Cut a cantaloupe in half, then 1/2 in. wedges. Wrap jamon around melon. Grill 3 red peppers. Once cooked place in bowl and cover with plate to steam for ease of peeling. Peel peppers, remove seeds and slice. Place in bowl. Put Spanish green olives, marinated artichokes, and cherry tomatoes into bowls. Place Spanish blue cheese and Manchego on platter with crackers. Serve on tapas plate.
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