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Photo of Spanish-Inspired Snack Board by WW

Spanish-Inspired Snack Board

8
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
At the heart of this grazing board is our interpretation of the classic appetizer called Devils on Horseback. We give the bacon-wrapped dates a little Spanish flair by stuffing them with rich Manchego cheese. Served warm, they’re gooey, salty, and absolutely irresistible. Store-bought gazpacho, precooked shrimp, and romesco sauce help to round out the meal.

Ingredients

Dried dates

8 medium

Manchego cheese

1½ oz, cut into 8 equal pieces

Uncooked center cut bacon

2 slice(s), halved lengthwise and then crosswise to form 8 strips

Canned gazpacho soup made with water

2 cup(s)

Cooked fresh shrimp

8 oz

Romesco sauce

⅔ cup(s)

Marcona almonds

¼ cup(s)

Grapes

1 cup(s), green variety, seedless

Belgian endive

2 head(s), red variety, separated into leaves

Cooked asparagus

12 oz

Instructions

  1. Preheat the oven to 400°F. Line a small sheet pan with parchment paper. Cut a lengthwise slit down the top of each date. Remove the pit/seed and stuff 1 piece of cheese into each date. Wrap 1 bacon strip around each date; secure with toothpicks and place on the prepared sheet pan. Bake until the bacon is crisp, 17 to 20 minutes. Remove the toothpicks.
  2. Pour ½ cup gazpacho into each of 4 small glasses or jars. Arrange the gazpacho, dates, shrimp, romesco, almonds, grapes, endive, and asparagus on a large platter, board, or sheet pan.
  3. Serving size: one-fourth of board

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