Surtido De Embutidos "el Nacional" Recipe

Toast bread

Arrange 10 slices of baguette or rustic bread on a baking sheet. Lightly brush each side with 1 tbs olive oil. Toast in a preheated oven at 200°C (390°F) for 6–8 minutes until golden and crisp. Alternatively, grill slices on a skillet over medium heat 2–3 minutes per side.

Prepare tomato and rub

Cut the ripe tomato in half. Halve one half again if very large. Hold a tomato half and rub the cut side vigorously over the warm toasted bread so the pulp transfers to the surface. Discard tomato skins. Sprinkle the rubbed bread lightly with 1/2 tsp coarse sea salt and a light drizzle (about 1 tbs) of extra virgin olive oil.

Slice and portion

If not pre-sliced, slice jamón ibérico, serrano, chorizo, salchichón, and fuet into thin, even pieces (2–3 mm for hams, 3–4 mm for sausages). Cut manchego into 1 cm wedges or 3–4 mm slices. Keep each type of meat and the cheese in small piles so guests can identify varieties.

Arrange on platter

Select a large wooden board or platter. Fan the jamón ibérico into a layered ribbon in one area. Fold serrano slices into gentle rosettes in another. Arrange chorizo and salchichón in overlapping rounds. Place fuet whole or halved with slices fanned beside it. Position the manchego wedges centrally or near one edge for easy access.

Add accompaniments

Scatter Marcona almonds and cornichons in small piles around the meats. Place a small bowl with olives on the board. Tuck the toasted tomato-rubbed bread slices around the edges or in a separate basket to prevent sogginess.

Drizzle any remaining olive oil (about 1 tbs) lightly over manchego or a few pieces of jamón for shine. Sprinkle the remaining 1/2 tsp sea salt lightly over the manchego and a few bread slices if needed. Garnish the board with roughly chopped parsley for color. Insert toothpicks into small piles of cornichons or olives for easy picking. Optionally, serve lemon wedges with the olives to brighten their flavor.

Serve the surtido at room temperature (remove from refrigerator 20–30 minutes before serving) to allow flavors and aromas to open. Provide small plates and napkins. Leftovers: cover tightly and refrigerate up to 3 days; bring back to room temperature 20–30 minutes before serving. Keep bread separate to retain crispness.