Tabla de Embutidos y Quesos
La Cena Ligera: The Gentle Evening
The scarred wooden board sits on the counter. A wedge of Manchego yields to the knife. The kitchen falls quiet at nine p.m. A proper tabla isn't a chaotic pile of salami roses and dried fruit. It is a quiet dinner that respects the craft of curing pork. To make Ohio supermarket chorizo taste like a late night in Madrid, slice the meat thin, pour a glass of whatever is open, and let the meat sweat before you even think about eating it.
Before you start
Allow the meats to sweat.
Take the meats and cheeses out of the refrigerator at least 30 to 60 minutes before serving. You are waiting for the fat in the meat to turn slightly translucent and glisten—this temperature shift unlocks the complex, savory flavors.
Ingredients
- rustic sourdough loaf1 large
- Spanish Serrano ham4 oz
- uncured dry Spanish chorizo4 oz
- salchichón or mild salami4 oz
- aged Manchego cheese6 oz
- soft goat cheese6 oz
- Marcona almonds1/2 cup
- Spanish green olives1/2 cup
- quince paste4 tbsp
- soft tomatoes2 large
- garlic clove1 large
- extra virgin olive oil2 tbsp
- flaky sea salt1 tsp
Method
- 01
Organize the board without crowding.
Lay the rested meats out flat so they slightly overlap, rather than rolling them or piling them high. Place the olives and quince paste in separate small bowls so their moisture doesn't interfere with the cured meats.
- 02
Toast the bread to a rough crunch.
You want a firm, sturdy crust that will act like a grater for the garlic and the tomato flesh.
- 03
Rub the hot toast with raw garlic.
Lightly drag the cut side of the garlic clove over the rough surface of the bread to catch subtle, spicy hints without overwhelming the palate.
- 04
Vigorously grate the tomato directly into the bread.
Hold a tomato half and aggressively rub the cut flesh into the toast until only the skin remains in your hand. Discard the skin and let the juices seep into the crumb.
- 05
Dress the tomato bread and serve.
Drizzle the bread generously with olive oil, sprinkle with flaky sea salt, and serve immediately alongside the room-temperature meats and cheeses.
Notes
Seek out Spanish charcuterie trio packs.
Most major local supermarkets sell sampler packs featuring Serrano, Chorizo, and Salchichón, offering a perfect, economical hack for weeknight authenticity without buying full deli logs.
Do not use raw Mexican chorizo.
Authentic Spanish chorizo is a firm, dry-cured sausage heavily seasoned with smoked paprika. It is meant to be sliced and eaten raw, entirely distinct from the crumbly Mexican variety that requires cooking.
From Cook Spanish in America.