Spanish Tapas Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

The board is built around Spain's best-known cheese pairing, Manchego with membrillo. The firm, nutty sheep's cheese and the sweet, slightly tart quince paste are served together all over Spain, and the rest of the board borrows that sweet-and-salty idea.

The four meats run from delicate to bold: silky Serrano, lean lomo, snappy fuet and smoky, paprika-spiced chorizo. Briny Manzanilla olives and sweet piquillo peppers sit between them, so the smoke and salt never pile up.

Timeline

1. T–40 minTake the Manchego, Mahón and Ibérico out of the fridge.
2. T–20 minTake out the meats; toast the baguette slices.
3. T–15 minRub the toast with ripe tomato and drizzle with olive oil.
4. T–10 minPlace the cheeses with the membrillo beside the Manchego; drape the Serrano.
5. T–0Add the chorizo, olives, peppers, almonds and grapes; finish with a pinch of smoked paprika.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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Want more ideas? Read Chorizo and Manchego: Why This Pairing Works or The Best Spanish Chorizo for a Charcuterie Board, Ranked.

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