Spanish Tapas Board
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Haven’t you heard? Charcuterie boards are turning out to be the year’s biggest food trend, and we’re not complaining at all. You can take any ingredient and turn it into a party-worthy platter (or jar)—fruit, breakfast foods, candy, stop us any time. Next on our to-make list is this Spanish tapas board from Kylie Mazon-Chambers’s Share + Savor.
“Tapas are small plates of assorted finger foods,” 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. The Heirloom Pan con Tomate and Patatas Bravas with Saffron Aioli can both be prepared a day ahead, making the final assembly a breeze.
Reprinted with permission from Share + Savor by Kylie Mazon-Chambers, Page Street Publishing Co., 2020.
1 recipe Heirloom Pan con Tomate
1 recipe Patatas Bravas with Saffron Aioli
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
1. One day before serving, prepare the tomato mixture to go over the Heirloom Pan con Tomate and store it refrigerated in an airtight container until ready to use. Cut the potatoes for the Patatas Bravas with Saffron Aioli and 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.