Tapas Platter Recipe
assorted Jamon Iberico, Salchichon, Jamon Serrano, Olives, Manchego and other Cheese
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Ingredients
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Cured Meats
Cheeses
Marinated & Pickled
Bread & Crunch
Accents & Garnish
Method
Cured Meats
- 1
Prepare and arrange cured meats
If not pre-sliced, slice the Jamón Ibérico, Jamón Serrano and Salchichón as thinly as possible (ideally 1–2 mm). Fan slices or fold into loose rosettes for visual appeal. Arrange each meat on separate sections of a large platter or wooden board so guests can easily select their preference.
Cheeses
- 2
Cut and present cheeses
Allow Manchego and any additional cheeses to sit at room temperature for 20–30 minutes before serving to maximize flavor. Cut Manchego into small wedges or thin slices about 1 cm thick. Place cheese portions on the board with small space between types so flavors don’t mingle excessively.
Marinated & Pickled
- 3
Prepare olives and pickles
Drain olives and place them in a small shallow bowl or ramekin to contain brine. If desired, toss olives with 1 tbs of extra-virgin olive oil and a pinch of black pepper. Drain cornichons or pickled peppers and add to a separate small dish or cluster them near the meats for contrast.
Bread & Crunch
- 4
Toast bread and almonds
Preheat oven to 180°C (350°F). Slice the baguette into thin slices (about 5 mm). Arrange slices on a baking sheet, brush lightly with remaining 1 tbs olive oil, and toast 6–8 minutes until golden and crisp. On a separate sheet or in a dry skillet, toast Marcona almonds over medium heat for 3–5 minutes until fragrant, stirring often to avoid burning. Cool slightly.
Assembly & Garnish
- 5
Assemble the tapas platter
Select a large wooden board or platter. Position bowls containing olives and pickles first to anchor the layout. Arrange each sliced cured meat around the bowls in separate groupings. Place cheese wedges in an open area with a small cheese knife if available. Scatter toasted Marcona almonds near the cheeses and place toasted bread slices along the edge. Tuck a few sprigs of fresh rosemary or thyme for a fragrant garnish. Finish by drizzling any bread-crisping oil left over across the bread or lightly over the cheese (optional), and grind a little fresh black pepper over the Manchego.
- 6