- 1 lb. Serrano ham, chorizo or sobrassada
- 1 lb. Mahon cheese
- 12 oz. Manchego cheese
- 1 jar Mezzetta® baby corn (drained)
- 1 jar Napa Valley Bistro® Applewood Smoked Olives (drained)
- 1 tuna & anchovy salad
- 1 Romesco sauce
- 4 oz. quince paste
- 1 c. Marcona almonds
- *Calculated ingredients may not always be as accurate as the original recipe.
Arrange the slices of meat on a large decorative platter. Intersperse the smoked olives and baby corn throughout the meat.
To create more contrast on the platter, leave the Mahon cheese in a large wedge and dice the Manchego. Cut the quince paste into cubes and sprinkle the almonds around.
Place both the romesco sauce and tuna salad into bowls on the platter. Serve with sliced baguette.