About this recipe

A stunning Spanish-inspired spread that brings the spirit of tapas to your table. Thinly sliced jamón ibérico or serrano is arranged alongside a curated selection of Spanish cheeses, olives, marcona almonds, quince paste, and crusty bread — no cooking required, just thoughtful assembly. Perfect for entertaining or a leisurely weekend meal.

Instructions

1. 1

   Remove all cheeses and jamón from the refrigerator at least 20 minutes before serving. Cold cheese mutes flavor — room temperature is essential for the best taste and texture. Slice the manchego cheese into thin wedges and the Mahón into flat pieces. Slice the creamy goat cheese into rounds.

2. 2

   If desired, slice the baguette on the diagonal into ½-inch pieces and toast lightly under a broiler or in a dry skillet over ^[medium heat] for 1–2 minutes per side until just golden. Set aside to cool slightly.

3. 3

   Place small bowls on a large wooden board and fill them with mixed spanish olives and marcona almonds. Arrange the three cheeses in different areas of the board, spacing them apart. Fan the jamón slices in loose, flowing folds between the cheeses — avoid stacking flat, as the folds look more inviting and allow guests to pull pieces easily.

4. 4

   Tuck slices of membrillo (quince paste) next to the manchego cheese — a classic Spanish pairing. Scatter dried figs or cranberries for color and sweetness. Nestle the toasted baguette slices and crackers around the edges. Drizzle the creamy goat cheese rounds lightly with extra-virgin olive oil and finish the entire board with a pinch of flaky sea salt and freshly ground black pepper. Serve immediately.