Spanish Cheese Board

Cheese Board:

• 1-2 cups romesco sauce (see recipe below)
• 4 cups grapes on the vine, green and black preferred
• 8 dates
• 3 links cured chorizo (the hard cured chorizo from the deli section vs chorizo sausage)
• 16 thin slices Serrano ham (prosciutto is an excellent substitute if you can't find Serrano)
• 5 oz. Drunken Goat Cheese
• 6 oz. Manchego cheese (aged 6 or 12 months)
• 5 oz. Iberico Cheese (or another Manchego as a substitute)
• 3 oz. (8 tbsp) Cabrales cheese (or a creamy mild blue cheese)
• 3/4 cup Mixed olives
• 1/4 cup pickled peppers
• 1/3 cup Whole almonds, Marcona variety preferred
• 1 tbsp sweet smoked paprika (pimenton)
• 1/4 cup quince paste (or quince jam)
• 1 large baguette

Optional Garnishes:

• 4-6 fresh figs
• 1/4 cup pea shoots

Romesco Sauce:

• 2 slices white sandwich bread (crusts on), toasted and torn into bite size pieces
• 1/2 cup toasted whole almonds
• 1 tbsp sweet smoked paprika
• 1 tsp sea salt
• 1 tsp ganulated sugar
• 2 large jarred roasted red bell peppers, drained (around 850 ml jars total)
• 2 medium garlic cloves, peeled
• 2 medium Roma tomatoes, halved (or tomatoes on the vine)
• 1 tsp tomato paste
• 1/4 cup extra virgin olive oil
• 1 tbsp white vinegar