Serrano Ham and Manchego Cheese
This classic Spanish ham and cheese gets an Italian twist.
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Michael Chiarello serves up this Spanish staple with Mediterranean flavors.
1 (1 lb.) piece Manchego cheese
1/2 lb. thinly sliced Serrano ham
extra-virgin olive oil, for drizzling
freshly ground black pepper
Slice Manchego cheese into thin pieces, about the same size as the ham.
Cut both the Serrano and Manchego into the desired sized pieces.
Alternating the Serrano and Manchego, arrange the slices attractively around the platter. (Can be assembled up to this point a day ahead and refrigerated overnight. Bring to room temperature before serving.)
Drizzle with extra-virgin olive oil and garnish with pepper, if desired.
Serve family style, giving each guest an appetizer plate and fork.
Quesadillas are classy nibbles for a glamping party, and they're so easy to make with a camp stove.