Tabla de Quesos y Embutidos

• 42g / 1.5 oz thinly sliced Jamón Serrano, room temperature
• 34g / 1.2 oz thinly sliced Chorizo Ibérico, room temperature
• 34g / 1.2 oz sliced Manchego cheese, room temperature
• 40g / 1.2 oz sliced Caña de Cabra, room temperature
• 40g / 2-3 pieces striped cucumber about 1 inch thick, cut on a bias/oblique cut
• 25g / 2 pieces charred piquillo pepper room temperature
• 40g / 4-5 white grape cluster, on the vine
• 40g / 4-5 red grape cluster, on the vine
• 50g / 1 small ramekin mixed olives, room temperature
• Full portion Pan con Tomate (3 pcs)
• 10g / 1 piece of membrillo diced perfectly, 1/2" inch cubes
• 8g / 3 ea piparra peppers
• 15g / 1 tbsp golden raisins
• 1g / 2-3 basil leaves torn
• 1g / 3-4 dill leaves torn
• Olive oil, to garnish
• Maldon salt, to garnish
• Fresh pepper, to garnish

• Plate as pictured

For prep before service. Keep refrigerated until service.

• Cut 1/8 inch thick triangular slices of Manchego and portion 34g / 1.2 oz. Wrap them in parchment paper.
• Cut Mahon in sticks 1/4 inch thick and 1.5 inch long and portion 34g /1.2 oz per portion. Wrap them in parchment paper.
• Cut 34g / 1.2 oz slices of Caña de Cabra. Place parchment paper in between slices.
• Cut 1/8 inch thick slices of Chorizo Ibérico and portion 34g / 1.2 oz. Wrap them in parchment paper.
• Cut 1/8 inch thick slices of Salchichon Ibérico and portion 34g / 1.2 oz. Wrap them in parchment paper.

• Every time we start a Manchego cheese, cut the whole wheel 16 pieces. Wrap each piece in plastic film and set aside in refrigerator.
• Keep your herbs fresh and green!!!
• When cleaning Jamón Serrano keep as much as the white fat on it. That’s where the flavor is!
• Membrillo should be cut daily. Look at how many portions of tablas de quesos you will likely sell and prep for the day. Membrillo should be covered so it does not dry out.