Meet the Spanish Tapas Board! You all know how much I love a cheese board – so in honor of my Paella Party, I threw together something a little more Spanish themed with ALL THE THINGS! You’ll be obsessed.
Marinated artichokesfrom a can, drained and tossed with olive oil, red wine vinegar and garlic
Marcona almonds
2-3kinds of olives
Jamon
Chorizo
Manchego or other spanish cheese
Green Harissa
1jalapeño
1bunch cilantro
1bunch parsley
1cupfresh spinach
½cupalmonds
1clovegarlicroughly chopped
1 ½teaspoonsfreshly-squeezed lemon juice
½teaspoonground cumin
½teaspoonlemon zest
4tablespoonsextra-virgin olive oildivided
water as needed
Tomato Confit
1poundcherry tomatoeshalved
⅓cupgood quality olive oil
1pinchsaffronabout 20 threads
kosher salt and freshly cracked black pepper to taste
Instructions
For the Harissa
Combine everything in a food processor and whirl for 2 minutes until smooth. Add a few teaspoons of water if you need to smooth it out. It should be pesto consistency.
For the Tomato Confit
In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.
Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.
After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.
To Assemble
Combine everything on a large serving platter or board and serve.
Notes
Nutrition will vary greatly based on what you serve and how many guests.