Salame, sliced
½ lb Manchego cheese
Marinated artichoke hearts
12 oz. jar assorted olives
12 oz. jar pepperoncini peppers
12 oz. jar fire roasted marinated red bell peppers
1 baguette, sliced



Arrange sliced Columbus Chorizo Salame on a serving platter.

Drain artichoke hearts, olives, pepperoncini peppers and fire roasted marinated red bell peppers. Arrange on their own serving platters.

Slice Manchego cheese as desired, or leave in wedge and place on platter.

Serve with basket of sliced bread.