Crimson Tide Appetizer (Print Version)

Vibrant chorizo, cherries, and roasted red peppers arranged on crisp white crackers.

# Components:

→ Red Ingredients

01 - 4.2 oz cured chorizo sausage, thinly sliced
02 - 3.5 oz fresh cherries, pitted and halved
03 - 1 large roasted red bell pepper, sliced into thin strips
04 - 1 tbsp fresh parsley, finely chopped (optional)

→ Crackers

05 - 32 plain white crackers (e.g., water crackers, rice crackers)

→ Dressing

06 - 1 tbsp extra virgin olive oil
07 - 1 tsp balsamic glaze
08 - Freshly ground black pepper, to taste

# Directions:

01 - Arrange the crackers closely together on a large serving platter to form the foundation.
02 - Layer overlapping slices of chorizo, roasted red pepper strips, and cherry halves over the crackers in an S-shaped pattern, alternating for visual appeal and texture.
03 - Drizzle extra virgin olive oil and balsamic glaze evenly over the arranged red ingredients.
04 - Sprinkle freshly ground black pepper to taste.
05 - Optionally, garnish with finely chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • It takes less than half an hour but looks like you spent hours planning the menu.
  • The sweet-spicy-salty combination keeps people reaching for just one more cracker.
  • No cooking skills required, just an eye for color and a steady hand arranging.
02 -
  • Assemble this just before serving because crackers absorb moisture and the cherry juices will start to weep into the peppers, dulling the bright red after thirty minutes.
  • Pit the cherries at least an hour before so you're not hunting for pits in front of guests, and pat them dry so they don't slide around.
  • Buy roasted peppers if you're short on time; homemade tastes better but store-bought looks just as striking on the platter.
03 -
  • If your crackers start to feel soft before serving, slide them onto the platter straight from a fresh box; the crispness matters as much as the toppings.
  • A very sharp knife makes slicing chorizo and peppers effortless and keeps them looking neat rather than torn; dull blades are your enemy here.
Return