easy summer picnic

Pork

Grab a blanket and head to the park! This delicious summer picnic spread is best served with a sparkling wine, such as cava or prosecco.

1 large red bell pepper
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
⅛ 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 multigrain crackers
½ whole-grain baguette
4 ounces manchego cheese
3 ounces quince paste, sliced
3 ounces spanish-style chorizo, sliced
⅓ cup marcona almonds
½ cup assorted olives

Preheat grill to high.
Grill 1 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 skin.
Peel the pepper with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the pepper.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
Combine the pepper with 1 tablespoon vinegar, 1 tablespoon oil, 1 tablespoon parsley and 1/8 teaspoon salt in a small bowl. Set aside.
Wrap a piece of ham (or prosciutto or jamón Ibérico) around each piece of plum, peach or nectarine. Set aside.
Arrange 1 cup crackers, 1/2 baguette, 4 ounces cheese, 3 ounces quince paste, 3 ounces chorizo, 1/3 cup almonds, 1/2 cup olives, ham-wrapped fruit and peppers on a platter (or platters).