Preheat oven to 200°C (400°F). Slice the sourdough loaf diagonally into 1/2-inch (1.2 cm) slices. Arrange slices on a baking sheet, brush both sides lightly with 2 tablespoons olive oil, and bake for 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly; rub each slice with a garlic clove while still warm to lightly infuse with garlic.

Warm olives

While bread toasts, heat a small skillet over medium heat. Add 1 tablespoon olive oil and the marinated olives. Warm, stirring occasionally, for 3–4 minutes until heated through and fragrant. Transfer to a small serving bowl and sprinkle with half the chopped fresh herbs, a pinch (about 1/4 tsp) sea salt, and a grind of black pepper.

Arrange cured meats and cheeses

On a large wooden board or platter, fan the prosciutto and salami into separate sections. Place the manchego wedges in a cluster and put the soft cheese (if using burrata, place whole; if goat cheese, shape into a small log or quenelle) in another spot. Drizzle the soft cheese with 1 tablespoon honey and scatter a pinch of lemon zest and a little thyme over it.

Add accoutrements

Place the warmed olives, marcona almonds, and pickles/cornichons in small bowls or piles around the platter. Spoon the remaining 1 tablespoon honey into a small ramekin next to whole-grain mustard in another ramekin for guests to use. Scatter the toasted bread slices around the board.

Finish and season

Sprinkle the remaining chopped herbs over the platter, squeeze the quartered lemon over the marinated olives and gently over the soft cheese if desired. Drizzle the remaining 1 tablespoon olive oil over cheese wedges and nuts, then finish with the remaining sea salt (about 3/4 tsp total used across items) and freshly ground black pepper to taste.

Serve

Serve the shared plate immediately while bread is still slightly warm. Encourage guests to combine meats, cheeses, olives, nuts and bread on their plates. Refill small bowls as needed.