Shared Plates Recipe

House Shared Plate Platter (serves 4)

1. 1

   Prep and toast bread

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.