Photo of Spanish-Inspired Snack Board by WW

Spanish-Inspired Snack Board

Points® value
Total Time
35 min
15 min
20 min
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.


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


Marcona almonds

¼ cup(s)


1 cup(s), green variety, seedless

Belgian endive

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

Cooked asparagus

12 oz


  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