Classic Tapas Board

Serves 4


  • For Pan con Tomate:
  • Grate the 2 large tomatoes with a box cheese grater using the large holes. Stir in 1 minced garlic and 1 TBSP white vinegar, then season to taste with salt. Preheat your broiler to high. Cut 1 ciabatta loaf lengthwise and cut each half into two-inch-thick slices. Place the halves cut side up on an ungreased baking sheet and drizzle the oil over the bread. Broil, checking frequently, until golden brown, about 3 minutes. Spoon the tomato mixture onto the slices of bread. Garnish with flaky sea salt to taste and serve immediately, alone or as part of a tapas board.
  • For Patatas Bravas:
  • Make Saffron Aioli: In a small bowl, combine the 1 TBSP lemon juice and ¼ tsp saffron threads and let sit until the juice turns a golden-orange color, 10 to 15 minutes. In a separate small bowl, whisk together the ½ cup mayonnaise, 2 TBSP olive oil, lemon juice mixture and 3 cloves minced garlic until completely incorporated. Store in an airtight container until ready to use.
  • Make Patatas Bravas: Preheat the oven to 250°F. Pour enough olive oil into a large cast-iron skillet to reach ½ inch up the side of the pan, then heat over medium heat. Once the oil is hot, working in batches, add the 2-lbs potatoes cut in 2-inch chunks and fry until crispy and golden brown on the outside and tender on the inside, 8 to 10 minutes. As the potatoes are ready, spread on a baking sheet and keep warm in the oven. To serve, transfer the potatoes to a serving dish and drizzle with the aioli, garnish with parsley and serve on its own or as a part of a tapas board.
  • One hour before serving, make the patatas bravas and top them with the aioli. Let the cheese, chorizo and Iberico and Serrano ham sit at room temperature for 30 minutes to an hour for the best flavor.
  • Prepare the Heirloom Pan con Tomate and arrange it in slices on a board. Place the patatas bravas in a serving dish and set in another corner of the board.
  • Position the Manchego in the middle of the board, then fill in the board with the chorizo and ham. Place the olives, dates and jam in individual small condiment bowls and arrange them around the board. Serve the anchovies in the tin and position it on the board. Fill in the empty space with the Marcona almonds. Arrange the oregano sprigs throughout the board to add texture and color variety to the board.

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