Ingredients

• 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