CHORIZO SPEARS

1 teaspoon olive oil

1/4 pound chorizo sausage, about 8 pieces

1 tablespoon dry red or white wine

8 pieces long crusty loaf bread, 1/2 inch thick and 1 1/2 inches square

Heat the oil in a skillet and cook the chorizo until brown on all sides and heated through. Deglaze the pan with the wine and let it evaporate. Spear the sausage to the bread cubes with toothpicks.