Spanish Tapas Board
Ingredients
- Tomato Confit + Green Harissa recipes below
- 1 baguette thinly sliced and toasted with olive oil
- Marinated artichokes from a can, drained and tossed with olive oil, red wine vinegar and garlic
- Marcona almonds
- 2-3 kinds of olives
- Jamon
- Chorizo
- Manchego or other spanish cheese
Green Harissa
- 1 jalapeño
- 1 bunch cilantro
- 1 bunch parsley
- 1 cup fresh spinach
- ½ cup almonds
- 1 clove garlic roughly chopped
- 1 ½ teaspoons freshly-squeezed lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon lemon zest
- 4 tablespoons extra-virgin olive oil divided
- water as needed
Tomato Confit
- 1 pound cherry tomatoes halved
- 1/3 cup good quality olive oil
- 1 pinch saffron about 20 threads
- kosher salt and freshly cracked black pepper to taste
Instructions
For the Harissa
- Combine everything in a food processor and whirl for 2 minutes until smooth. Add a few teaspoons of water if you need to smooth it out. It should be pesto consistency.
For the Tomato Confit
- In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.
- Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.
- After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.
To Assemble
- Combine everything on a large serving platter or board and serve.