Charcuterie tapas

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Charcuterie tapas

14 sept., 02:21 p.m.

From Canada's premier Maître Fromager, Afrim Pristine.

Take a culinary journey around the world, exploring the incredible versatility and rich flavours of cheese.

This dish is a celebration of a classic tapas-style selection of cured meats and cheese from Spain. For Afrim, Barcelona is one of the most inspiring food cities, and it’s the simplicity and quality of ingredients that make it truly special.

Ingredients:

3-Month Manchego cheese
Running of the Bulls sheep milk cheese
Manchego cheese stuffed with black truffles
Iberico chorizo
Iberico ham (36 months aged)
Iberico Salsichon sausage
Marcona almonds
Membrillo (quince paste)
Tortas biscuits

Preparation Tips:

Place cheeses in different sections of the board for variety and visual appeal. Additionally, place softer items like the Membrillo (quince paste) and almonds near firmer cheeses and cured meats – varying textures help make each bite interesting.
For optimal freshness, slice meats just before arranging them. Aim for thin slices to enhance each piece's delicate, melt-in-your-mouth texture.
Pre-slice the Manchego and Running of the Bulls cheese into small wedges or cubes for easy serving. Leave larger pieces of the Manchego with black truffles on the board for a mix of larger and smaller bites,
For an extra touch, you could add sprigs of fresh rosemary or thyme for a splash of green. They’ll look lovely on the board and provide a subtle Mediterranean aroma.
For an added touch, offer Spanish wines like Rioja or a sparkling Cava on the side, which pair well with both the rich cured meats and the Manchego.

Photo by: Maya Dalcourt