1. Toast bread and rub with ripe tomato, olive oil, and salt for quick pan con tomate.

2. Anchor the board with a wedge of manchego, sliced into triangles.

3. Fold jamón and arrange chorizo in shingled rows beside the cheese.

4. Add small bowls for olives and piquillo peppers to keep brine contained.

5. Stack pan con tomate, then sprinkle almonds around and finish with orange wedges for brightness.