Place the bread slices in a single layer on a cookie sheet. Brush the slices with olive oil
and sprinkle with salt. Bake in an oven at 400 degrees until golden brown. About 8
minutes. Remove, set aside, and let cool.
In a medium nonstick skillet break up and sauté the chorizo until lightly browned. Set
In a food processor blend the beans until smooth. While blending, slowly drizzle the olive
oil in until you get a spreadable consistency.
Spread the puree over the crostini, top with a pinch of the cooked chorizo, and garnish
with a sprig of cilantro if desired.