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Active Time:40 minsTotal Time:1 hrServings:6Yield:6 servingJump to Nutrition Facts
Active Time:40 minsTotal Time:1 hrServings:6Yield:6 serving
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 serving
Yield:
6 serving
Jump to Nutrition Facts
Jump to recipe
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Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1largered bell pepper1tablespoonsherry vinegar1tablespoonextra-virgin olive oil1tablespoonchopped fresh parsley⅛teaspoonsalt2ouncesthinly sliced serrano ham, prosciutto or jamón ibérico, cut into 16 pieces4firm ripe plums, peaches or nectarines, pitted and quartered1cupmultigrain crackers½whole-grain baguette4ouncesmanchego cheese3 ounces quince paste, sliced3ouncesSpanish-style chorizo, sliced⅓cupMarcona almonds½cupassorted olives
Cook Mode(Keep screen awake)
Ingredients
1largered bell pepper
1tablespoonsherry vinegar
1tablespoonextra-virgin olive oil
1tablespoonchopped fresh parsley
⅛teaspoonsalt
2ouncesthinly sliced serrano ham, prosciutto or jamón ibérico, cut into 16 pieces
4firm ripe plums, peaches or nectarines, pitted and quartered
1cupmultigrain crackers
½whole-grain baguette
4ouncesmanchego cheese
3 ounces quince paste, sliced
3ouncesSpanish-style chorizo, sliced
⅓cupMarcona almonds
½cupassorted olives
DirectionsPreheat 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).Frequently Asked QuestionsIt’s a fruit jelly, also known as membrillo or quince cheese. It’s made from quince, a pear-like fruit harvested in the fall. The jelly is sweet and a little astringent, and it’s typically served with cheese or used as a spread for bread, crackers and pastries.Store cut stonefruitin the refrigerator in airtight containers where they will last for up to 5 days. Fruits that don’t do well cut and stored are apples, pears, bananas and avocados because once they’re cut, they will start browning.Like most perishables, dry-cured ham can be out of the fridge for 2 hours and about an hour if the temperatures are nearing 90°F. It’s best to anticipate how much ham will be eaten at the picnic within that time, so you’re not wasting food, and it’s best to keep it chilled in a cooler until ready to serve.Extra-hard cheeses like Parmigiano-Reggiano, Pecorino, Cheddar, Grana Padano, Gruyère, Mimolette or Emmentaler can beleft out of the fridgefor much longer than softer cheeses, but they’ll last longer if you keep them refrigerated. This recipe calls for semihard manchego, which should be refrigerated within 2 hours—or 1 hour if the temperatures are 90°F. It’s always best to get perishables back into a fridge or cooler as soon as everyone is done eating.EatingWell Magazine, July/August 2018
Directions
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).Frequently Asked QuestionsIt’s a fruit jelly, also known as membrillo or quince cheese. It’s made from quince, a pear-like fruit harvested in the fall. The jelly is sweet and a little astringent, and it’s typically served with cheese or used as a spread for bread, crackers and pastries.Store cut stonefruitin the refrigerator in airtight containers where they will last for up to 5 days. Fruits that don’t do well cut and stored are apples, pears, bananas and avocados because once they’re cut, they will start browning.Like most perishables, dry-cured ham can be out of the fridge for 2 hours and about an hour if the temperatures are nearing 90°F. It’s best to anticipate how much ham will be eaten at the picnic within that time, so you’re not wasting food, and it’s best to keep it chilled in a cooler until ready to serve.Extra-hard cheeses like Parmigiano-Reggiano, Pecorino, Cheddar, Grana Padano, Gruyère, Mimolette or Emmentaler can beleft out of the fridgefor much longer than softer cheeses, but they’ll last longer if you keep them refrigerated. This recipe calls for semihard manchego, which should be refrigerated within 2 hours—or 1 hour if the temperatures are 90°F. It’s always best to get perishables back into a fridge or cooler as soon as everyone is done eating.
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).
Frequently Asked QuestionsIt’s a fruit jelly, also known as membrillo or quince cheese. It’s made from quince, a pear-like fruit harvested in the fall. The jelly is sweet and a little astringent, and it’s typically served with cheese or used as a spread for bread, crackers and pastries.Store cut stonefruitin the refrigerator in airtight containers where they will last for up to 5 days. Fruits that don’t do well cut and stored are apples, pears, bananas and avocados because once they’re cut, they will start browning.Like most perishables, dry-cured ham can be out of the fridge for 2 hours and about an hour if the temperatures are nearing 90°F. It’s best to anticipate how much ham will be eaten at the picnic within that time, so you’re not wasting food, and it’s best to keep it chilled in a cooler until ready to serve.Extra-hard cheeses like Parmigiano-Reggiano, Pecorino, Cheddar, Grana Padano, Gruyère, Mimolette or Emmentaler can beleft out of the fridgefor much longer than softer cheeses, but they’ll last longer if you keep them refrigerated. This recipe calls for semihard manchego, which should be refrigerated within 2 hours—or 1 hour if the temperatures are 90°F. It’s always best to get perishables back into a fridge or cooler as soon as everyone is done eating.
Frequently Asked Questions
It’s a fruit jelly, also known as membrillo or quince cheese. It’s made from quince, a pear-like fruit harvested in the fall. The jelly is sweet and a little astringent, and it’s typically served with cheese or used as a spread for bread, crackers and pastries.
Store cut stonefruitin the refrigerator in airtight containers where they will last for up to 5 days. Fruits that don’t do well cut and stored are apples, pears, bananas and avocados because once they’re cut, they will start browning.
Like most perishables, dry-cured ham can be out of the fridge for 2 hours and about an hour if the temperatures are nearing 90°F. It’s best to anticipate how much ham will be eaten at the picnic within that time, so you’re not wasting food, and it’s best to keep it chilled in a cooler until ready to serve.
Extra-hard cheeses like Parmigiano-Reggiano, Pecorino, Cheddar, Grana Padano, Gruyère, Mimolette or Emmentaler can beleft out of the fridgefor much longer than softer cheeses, but they’ll last longer if you keep them refrigerated. This recipe calls for semihard manchego, which should be refrigerated within 2 hours—or 1 hour if the temperatures are 90°F. It’s always best to get perishables back into a fridge or cooler as soon as everyone is done eating.
EatingWell Magazine, July/August 2018
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Nutrition Facts(per serving)387Calories19gFat41gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
andCarrie Myers, M.S.
Carrie Myers, M.S.
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Manchego Cheese.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Manchego Cheese.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture. FoodData Central.Manchego Cheese.
