The Tapas Board

We’re taking a trip to Spain with this DIY tapas-inspired board. A cheese and charcuterie platter that takes snacking to the next level, incorporating some of the best of Spanish and Portuguese flavor onto one party-ready spread. We’ve chosen three incredible cheeses, from approachable Manchego to bold Amanteigado Grande, and paired them with classic chorizo and jamon, as well as sardines. Plus, a selection of sweet, salty, and delectable sides like stuffed peppers and olives, chutney, and more.

Featuring

prep time
20minutes
assembly time
15minutes
Serves
4people

preparation & ingredients

1/2 lb. Alisios®

1 lb. Amantiegado Grande

1/2 lb. Murray’s 1 Year Manchego

1 ea. Palacios Mild Chorizo, 7.9 oz.

1 ea. Redondo Iglesias Jamon Serrano, 3 oz.

1 ea. Charlito’s Cocina Sobrasada, 5 oz.

1 ea. Jose Gourmet Smoked Sardines in Olive Oil, 90 g.

1 ea. Losada Gordal Olives, 12 oz.

1 ea. Murray’s Hot & Sweet Peppers Stuffed With Cheese, 5.6 oz.

Cantaloupe

Pita

Cherry tomatoes

1 ea. V Smiley Peach Bulgarian Pepper Tomato Jam, 2 oz.

prep

Cut the Alisios and the Manchego into triangular pieces.

Remove the top rind from the Amanteigado.

Cut the pitas into triangles.

Slice the chorizo into coins.

Using a melon baller, create rounds of cantaloupe, and wrap each with a piece of jamon, securing with a toothpick.

Stuff the olives with the sobrasada.

assembly

Step 1

Grab a round board. Place a small bowl at the 4 o'clock hour.

Step 2

Add the cheeses: Place the Amanteigado between 2 and 3 o'clock. Arrange a shingled row of Alisios slices along the edge of the board from 5 to 6 o'clock, and a shingled row of Manchego slices along the edge of the board from 8 to 10 o'clock.

Step 3

Fill in the top portion of the board with pita, above the Amanteigado and heading toward 11 o'clock.

Step 4

Arrange two shingled rows of chorizo starting below the pita and snaking across the board toward the Amanteigado.

Step 5

Add the jamon-wrapped cantaloupe to the space between the Alisios and the Manchego.

Step 6

In a diagonal line moving up and to the left, starting from between the Alisios and the cantaloupe, place two medium bowls and the opened tin of sardines. Fill the bowls with the sobrasada-stuffed olives and the cheese-stuffed peppers.