Makes 2 servings, easily doubled
4 thin cantaloupe or other muskmelon slices
— Black pepper in a mill
2 ounces thinly sliced jamon serrano ham
2 to 3 ounces Manchego cheese, thinly sliced
2 sweet red peppers, charred, seeded and cut into large julienne
1 teaspoon red wine vinegar
1 teaspoon capers
— Extra virgin olive oil
4 thick slices of sourdough hearth bread
2 garlic cloves, cut in half crosswise
2 small tomatoes, cut in half crosswise
1/2 cooked Spanish chorizo sausage, thinly sliced
— Maldon sea salt or kosher salt
Set two dinner plates on a clean work surface.
Divide the cantaloupe between the plates, season it with a few turns of black pepper, and drape the jamon serrano over it. Set the cheese alongside.
Put the peppers into a small bowl. Add the vinegar, capers, a splash of olive oil and a few turns of black pepper. Divide it between the plates, setting it next to the cheese.
Toast the bread on both sides until lightly browned.
While the bread toasts, divide the garlic, tomatoes and chorizo between the plates. Set the toasted bread alongside.
Serve immediately, with the salt and olive oil alongside.
To enjoy, rub a garlic clove into the bread, pressing to release its juice. Discard it. Rub tomato onto the bread, pressing firmly so that the flesh of the tomato oozes into the bread. Drizzle with a little olive oil, sprinkle a little salt on top and enjoy, along with the other tapas.
Michele Anna Jordan hosts "Mouthful" each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM. Email Jordan at firstname.lastname@example.org. You'll find her blog, "Eat This Now," at pantry.blogs.pressdemocrat.com.