Chourico Brushetta


There’s a common bond with most great chefs. It’s a passion for food that began when they were young, and with a mentor who would become their inspiration. Like many of us, Chef Ricardo Costa of East Providence Rhode Island, grew up with Portuguese culture and dishes prepared by his mother who shared her love through her cooking. “I learned many recipes and techniques from my mother, she was my inspiration to become a chef.” He said. The love for his mother’s food turned into a passion and latter led Chef Costa to receive a degree in Culinary arts & Culinary Entrepreneurship at Johnson & wales university.

The accomplished chef is also a Third degree black belt in Shaolin Kenpo Karate and a Certified Personal trainer. He launched “Chef Ricardo” personal chef, cooking services. His focus is: Healthy Alternatives, Clam & Lobster Boils, International Cuisine,  and Vegetarian & Vegan. “I’ve done many cooking demonstrations at fitness centers, senior centers, wine shops, and civic groups. I want to promote fitness and healthy eating.”

He  launched his own cooking show on community TV called  “The Lighter Side of Life” which aired on a local community channel in the City of Uxbridge Ct.  The chef has been working on new episodes for the show will be back some time this year.

The next time you need a personal chef call Chef Costa at – 401-225-0865

Here’s a great recipe that he shared with me!


Red Pepper and Chorizo Bruschetta


  • 4 tbsp extra virgin olive oil
  • 250 gr (about 1 cup) spicy Spanish chorizo, sliced into 1 cm (1/2 inch) rounds
  • 1 medium onion, peeled and thinly sliced
  • 1 teasp Spanish smoked paprika
  • 6 red peppers cored and thinly sliced
  • 1 large red chili, seeded and finely chopped (optional)
  • 3 garlic cloves, finely chopped
  • 1 small twig fresh oregano, finely chopped
  • salt and pepper to taste
  • 3 tbsp sherry vinegar
  • 60 gr ( about 1/4 cup) fresh chopped cilantro, coarsely chopped
  • 4 large slices of Italian or sourdough bread toasted


Heat olive oil in a heavy skillet over high heat. Add chorizo rounds and sauté, stirring once in a while, until nicely browned, about 2-3 minutes. Add the sliced onion and sauté for 5 minutes longer. Add the Spanish paprika and the sliced peppers. Lower heat to medium and cook for another 5 minutes or until peppers start to soften. Add the chili, garlic and oregano. Taste for salt and pepper.

Set heat to low and cover the saucepan. Braise pepper-onion mix for about 15 minutes. Peppers should be soft but not disintegrating. Leave enough sauce to coat the peppers. Season with sherry vinegar. Taste again for salt and pepper. Just before serving stir in the chopped cilantro. Spoon over the toasted bread. Serve on its own or accompanied by greens.


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