Jamon Serrano entertaining plate

Jump to Recipe·Print Recipe

Here’s an easy yet super stylish way to enjoy Jamon Serrano, perfect for after-work drinks or as a weekend entertainer. Jamon Serrano reproduces the traditional Spanish ham method that has been used throughout the centuries by the Serrano Ham experts. It is available in Australia behind the deli counter at major supermarkets. Follow our fabulous Consorcio Serrano on Facebook & Instagram

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Jamon Serrano entertaining plate

Recipe by Samantha Gowing

An easy yet super stylish way to enjoy Jamon Serrano, perfect for after-work drinks or as a weekend entertainer.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Ingredients

Units Scale
6-8 slices/150 grams Jamon Serrano 2 tablespoons semi-dried tomatoes 50 grams Manchego, shaved 2 figs, quartered 6 black olives, pitted Small bunch black grapes halved or whole Micro herbs or chopped herbs 1/2 cup tomatoes, assorted, sliced as required Crackers of your choice

Instructions

  1. Arrange all ingredients on a platter, serve with a glass of Sangria, Tempranillo or your favourite tipple.

Did you make this recipe?

I'd love to see your creation!
Tag @chefsamgowing on Instagram
#chefsamgowing #foodasmedicine

Recipe disclaimer: Every recipe is thoroughly tested; however, results may vary depending on your oven, cookware, ingredients and cooking experience.

https://www.chefsamgowing.com /studio-10-figs/

Picture of Chef Sam Gowing

Chef Sam Gowing

Chef Sam Gowing is one of Australia's leading voices in Food as Medicine, blending over 40 years of culinary expertise with evidence-based nutrition. A Le Cordon Bleu Master's graduate and qualified Clinical Nutritionist, Sam creates delicious, science-backed recipes that support health without compromising on flavour.

Table of Contents

Pan-seared cobia with seaweed, miso butter, almonds, microgreens and edible flowers, photographed by Nelly le Comte

Get my FREE Wellness Cuisine Essentials handbook

Practical food wisdom and healthy cooking principles from 40+ years in food.

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

Accept
Privacy Policy