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Charcuterie Board

Spanish-style charcuterie board with serrano ham, chorizo, and aged manchego plus membrillo and pan tumaca. Build a tapas-style platter with cheese-and-meat sections, marcona almonds, roasted red peppers, and fresh strawberries for a bright Iberian bite.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean, Spanish
Calories: 480
Ingredients Method Notes

Ingredients
  

Serrano ham
  • 4 oz serrano ham
Chorizo
  • 4 oz chorizo, sliced
Aged Manchego
  • 4 oz manchego, aged 12 months, sliced
Mahon cheese
  • 4 oz mahón cheese, cubed
Queso de Murcia
  • 4 oz queso de murcia (goat cheese)
Marcona almonds
  • 0.5 cup marcona almonds
Membrillo (quince paste)
  • 0.5 cup membrillo (quince paste)
Spanish olives
  • 0.25 cup pitted Spanish olives
Fresh strawberries
  • 1 cup fresh strawberries
Roasted red peppers
  • 1 Roasted red peppers, sliced
Pan tumaca
  • 1 Pan tumaca (tomato-rubbed toast): crusty bread rubbed with ripe tomato half and olive oil
Fresh rosemary
  • 1 Fresh rosemary

Method
 

Build the Spanish board
  1. Rub thick-sliced crusty bread with a cut tomato half and drizzle olive oil; this is pan tumaca, the base of the Spanish board, and arrange it so guests can pick pieces up easily.
  2. Arrange manchego, mahon, and queso de murcia in separate sections so the cheeses stay distinct on the platter.
  3. Fan serrano ham across one area of the board and place chorizo slices alongside it in a separate cluster.
  4. Add membrillo, marcona almonds, olives, roasted peppers, and strawberries across the remaining open space to create contrasting colors and flavors.
  5. Serve with pan tumaca pieces on the side and scatter fresh rosemary over the board for a finishing cue.

Notes

Key pro tip: keep the cheeses in clean, separate lanes and add membrillo in a spoonable pile so it contrasts glossy-sweet next to salty cured meats. Refrigerate any leftovers in airtight containers for up to 3 days; the sliced meats and fresh strawberries soften after that. Freezing is not recommended for the full board, but you can freeze membrillo portions. Dietary swap: choose a lower-sodium cured ham if you’re reducing salt while keeping the same Spanish charcuterie feel.