Spanish Tapas Board
Print Recipe
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. You canlearn more about that process here.
Haven’t you heard?Charcuterie boardsare turning out to be the year’s biggestfood trend, and we’re not complaining at all. You can take any ingredient and turn it into a party-worthy platter (orjar)—fruit,breakfast foods,candy, stop us any time. Next on our to-make list is this Spanish tapas board from Kylie Mazon-Chambers’sShare + Savor.
“餐前小吃小板的各种手指食物,”Mazon-Chambers writes. “The Spanish are notorious for their late dinners, served at around 9 p.m. or even later, so tapas may be served earlier in the night to hold guests over.”
She suggests filling your board with Spanish specialties, as Iberico and Serrano hams and buttery Manchego cheese, but feel free to riff with other ingredients if these aren’t easily available to you. TheHeirloom Pan con TomateandPatatas Bravas with Saffron Aiolican both be prepared a day ahead, making the final assembly a breeze.
Reprinted with permission fromShare + Savorby Kylie Mazon-Chambers, Page Street Publishing Co., 2020.
Ingredients
1 recipeHeirloom Pan con Tomate
9 ounces (255g) Manchego cheese
4 ounces (115g) cured chorizo
4 ounces (115g) Iberico ham
4 ounces (115g) Serrano ham
1 cup (100g) manzanilla olives
1 cup (175g) pitted dates
½ cup (160g) fig jam
One 2-ounce (56g) can olive oil–packed anchovies
½ cup (73g) Marcona almonds
Oregano sprigs, for garnish
Directions
1. One day before serving, prepare the tomato mixture to go over theHeirloom Pan con Tomateand store it refrigerated in an airtight container until ready to use. Cut the potatoes for thePatatas Bravas with Saffron Aioliand refrigerate in a bowl covered with water until ready to cook. Make the aioli for the patatas bravas and store it refrigerated in an airtight container.
2. One hour before serving, finish making the patatas bravas and top them with the aioli. Let the cheese, chorizo and Iberico and Serrano ham sit at room temperature for 30 minutes to an hour for the best flavor.
3. Finish preparing the Heirloom Pan con Tomate and arrange it in slices on a board. Place the patatas bravas in a serving dish and set in another corner of the board. (Use the above photo as a guide for placement, if you’d like.)
4. Position the Manchego in the middle of the board, then fill in the board with the chorizo and ham. Place the olives, dates and jam in individual small condiment bowls and arrange them around the board. Serve the anchovies in the tin and position it on the board. Fill in the empty space with the Marcona almonds. Arrange the oregano sprigs throughout the board to add texture and color variety to the board.
894 calories
68g fat
53g carbs
20g protein
21g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.