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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.

  • prep time


  • assembly time


  • Serves


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


Cherry Tomatoes

Baguette, sliced


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.


Which wine goes with which rind?

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