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Ingredients
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Cured Meats & Cheese
Bread & Crackers
Accoutrements — savory
Accoutrements — condiments & garnish
Method
Cured Meats & Cheese
Prepare chorizo
If the chorizo is in a log, slice it into 1/8–1/4-inch rounds. Arrange slices in a slightly overlapping fan or in small piles on the platter. If you prefer warmed chorizo, briefly sear slices in a dry skillet over medium heat 30–45 seconds per side until they render some oil and become fragrant; drain on paper towel before arranging.
Prepare Manchego
Trim rind if desired. Cut the Manchego into 1/2-inch-thick wedges or triangles so each piece is easy to pick up. Arrange cheese in a separate cluster or alternating with chorizo on the board to create visual variety.
Bread & Crackers
Slice the baguette into 1/4-inch slices. If you want toasted crostini, brush both sides lightly with 1 tbs olive oil and toast on a sheet pan in a 400°F (200°C) oven for 6–8 minutes, flipping once, until crisp and golden. Arrange slices and assorted crackers in small stacks or fanned out near the cheeses.
Accoutrements — savory
Drain the roasted red peppers and cut into strips. Place cornichons, marinated olives, roasted pepper strips, and Marcona almonds each in small bowls or piles on the platter. Space them so guests can reach each item easily and so colors contrast with cheese and meat.
Accoutrements — condiments & garnish
Spoon the fig jam into a small ramekin or spread quince paste on a small board if using. Put Dijon mustard in a separate small dish. Drizzle the remaining 1 tbs olive oil over the roasted peppers or almonds if desired and lightly season them with the freshly cracked black pepper.
Scatter fresh herbs over the board for aroma and color. Optionally add a few extra whole parsley sprigs or thyme sprigs near the cheese.
Assembly & serving
Select a large wooden board or platter. Start by placing the cheese and chorizo in separate focal areas. Fill in with bowls of olives, cornichons, roasted peppers, and almonds. Add bread slices and crackers around the edges. Place the fig jam and Dijon mustard ramekins where they are easy to reach. Finish by adding a light drizzle of the remaining olive oil across a few items (optional) and a final grind of black pepper over the cheese and nuts.
Serve at room temperature: allow cheeses and cured meat to sit out for 20–30 minutes before serving so flavors open up. Provide small cheese knives, toothpicks and cocktail forks so guests can serve themselves.