Low FODMAP Spanish Tapas Board with Manchego, Chorizo & Olives
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Learn more →Ingredients
6 servings
For the board
- 8 oz manchego cheese
- 6 oz spanish cured chorizo, sliced ¼-inch thick
- 1 cup mixed olives (such as manzanilla and kalamata)
- 4 oz marcona almonds
Ingredient noteA serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains about 2 1/4 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid almonds, please tap it and change its rating to Red.
- ½ cup roasted red peppers, drained and sliced
For the marinated olives
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 1 strip orange zest (about 2 inches)
For serving
- 1 baguette, sliced on the bias
Can be omittedbaguette
- 2 tbsp honey (optional)
Can be omittedhoney
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Warm the olive oil in a small skillet over medium-low heat until it shimmers. Add the smoked paprika, dried thyme, red pepper flakes, and orange zest strip, and stir for about 30 seconds until fragrant. Add the olives and toss to coat, cooking for 1–2 minutes until warmed through. Transfer to a small serving bowl.
- 2
Cut the Manchego into a combination of thin slices and small wedges so guests can choose their preferred portion. Fan or stack the pieces in one section of the board.
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