Spanish · Dinner
Cured Meat and Cheese Board
A Spanish cured meat and cheese board featuring jamon serrano and chorizo alongside manchego cheese, marcona almonds, membrillo, cornichons and olives, served with toasted baguette. Built for grazing, it pairs cured pork's salt and fat with sweet quince paste, briny pickles and nutty sheep's-milk cheese at room temperature.
$7
12 minsPrep
5 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
642Calories
38.5gProtein
42.8gFat
30.1gCarbs
12.6gSugar
3.8gFiber
2954mgSodium
138mgChol
15.2gSat Fat
521mgPotassium
398mgCalcium
3.1mgIron
3.2mcgVitamin B12
5.8mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the baguette and toast in a dry pan over medium heat for 2-3 minutes, turning once, until golden and crisp. Arrange the jamon serrano, chorizo, manchego, membrillo, almonds, olives and cornichons in clusters on a board.
2
Plate
Drizzle olive oil lightly over the manchego and jamon, then serve the board immediately at room temperature with the toasted baguette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g jamon serrano
- 2.8 oz80g Spanish cured chorizo
- 2.8 oz80g manchego cheese
- 2 oz56g membrillo (quince paste)
- 1.4 oz40g marcona almonds
- 3.2 oz90g, about a third of a small baguette baguette
- 8-10 green olives
- 44 cornichons (gherkins)
- 2 tsp2 tsp olive oil
