Spanish Tapas Platter

Name: Spanish Tapas Platter
Prep time: 10M
Total time: 75M
Yield: 8 Servings
Cuisine: Spain
Ingredients: 1 jar Perdigon Manzanilla Spanish Olives; 1 jar Manzanilla Spanish Olives; 1 jar Plain Queen Spanish Olives; 1 Spanish Tapas Platterlemon; 1 cup Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 2 tbsp. Sherry Vinegar; 2 Spanish Tapas Plattergarlic cloves, thinly sliced; 4 Spanish Tapas Plattersprigs fresh thyme; 1 Spanish Tapas Platterbay leaf; ¼ tsp. Spanish Tapas Plattercrushed red pepper; ¼ cup Spanish Tapas PlatterMarcona almonds, toasted (optional); 2 packages Spanish Tapas PlatterTraditional Spanish Sliced Chorizo; 2 packages Spanish Tapas PlatterSerrano Ham; 1 package Spanish Tapas PlatterManchego Cheese; 1 can Olives Stuffed with Minced Anchovies; ⅓ cup Fancy Pimientos; 1 Spanish Tapas Plattersmall bunch each red and green grapes; ½ cup Spanish Tapas Platterdried apricots; ½ cup Spanish Tapas Plattertoasted almonds; ½ cup Spanish Tapas Plattercherry tomatoes; 6 Spanish Tapas Platterfresh figs, halved; Spanish Tapas Platterbaguette, sliced, optional; Spanish Tapas Platterbreadstick twists, optional

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Surprise your guests with this elegant and authentic Spanish Tapas Platter: delicious marinated and stuffed olives, Traditional Spanish Sliced Chorizo, Serrano Ham, bread, Manchego cheese, roasted peppers, dried fruit and almonds. The ideal appetizer to get the party started!

Total Time

75m

Prep Time:10m

Yields:8 Servings

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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

lemon

1 cup

GOYA® Extra Virgin Olive Oil

2 tbsp.

GOYA® Sherry Vinegar

garlic cloves, thinly sliced

sprigs fresh thyme

bay leaf

¼ tsp.

crushed red pepper

¼ cup

Marcona almonds, toasted (optional)

Platter/ board:

2 packages
(4 oz.)

Traditional Spanish Sliced Chorizo

2 packages
(4 oz.)

Serrano Ham

1 package
(8.8 oz.)

Manchego Cheese

1 can
(5.25 oz.)

GOYA® Olives Stuffed with Minced Anchovies

⅓ cup

GOYA® Fancy Pimientos , sliced

small bunch each red and green grapes

½ cup

dried apricots

½ cup

toasted almonds

½ cup

cherry tomatoes

fresh figs, halved

baguette, sliced, optional

breadstick twists, optional

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Directions

Kitchen View

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 <a title="Marinated Olives" href="umb://document/bc0fd8e59b744140ad68e6b0af796443" data-udi="umb://document/bc0fd8e59b744140ad68e6b0af796443">Marinated Olives</a> recipe, sliced chorizo, Serrano ham, cheese, baguette, breadsticks, stuffed olives, fancy pimientos, grapes, dried apricots, almonds, cherry tomatoes and figs.