1/2 cup marinated mixed olives
1/2 cup Spiced Marcona Almonds, recipe follows
1 soft Spanish cheese, such as Cabra Romero
1 wedge mild Spanish cheese, such as Manchego
4 ounces sliced jamon serrano
1 hunk of Spanish blue cheese, such as Cabrales, or a smoky cheese
1/4 cup quince paste or honey
Assorted crackers, for serving
3 cups Marcona almonds
3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
On a large serving board, arrange the olives and almonds next to the soft cheese, the jamon next to the mild cheese, and the quince paste next to the blue cheese.
Serve with crackers on the side.
Preheat the oven to 350 degrees F.
Place the almonds, olive oil, paprika, rosemary and salt on a rimmed baking sheet and toss until evenly combined. Bake until lightly browned and fragrant, tossing halfway through, about 10 minutes.
Transfer the almonds to a bowl and let cool completely. Store in an airtight container until ready to use.