Spanish-Inspired Snack Board
8
Points®
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 ready to serve gazpacho
2 cup(s)
Cooked frozen shrimp
8 oz
Romesco sauce
⅔ cup(s)
Marcona almonds (salted, with oil)
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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