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.

EatingWell Magazine, July/August 2018


Recipe Summary

40 mins
1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • 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.

  • 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.

  • Combine the pepper with vinegar, oil, parsley and 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 crackers, bread, cheese, quince paste, chorizo, almonds, olives, ham-wrapped fruit and peppers on a platter (or platters).

Make ahead

Hold wrapped fruit (step 5) at room temperature for up to 2 hours or loosely cover and refrigerate for up to 8 hours.

Nutrition Facts

1 serving
387 calories; protein 14.9g; carbohydrates 41g; dietary fiber 4.7g; sugars 13.7g; fat 18.9g; saturated fat 5.2g; cholesterol 28.1mg; vitamin a iu 1100.4IU; vitamin c 40.9mg; folate 22.7mcg; calcium 65.7mg; iron 2.3mg; magnesium 42.8mg; potassium 203.6mg; sodium 730.7mg; thiamin 0.1mg; added sugar 4g.

1 1/2 starch, 1 fat, 1 fruit, 1 high-fat protein, 1/2 medium-fat protein, 1/2 vegetable