Barcelona on a board
Ingredients
- Romesco Sauce
- 4 cups black and green grapes on the vine
- 8 dates
- 3 links chorizo, cured
- 16 very thin slices Serrano ham
- 140 grams drunken goat cheese
- 170 grams Machego cheese
- 140 grams Iberico cheese
- 8 tablespoons Cabreales cheese
- 3/4 cup mixed olives,
- 1/3 cup Marcona almonds
- 1 tablespoon Pimenton (Spanish smoked paprika)
- 1/4 cup Quince paste
- 1 long loaf Crusty bread
- Fresh figs, for garnish
- Pea shoots, for garnish
Directions
- Make the Romesco Sauce and serve in a bowl.
- Prepare the dates: Make a small incision in each date, remove the pit and stuff each date with one tablespoon Cabrales cheese
- Slice about 1 1/2 of the chorizo links into 0.5 centimeter slices, leaving at least one link whole for the board.
- In a small bowl, toss the almonds with the smoked paprika and serve scattered around the board.
- Slice the bread into one centimeter slices.
- Prepare the other components in the style that works best for you, then arrange everything on and around your board. Top with optional garnishes.
Recipe excerpted from On Boards
