4 crostini with and chorizo Recipes

fresh ricotta cheese, extra-virgin olive oil, plus more for brushing, salt and freshly ground pepper, six 1/2-inch-thick slices of italian peasant bread, garlic cloves, 1 minced, red onion, thinly sliced, balsamic vinegar, dry chorizo (about 3 oz), thinly sliced, chopped tarragon, chopped parsley, head of frisee , tender white and light green leaves only

french baguette , sliced on the bias (diagonal) in 1/2 widths, crumbled goat cheese-there are some small-farm sources online where you can buy great quality goat cheese , or you can buy this in 4 oz containers at grocery stores. you will put about 1 tsp on each baguette slice, spanish chorizo sausage--the best is from a specialty butcher , but most grocery stores have it as well, you will put 1 slice on each baguette slice, more, depending on taste ) of finely chopped (mixed) fresh basil, greek oregano, rosemary, and thyme, divided in half (fresh is best, and makes the best presentation, but dried herbs may be used--just be careful, as dried herbs are more intense--so use less), extra virgin olive oil to drizzle

thick round of young provolone, link chorizo, canola oil, for brushing, kosher salt and freshly ground black pepper, chopped fresh oregano, crushed red pepper flakes, italian or french bread , cut 1/2-inch thick on a sharp diagonal, extra-virgin olive oil, plus more for drizzling, unsalted butter, eggs, aged sherry vinegar, dijon mustard, clover honey , optional, rocket ( arugula), ripe plum tomatoes, cored and quartered, red onion, halved and thinly sliced