Spanish-Inspired Snack Board
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
Cooked fresh shrimp
1 cup(s), green variety, seedless
2 head(s), red variety, separated into leaves
- 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.
- 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.
- Serving size: one-fourth of board