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Spanish Cheese and Meat Board

If you are ever out for a Spanish meal, or want to create one at home, and don't know what to have, a good place to start is selection of Spanish cheeses. Or maybe I should say a cheese and meat plate, as to me I would always choose some of both.
A board like this makes a great, easy appetizer or lunch at any time of year, but particularly if you are looking for something with little effort over the summer. It would also be good to start or round off a dinner party.
Prep Time5 minutes
Total Time5 minutes
Servings: 2 or more, depending on how served
Author: From Caroline's Cooking

Ingredients

  • 4 oz Manchego cheese approx
  • 2 oz Mahon cheese approx, or other Spanish cheese as available
  • 2 oz Garrotxa cheese approx, or other Spanish cheese as available eg Cabrales. (Learn about Spanish cheeses here.)
  • 4 slices Jamon Serrano or Jamon iberico if available (Available at Whole Foods, Nashua, NH) (Serrano Ham is also available at Shaw's in Milford, NH)
  • 6 slices chorizo approx, mild or spicy (picante) as you prefer (Spanish Chorizo, rather than Mexican Chorizo preferred) (Spanish Chorizo is available at Shaw's in Milford, NH)
  • 6 slices other Spanish cured meats (See other Spanish Cured meats here; Learn more here). Alternatively, use available Salami, and other meats.
  • 10 marcona almonds or equivalent
  • 4 slices pan con tomate (for recipe, see here).
  • 1 handful olives eg manzanilla
  • 2 - 3 slices membrillo quince jelly/paste approx (2-3 slices is around 1oz/30g total)

Instructions

  • Thinly slice the cheese and meats, if not already sliced.
  • Arrange the slices around a plate or wooden board, with the almonds, bread, olives and membrillo on the side. You can also cut the slices of membrillo in half as triangles and place one on each triangle slice of Manchego, as in pictures above.
  • Adjust quantities to the number of people/course you are serving.

Notes

Quantities are all approximate and depend on what you have available etc.