Tapas treats - the ultimate shareable platter
There’s something effortlessly convivial about a table laid with picky bits and glasses that keep getting refilled. It is relaxed, generous and made for sharing.
If you’re hosting friends for a cosy evening in, here’s how to build a tapas platter that feels abundant without being difficult to prepare - and makes excellent use of some of our favourite deli finds.
What makes a great tapas platter?
A great spread is all about contrast: salty and sweet, crunchy and creamy, rich and fresh. It should look generous and slightly unplanned — even if you’ve thought it through carefully. The magic is in variety.
Build your board
Meats
Whole Milano salami
Rich, savoury and beautifully balanced, this classic Italian Milano salami slices perfectly for sharing. Serve thinly sliced so everyone can help themselves.
Cured meats
A ready-prepared trio of Prosciutto Crudo, Milano Salami and Coppa — three distinct cured meats with different textures and depths of flavour. Salty, silky, peppery and rich, this makes building your board effortless and gives guests variety without any extra slicing.
Fish
Anchovies
Top small toasts with a smear of butter or creamy cheese and a single anchovy fillet. Salty, punchy and deeply savoury — a little goes a long way.
Tempura prawns
Crisp, golden and always popular. Available in packs of 26–30 and individually frozen, so you can cook just what you need and keep the rest for another evening.
Antipasti
Olives
A bowl of good olives adds saltiness and bite — they wake up the palate between richer meats and cheeses.
Sun blush tomatoes
Soft, intensely flavoured and glossy with oil. These tomatoes bring colour, sweetness and a Mediterranean warmth to the table.
Organic caponata antipasti
A ready-made mix of smoky aubergine, sweet peppers and olives in a rich tomato sauce. A brilliant vegetarian element that works beautifully with crostini or alongside cheese
Cheese
Choose contrast:
One soft option - goat’s cheese like White Lake Driftwood works beautifully, creamy and tangy.
One firmer cheese — Parmigiano Reggiano adds nuttiness and depth.
Together they balance the sharper, saltier elements on the board.
Bread and crackers
Crostini and crackers are essential for dipping, scooping and stacking.
A small bowl of good extra virgin olive oil and aged balsamic, served with fresh bread or crusty baguette, makes everything feel complete.
Sweet note
A little membrillo (quince paste) brings out the savoury edges of salami and cheese and adds that subtle sweet contrast that makes a platter feel finished.
Finishing touches
Little details make the board feel abundant.
A handful of fresh herbs scattered loosely
A few smoked almonds for depth and warmth
Some crisps for extra crunch
Serve it with style
Arrange everything loosely - group like with like, but don’t make it too neat. Use small bowls for oil, olives and caponata to keep things easy to grab without crowding the board. The goal is generous, not perfect.
Pairings to pour
Tapas and drinks are natural companions. Keep it simple and pour what you enjoy.
A crisp white wine
A dry rosé
Prosecco or sparkling wine
A soft, easy-drinking red
The beauty of a tapas spread is that there’s something for everyone — so choose bottles that are generous, versatile and made for topping up.
Make a night of it
A well-built tapas platter is about sharing good food, good drinks and good conversation - without spending all evening in the kitchen.
Pop into the shop if you’d like help choosing what to include - we’re always happy to help you put something together that feels generous, unfussy and just right.