Chorizo and pamaro canapes

1. Preheat oven to 180 degrees.
2. Lay tortilla on chopping board and brush lightly with olive oil. Evenly sprinkle with grated Pamaro.
3. Slice tortilla into quarters and then each quarter into three wedges.
4. Top each wedge with a few slivers of thinly sliced chorizo and mushroom.
5. Finish with a good sprinkle of fresh thyme leaves, grated black pepper and flaked salt.
6. Place wedges onto a lined baking tray and bake for approximately eight minutes, or until golden.
7. Remove from the oven and transfer to a wire rack - this will crisp them up as they cool.
8. Serve with kalamata olives.

Tip:

Using the same tortilla and Pamaro base, top with parma ham and fresh sage leaves.