Why Baked Tetilla Cheese and Chorizo Bites Work So Well
Tetilla is a Galician treasure, famous for its mild creaminess and buttery finish. When baked, it turns soft and gooey, making it perfect for bite-sized tapas. Pairing it with spicy Spanish chorizo creates a balance of mild and fiery flavours that is impossible to resist.
I sometimes make these for casual evenings with friends because they require little effort but deliver a big impact. The aroma of warm chorizo in the oven always pulls people into the kitchen, and once the Tetilla melts into the bread, you know you’ve got a plate that will vanish quickly.
The Appeal of Tetilla Cheese in Tapas
Tetilla’s shape may raise a smile, but it’s the flavour that keeps me coming back. Its mildness makes it incredibly versatile, and it doesn’t compete with stronger ingredients like paprika-rich chorizo. Instead, it melts smoothly, coating each bite in a rich, creamy layer.
This is a great example of how Spanish cheese tapas can highlight regional specialities. Galicia is known for both Tetilla and seafood, but when paired with cured meats, the cheese shows another side to its character. More about these pairings can be found in my guide to Spanish cheese tapas.
Ingredients
- 200g Tetilla cheese, cut into cubes
- 150g Spanish cooking chorizo, sliced into small rounds
- 1 baguette, cut into 1cm slices
- 2 tbsp extra virgin olive oil
- Fresh parsley, finely chopped
- Sea salt, to taste
Ingredient Notes
Tetilla can be tricky to find outside Spain, but many larger supermarkets and delis now stock it. If you can’t find it, use a mild, semi-soft cheese like young Gouda, which melts in a similar way.
Choose a cured chorizo designed for cooking rather than slicing thin for charcuterie. These release paprika oils as they bake, which soak into the bread and mingle with the Tetilla for a wonderfully rich bite.
Instructions
Preheat the oven to 200°C. Brush the baguette slices lightly with olive oil and arrange them on a baking tray. Place a piece of Tetilla on each slice, followed by a round of chorizo.
Bake for 8–10 minutes until the cheese is melted and bubbling and the chorizo is crisp at the edges. Remove from the oven, sprinkle with chopped parsley, and season with a little sea salt. Serve immediately while hot.
Cooking Techniques and Recommendations
When making cheese-based tapas, the key is balance. The bread must be thin enough to crisp but sturdy enough to hold the toppings. Slice it evenly so everything bakes at the same speed. Lightly brushing the bread with olive oil helps create a golden edge that resists sogginess from the melting cheese.
Avoid overbaking the Tetilla. Because it’s a delicate cheese, it should melt into a creamy puddle without drying out. Watch closely in the last few minutes and pull the tray from the oven as soon as the cheese reaches its peak.
What to Serve with Baked Tetilla Cheese and Chorizo Bites
These bites are wonderful next to lighter dishes like Juicy Goat Cheese Stuffed Piquillo Peppers or Spanish Cheese Board with Membrillo and Seasonal Fruit. Their richness benefits from a contrast in texture and sweetness.
They also sit beautifully alongside Crispy Manchego Croquettes with Smoked Paprika for a duo of indulgent bites. It’s a great way to show the diversity of Spanish cheeses on one table.
Wine and Beer Pairings
Albariño, the crisp white wine from Galicia, is a natural partner. Its acidity and citrus freshness lift the richness of the Tetilla and chorizo. Alternatively, a Mencía red from Bierzo, with its bright fruit and light tannins, works beautifully with the paprika heat of the chorizo. For beer, a pale lager like Mahou keeps things refreshing, while a darker, malty brown ale draws out the smoky depth of the paprika oils. Both styles work, so it depends on whether you want contrast or harmony in your pairings.
Frequently Asked Questions
Can I make these bites ahead of time?
You can prepare the bread, cheese, and chorizo on the tray, cover it, and refrigerate for up to 6 hours. Bake just before serving. For other easy make-ahead tapas, see my Creamy Idiazabal Cheese Dip with Roasted Garlic.
What’s the best bread to use?
A firm baguette works well, but sourdough also gives a nice tang. Thin slices are best for balancing crispness and toppings. If you prefer something softer, look at the rustic toast used in my Manchego Cheese and Olive Tapenade on Rustic Toast.
Can I swap Tetilla for another cheese?
Yes. Young Gouda, Fontina, or even mozzarella can work if Tetilla isn’t available. But for authentic Spanish cheese tapas, I’d suggest Manchego as a substitute. Recipes like my Crispy Mahón Cheese Crostini with Roasted Peppers offer other options too.
How spicy is Spanish cooking chorizo?
It varies, but most Spanish cooking chorizo is mildly spicy. If you prefer a stronger kick, look for “picante” on the label. For a gentler flavour, go with “dulce.”
Tips for Success with Tetilla and Chorizo Bites
Keep the toppings small. This ensures every bite has the right proportion of bread, cheese, and sausage. Large chunks of chorizo can overwhelm both the Tetilla and the base. Serve them hot from the oven. These are not the kind of tapas that sit well on the table for half an hour. The cheese firms up quickly, and the joy of these bites lies in the molten centre contrasted with the crisp bread.
Recipe Variation Suggestions
For a smoky twist, brush the bread with garlic oil before baking. You can also sprinkle the Tetilla with smoked paprika before adding the chorizo. If you want a lighter version, skip the chorizo and use roasted red peppers instead. This vegetarian option still works beautifully with Tetilla, bringing sweetness and colour to the bite.
Storage and Reheating for Spanish Cheese Tapas with Tetilla
These bites are best fresh from the oven. If you have leftovers, store them in the fridge for up to 2 days. Reheat on a baking tray at 180°C until the cheese softens again. Freezing isn’t ideal, as the Tetilla loses its creaminess once thawed. For make-ahead cheese tapas, I’d suggest croquettes instead, such as my Crispy Manchego Croquettes with Smoked Paprika.
Easy Baked Tetilla Cheese and Chorizo Bites for Tapas
Ingredients
- 200 g Telilla cheese cut into cubes
- 150 g Cooking chorizo sliced into small rounds
- 1 Baguette cut into 1 cm slices
- 2 tbsp Olive oil extra virgin
- 1 tbsp Fresh parsley finely chopped
- Sea salt to taste
Instructions
- Preheat the oven to 200°C. Brush the baguette slices lightly with olive oil and arrange them on a baking tray. Place a piece of Tetilla on each slice, followed by a round of chorizo.
- Bake for 8–10 minutes until the cheese is melted and bubbling and the chorizo is crisp at the edges. Remove from the oven, sprinkle with chopped parsley, and season with a little sea salt. Serve immediately while hot.