Tabla de Quesos

• 40g / 1.35 oz sliced Manchego cheese, room temperature
• 34g / 1.2 oz sliced Caña de Cabra, room temperature
• 40g / 1.35 oz Mahón "sticks", room temperature
• 50g / 1 ramekin mixed olives, room temperature
• Full portion of pan con tomate ( 3pcs)
• 8g / 3 ea piparra peppers
• 40g / 4-5 white grapes on the vine
• 40g / 4-5 red grapes on the vine
• 15g / 1 tbsp of raisins
• less 1g / 3-4 dill sprigs, torn
• 10g / 1 cube membrillo, diced perfectly, 1/2" cube
• 25g / 2 pieces charred piquillo pepper, room temperature
• Olive oil, to garnish
• Maldon salt, to garnish
• Fresh pepper, to garnish

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Plate as pictured.

For prep before service. Keep refrigerated until service‍

• Cut 1/8 inch thick triangular slices of Manchego and portion 40g / 1.35 oz. wrap them in parchment paper.
• Cut Mahón Cheese in sticks 1/4 inch thick and 1.5-inch-long and wrap them in parchment paper, 40g / 1.35 oz per portion.
• Cut 40g 1.35 oz of Caña de Cabra slices and place parchment paper in between slices.
• Membrillo should be only cut per service. Estimate how many orders of tablas de quesos you will sell and cut that. Place on top of a plate with plastic film.
• Garnish with bright, green herbs. No bruised or black herbs.

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• Every time we start a Manchego cheese, cut the whole wheel 16 pieces. Wrap each piece in plastic film and set aside in refrigerator.

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