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 hard cured from deli section; not chorizo sausage
• 16 thin slices serrano ham prosciutto as substitute
• 5 oz. Drunken Goat Cheese
• 6 oz. manchego cheese aged 6 or 12 months
• 5 oz. Iberico cheese or Manchego as substitute
• 3 oz. Cabrales cheese 8 tbsp; or creamy mild blue cheese
• 3/4 cup olive mixed varieties
• 1/4 cup pickled peppers
• 1/3 cup almonds whole; Marcona variety preferred
• 1 tbsp sweet smoked paprika aka pimenton
• 1/4 cup quince paste or quince jam
• 1 large baguette

Optional Garnishes:

• 4-6 figs fresh
• 1/4 cup pea shoots

Romesco Sauce:

• 2 lices white sandwich bread with crusts on, toasted and torn into bite size pieces
• 1/2 cup almonds toasted, whole
• 1 tbsp smoked paprika sweet
• 1 tsp salt sea salt
• 1 tsp granulated sugar
• 2 large roasted red bell peppers jarred, drained; approx. 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