Easy Summer Picnic

Ingredients

• 1 large red bell pepper
• 1 tablespoon sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 0.125 teaspoon salt
• 2 ounces thinly sliced serrano ham, prosciutto or jamón Ibérico, cut into 16 pieces
• 4 firm ripe plums, peaches or nectarines, pitted and quartered
• 1 cup multi-grain crackers
• 0.5 whole-grain baguette
• 4 ounces Manchego cheese
• 3 ounces quince paste, sliced
• 3 ounces Spanish-style chorizo, sliced
• 0.33333334326744 cup Marcona almonds
• 0.5 cup assorted olives

Instructions

1. Preheat grill to high.
2. Grill pepper, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
3. Peel the pepper with your fingers. (It’s OK if a little skin is left behind. For the best flavor, don’t rinse the peppers.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
4. Combine the pepper with vinegar, oil, parsley and salt in a small bowl. Set aside.
5. Wrap a piece of ham (or prosciutto or jamón Ibérico) around each piece of plum, peach or nectarine. Set aside.
6. Arrange crackers, bread, cheese, quince paste, chorizo, almonds, olives, ham-wrapped fruit and peppers on a platter (or platters).