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Barcelona on a Board

WHAT YOU NEED:

  • Romesco Sauce
  • 4 cups black and green grapes on the vine
  • 8 dates
  • 3 links Chorizo, cured
  • 16 very thin slices Serrano ham
  • 5 oz. Drunken Goat cheese
  • 6 oz. Machego cheese
  • 5 oz. Iberico cheese
  • 8 tablespoons Cabreales cheese
  • ¾ cup mixed olives,
  • 1/3 cup Marcona almonds
  • 1 tablespoon Pimenton (Spanish smoked paprika)
  • ¼ cup Quince paste
  • 1 long loaf Crusty bread
  • Fresh figs, for garnish
  • Pea shoots, for garnish

WHAT YOU DO:

  1. Make the Romesco Sauce and serve in a bowl.
  2. Prepare the dates: Make a small incision in each date, remove the pit and stuff each date with 1 Tbsp Cabrales cheese
  3. Slice about 1 ½ of the chorizo links into 1/4” slices, leaving at least 1 link whole for the board.
  4. In a small bowl, toss the almonds with the smoked paprika and serve scattered around the board.
  5. Slice the bread into ½” slices.
  6. Prepare the other components in the style that works best for you, then arrange everything on and around your board. Top with optional garnishes.

Recipe excerpted from On Boards