Spanish Tapas Board
Featuring Manchego cheese, chorizo and jamón serrano (a dry-cured ham), this bountiful spread will transport you to a tapas bar in Spain. Serve with a pitcher of cold sangria and plenty of toasted bread slices or crackers. Citrus-marinated olives and blistered Padrón peppers make delicious additions as well.
Ingredients:
For the citrus-marinated olives (optional):
- 1 cup (5 oz./155 g) assorted olives
- 3 orange peel strips, each 3 inches (7.5 cm) long
- 3 lemon peel strips, each 3 inches (7.5 cm) long
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- Squeeze of fresh lemon juice
- Squeeze of fresh orange juice
- 1 garlic clove
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/4 tsp. fennel seeds
- Pinch of red pepper flakes
1 cup (4 oz./125 g) smoked almonds or pecans- Quince paste or fig jam
- 1/2 lb. (250 g) cured jamón serrano
- 1/2 lb. (250 g) cured Spanish chorizo, cut into 1/3-inch (9-mm) pieces
- 1 wedge Manchego curado cheese, about 6 oz. (185 g)
- Toasted bread slices or crackers for serving
Directions:
To prepare the citrus-marinated olives, in a small saucepan over medium heat, combine the olives, orange and lemon peel strips, olive oil, lemon and orange juices, garlic, rosemary, thyme, bay leaf, fennel seeds and red pepper flakes. Cook, stirring occasionally, for 2 minutes, then reduce the heat to low and cook, stirring occasionally, for 5 minutes more.
Remove from the heat and let stand at room temperature for 1 hour. Using a slotted spoon, transfer the olives to a small serving bowl.
Place the almonds and quince paste on a tapas board or cheese board. Arrange the jamón serrano, chorizo, Manchego and bread slices on the board and serve. Serves 6 to 8.
Recipe inspired by Aerin Lauder in collaboration with the Williams Sonoma Test Kitchen
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