Ingredients:

  • 8 oz (225g) Manchego cheese, aged 6–12 months
  • 4 oz (115g) Spanish chorizo, thinly sliced
  • 4 oz (115g) Jamón Serrano, torn into ribbons
  • 1/2 cup (70g) Marcona almonds, toasted
  • 4 oz (115g) Quince paste (Membrillo), cubed or sliced
  • 1 cup (150g) Fresh grapes
  • 1/2 cup (90g) Manzanilla olives, pitted
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 pinch (1g) Smoked paprika

Instructions:

  1. Remove the Manchego cheese from the refrigerator 30–60 minutes before serving to allow it to reach room temperature.
  2. Slice the Manchego cheese into uniform triangles or thin rectangles.
  3. Arrange the Spanish chorizo and Jamón Serrano on the board in ribbons or folds to create height.
  4. If raw, toast the Marcona almonds in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly golden.
  5. Cube the quince paste into small, bite-sized squares.
  6. Place the olives and toasted almonds in small ceramic ramekins and position them on the board as anchors.
  7. Cluster the sliced Manchego and meats around the bowls, filling remaining gaps with grapes and quince paste.
  8. Finish the board with a light drizzle of extra virgin olive oil over the almonds and a dusting of smoked paprika.