Spanish Tapas Platter
Ingredients
Marinated Olives:
1 jar (9.5 oz.)
GOYA® Perdigon Manzanilla Spanish Olives, drained and rinsed
1 jar (6.75 oz.)
GOYA® Manzanilla Spanish Olives, drained and rinsed
1 jar (6.75 oz.)
GOYA® Plain Queen Spanish Olives, drained and rinsed
1
lemon
1 cup
GOYA® Extra Virgin Olive Oil
2 tbsp.
GOYA® Sherry Vinegar
2
garlic cloves, thinly sliced
4
sprigs fresh thyme
1
bay leaf
¼ tsp.
crushed red pepper
¼ cup
Marcona almonds, toasted (optional)
Platter/ board:
2 packages (4 oz.)
2 packages (4 oz.)
GOYA® Serrano Ham
1 package (8.8 oz.)
GOYA® Manchego Cheese
1 can (5.25 oz.)
⅓ cup
GOYA® Fancy Pimientos or GOYA® Roasted Pimientos, sliced
1
small bunch each red and green grapes
½ cup
dried apricots
½ cup
toasted almonds
½ cup
cherry tomatoes
6
fresh figs, halved
baguette, sliced, optional
breadstick twists, optional
About
Filled with an assortment of Spanish snacks, this colorful party platter is the perfect appetizer to get any holiday party started.
Directions
Marinated Olives:
Step 1
Transfer olives to medium ceramic or terra cotta serving dish; set aside. Using vegetable peeler, remove half of peel from lemon (yellow part only). Add lemon peel, olive oil, sherry vinegar, garlic, thyme, bay leaf and crushed red peppers to small skillet over medium heat. Cook, stirring occasionally, until oil begins to bubble, about 5 minutes. Pour warm oil mixture over olives; stir to combine. Let olives cool to room temperature; cover and refrigerate at least 2 hours, or up to 1 week.) Stir almonds into olive mixture, if desired; serve at room temperature.
Platter:
Step 2
On large board or platter, arrange Marinated Olives recipe, sliced chorizo, Serrano ham, cheese, baguette, breadsticks, stuffed olives, fancy pimientos, grapes, dried apricots, almonds, cherry tomatoes and figs.