Deli Plate Recipe
Spanish Ham, Pickles & Parmesan
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Ingredients
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Charcuterie & Cheese
Pickles & Vegetables
Accompaniments & Bread
Finishing & Garnish
Method
Charcuterie & Cheese
- 1
Arrange ham
If the Spanish ham is not pre-sliced, slice it as thinly as possible. Fan or fold the slices into small rosettes or loose piles and arrange them on one side of the serving board or plate. Use about half (4 oz) on each side if building two portions.
- 2
Prepare cheese
If using a wedge of Manchego or Parmesan, shave or slice into thin shards, or break into bite-sized pieces. Arrange the cheese next to the ham so guests can easily pair meat and cheese.
Pickles & Vegetables
- 3
Prepare cornichons and pickles
Halve the cornichons or small dill pickles lengthwise so they’re easy to pick up. Place them in a small cluster near the ham.
- 4
Plate olives
Drain the marinated olives and place them in a small bowl or nestle them directly on the board. If olives are large and unpitted, pit and halve them first.
- 5
Add pickled onions and tomatoes
Arrange the pickled red onions in a loose pile. If using cherry tomatoes, halve or leave whole depending on size and place them next to the pickles for color and acidity.
Accompaniments & Bread
- 6
Toast bread
Preheat the broiler or a skillet. Lightly brush both sides of the bread slices with 1 tbs olive oil. Toast under the broiler 1–2 minutes per side until golden and crisp, or cook in a hot skillet 1–2 minutes per side. For extra flavor, rub a cut garlic clove over the warm toast after toasting.
- 7
Arrange crackers
Place crackers or remaining bread slices in a small stack or fan on the board so they’re easy to grab.
Finishing & Garnish
- 8
Drizzle and season
Lightly drizzle remaining 1 tbs olive oil over the cheese shards and some of the bread if desired. Sprinkle freshly ground black pepper over the cheese and ham (to taste).
- 9
Garnish and serve
Scatter fresh parsley or microgreens over the plate for color. Tuck lemon wedges on the board for anyone who wants an extra bright squeeze over the tomatoes or pickles. Ensure utensils (small forks or toothpicks) and plates are available for guests to serve themselves.