The Spanish Tapas Board

We’re taking a trip to España with this tapas-inspired board. Tiny snacks, finger food, pintxos, whatever you call them--we’re taking them to the next level with this cheese and charcuterie platter that incorporates some of the best of Spanish flavor onto one party-ready spread. We’ve chosen four incredible Spanish cheeses, and paired them with classic chorizo and jamon. Dig into Alisios, Manchego, Arzua Ulloa, and Leonora with our selection of sweet, crunchy, and delectable sides like stuffed peppers, membrillo, stuffed olives, and an herb torta. You might need a siesta after this mouthwatering feast.

Featuring

prep time
25minutes
assembly time
20minutes
Serves
4people

preparation & ingredients

1/2 lb. Alisios

1/2 lb Murray’s 1 Year Manchego

1/2lb Arzua Ulloa

1/2 lb. Mitica® Leonora a Fuego

7.9oz Palacios Mild Chorizo, 7.9 oz

3oz Redondo Iglesias Jamon Serrano

8.8oz Murray’s Membrillo

6oz Mixed Pitted Greek Olives & Crushed Chiles

2oz Le Bon Magot Tomato and White Sultana Chutney

Traditional Spanish Torta

Cheese Stuffed Peppers

Cantaloupe

Cherry Tomatoes

Baguette, sliced

prep

Remove cheeses from fridge one hour before serving.

Partially slice the Alisios into large triangles, leaving half of the wedge intact.

Slice the Arzua Ulloa.

Fully cut the Leonora a Fuego into large rectangular slices.

Triangle slice the Manchego.

Triangle slice the Membrillo to be the same size as the Manchego slices

Slice the Chorizo into thick coins. Scoop the cantaloupe into balls and wrap Jamon Serrano around each.

assembly

Step 1

On a rectangular board, place an empty jar in the top right corner

Step 2

In the bottom left corner of the board, place the Alisios wedge and slices radiating out into the board. Do the same with the Arzua Ulloa wedge and slices just two inches to the right, and slightly up from the bottom of the board. Place the Leonora a Fuego slices on the top edge of the board, in the center. Arrange alternating triangles of Manchego and Membrillo radiating out from the corner jar.

Step 3

Place the Chorizo coins in a pile along the left edge of the Leonora. Create a line of Jamon-wrapped melon balls along the bottom edge of the Manchego and Membrillo slices.