Tapas Platter
A tapas platter is a board of small Spanish-style bites to share with drinks: cured meats, cheese, olives, nuts, fruit and bread. This one uses serrano ham, sliced cured chorizo, Manchego, green olives, salted almonds and grapes, with olive oil toasts to scoop it all up. Only the bread needs the oven, so the board is ready in 30 minutes for four.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Per serving
- 570kcal
What goes on a tapas platter
Tapas are small Spanish plates, eaten with drinks, and a platter is the easiest way to serve them at home. Aim for a mix of salty, sweet and crunchy: ham and chorizo, a nutty cheese, briny olives, almonds and sweet grapes. The warm bread holds it all together.
Buy cured, sliceable chorizo, not the raw cooking kind. Manchego is a hard sheep's milk cheese from Spain, and aged versions have a deeper flavour. Serve olives with their stones and put a small bowl out for them. Everything on the list is bought ready to eat, which keeps the work to slicing and arranging.
How to make a tapas platter
Tap a time to start a timer.
- Warm up the cheese and meats Take the ham, chorizo and Manchego out of the fridge before serving. Cold dulls their flavour. Heat the oven to 200°C (180°C fan), gas 6.
- Toast the bread Slice the baguette into 1cm rounds and lay them on the baking tray. Drizzle with the olive oil and toast for , until golden at the edges.
- Lay out the meats Fold the ham into loose ribbons on one side of the board. Fan the chorizo slices in a row alongside.
- Cut the cheese Cut the Manchego into thin triangles or small cubes, leaving the rind on. Place it in its own section so the flavours stay apart.
- Fill in the gaps Put the olives and almonds in small bowls and set them on the board. Add the grapes and pile the warm toast in the remaining space.
Serving and adding to the platter
Warm baguette toasts are good with a dip, such as homemade mayonnaise. To make the board bigger, add marinated prawns, or bake your own bread with the baguette recipe. Serve with a dry white wine, a fino sherry or a cold lager.
Common problems and fixes for Tapas Platter
- The board looks crowded or muddled.
- Everything is touching. Group each item in its own area and use small bowls for the olives and nuts, leaving gaps between the groups.
- The toast goes soft.
- It was left to steam in a pile. Toast just before serving, and cool the slices in a single layer on a rack or plate for a minute.
- The chorizo is raw or greasy.
- You may have bought cooking chorizo. For a platter you need ready-to-eat cured chorizo, labelled as sliceable. Raw chorizo must be fried or baked until steaming hot with no pink.
Frequently asked questions about Tapas Platter
How much food do you need per person for tapas?
For a starter or light lunch, allow about 25g of ham, 25g of chorizo and 40g of cheese per person. For a main, double the quantities and add more bread.
What goes on a tapas platter?
The classics are cured meats, Manchego, olives, almonds, bread and fruit. Marinated prawns, roasted peppers or a tortilla also suit it.
Can you prepare a tapas platter ahead?
You can slice the cheese and meat a few hours ahead and keep them covered in the fridge. Toast the bread just before serving, and bring the meats and cheese out 10 minutes early.
What can I use instead of Manchego?
Mature Cheddar works, as does Idiazabal, a Spanish smoked sheep's cheese. Parma ham can replace serrano ham.
How did you like the recipe?
4.7 / 5 · 5 ratings
