Spanish Tapas Board

Name: Spanish Tapas Board
Prep time: 20 min
Total time: 20 min
Yield: 10 people
Ingredients: Tomato Confit + Green Harissa; 1 baguette; marinated artichokes; Marcona almonds; 2-3 kinds of olives; Jamon; chorizo; Manchego or other spanish cheese; 1 Jalapeño; 1 bunch cilantro; 1 bunch parsley; 1 cup fresh spinach; ½ cup almonds; 1 clove garlic; 1 ½ teaspoons freshly-squeezed lemon juice; ½ teaspoon ground cumin; ½ teaspoon lemon zest; 4 tablespoons extra-virgin olive oil; Water as needed; 1 pound cherry tomatoes; ⅓ cup good quality olive oil; 1 pinch saffron; Kosher salt and freshly cracked black pepper to taste

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Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
10 people
Course
Appetizer
Cuisine
Mediterranean

Spanish Tapas Board

Demi Owens

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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.

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Ingredients

Servings

Tomato Confit + Green Harissa recipes below
1 baguette thinly sliced and toasted with olive oil
marinated artichokes from a can, drained and tossed with olive oil, red wine vinegar and garlic
Marcona almonds
2-3 kinds of olives
Jamon
chorizo
Manchego or other spanish cheese

Green Harissa

1 Jalapeño
1 bunch cilantro
1 bunch parsley
1 cup fresh spinach
½ cup almonds
1 clove garlic roughly chopped
1 ½ teaspoons freshly-squeezed lemon juice
½ teaspoon ground cumin
½ teaspoon lemon zest
4 tablespoons extra-virgin olive oil divided
Water as needed

Tomato Confit

1 pound cherry tomatoes halved
⅓ cup good quality olive oil
1 pinch saffron about 20 threads
Kosher salt and freshly cracked black pepper to taste

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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.