Barcelona on a board

By Lisa Dawn Bolton
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Yes, please!



  • 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


  1. Make the Romesco Sauce and serve in a bowl.
  2. Prepare the dates: Make a small incision in each date, remove the pit and stuff each date with one tablespoon Cabrales cheese
  3. Slice about 1 1/2 of the chorizo links into 0.5 centimeter slices, leaving at least one link whole for the board.
  4. In a small bowl, toss the almonds with the smoked paprika and serve scattered around the board.
  5. Slice the bread into one centimeter slices.
  6. 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


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