Prepare the baguette:

Preheat your oven to 350°F (175°C).

Arrange the baguette slices on a baking sheet, and lightly brush each slice with extra virgin olive oil.

Toast the baguette slices in the oven for about 5–7 minutes, or until they are golden and crispy.

Once toasted, remove from the oven and rub each slice with the cut side of a garlic clove to infuse a subtle garlic flavor.

Assemble the tapas:

Place a slice of Jamón Ibérico on each toasted baguette circle.

Garnish with a wedge of Manchego cheese.

Add fresh elements:

For added freshness, you can top each tapa with a small piece of fig or grape.

For a fresh, peppery contrast, you can also add a few arugula leaves or mixed greens on top or serve them on the side.

Season and serve:

Lightly sprinkle the tapas with sea salt and freshly ground black pepper.

Drizzle with a bit more extra virgin olive oil if desired.

Presentation:

Arrange the tapas on a serving platter.

If you’ve added arugula or greens, scatter them around the platter for a vibrant, colorful presentation.

Serving Suggestions:

These tapas can be served as a starter or as part of a tapa spread.

Pair with a glass of Spanish red wine, like Rioja, or a crisp white wine, such as Albariño.