Spanish-Style Snack Board

with Shishitos, Creamy Romesco & Saffron Mayo

35 MIN

$28.99 4 Servings

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From the Test Kitchen

This vibrant charcuterie board pulls inspiration from Spanish cuisine with snacks like spiced, roasted shishito peppers, a saffron mayo dipper, and creamy romesco, plus your typical assortment of cured meats and cheeses (including our new grand cru cheese).
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
2 Small Baguettes
6 oz Shishito Peppers
1 oz Sliced Roasted Red Peppers
3 oz Coppa
3 Tbsps Romesco Sauce (Contains Almonds)
2 oz Smoked Gouda Cheese
2 oz Grand Cru® Cheese
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
½ cup Marinated Artichoke Hearts
2 Tbsps Mascarpone Cheese
2 Tbsps Mayonnaise
1 Lemon
1 pinch Saffron
2 cloves Garlic
1 oz Castelvetrano Olives (May Contain Pits)

step-by-step

instructions

1 Prepare the ingredients

Preheat the oven to 450°F. Slice the baguettes into equal-sized rounds. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; remove the seeds. Thinly slice the gouda. Thinly slice the grand cru. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the mascarpone and romesco sauce. Place the saffron in a separate bowl; add 2 teaspoons of hot water. Set aside to steep (or bloom) at least 10 minutes.

2 Roast the peppers & toast the baguettes

Wash and dry the shishito peppers. Line a sheet pan with foil. Place the shishito peppers on the foil. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the baguette rounds to other side of the sheet pan; arrange in an even layer. Drizzle with olive oil and season with salt and pepper. Return to the oven and roast 4 to 6 minutes, or until the bread is toasted and the peppers are charred and softened. Remove from the oven. Evenly top the roasted shishito peppers with the juice of 1 lemon half.

3 Make the artichoke-olive mixture

Meanwhile, in a small pot, combine the artichokes, olives, red peppers, smashed garlic cloves, and 1/4 cup of olive oil; season with salt, pepper, and a pinch of the remaining spice blend (you will have extra). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened and heated through. Turn off the heat; stir in the lemon zest and the juice of the remaining lemon half.

4 Make the saffron mayo & assemble the board

To the bowl of bloomed saffron, add the mayonnaise; season with salt and pepper. Stir to combine. On a serving platter, arrange the finished shishito peppers, toasted baguettes, artichoke-olive mixture, sliced cheeses, saffron mayo, creamy romesco, coppa, and prosciutto (removing the plastic lining between the slices) as desired. Enjoy!