Crimson Tide Chorizo Cherries (Printable)

Savor vibrant chorizo, roasted red peppers, and fresh cherries arranged on crispy white crackers.

# What You Need:

→ 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 or rice crackers)

→ Dressing

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

# Steps:

01 - Place white crackers closely together on a large serving platter to form a solid base.
02 - Create a flowing S-shaped line over the crackers using overlapping slices of chorizo, roasted red pepper strips, and halved cherries, alternating for color and texture.
03 - Lightly drizzle extra virgin olive oil and balsamic glaze over the arranged red ingredients.
04 - Sprinkle freshly ground black pepper according to taste.
05 - Optionally garnish with finely chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent minutes, which feels like the best kind of magic.
  • The sweet-salty-spicy balance hits differently when it's all arranged together on one cracker, a little flavor explosion.
  • You can prep it completely ahead and still serve it looking absolutely pristine.
02 -
  • Slice the chorizo thin enough that it's still slightly flexible, or it won't drape gracefully over the crackers.
  • Pit and halve your cherries right before assembly, because they'll start to weep if they sit too long, and you want them jewel-bright when people see them.
03 -
  • Use a small spoon for the drizzle so you don't accidentally oversaturate the crackers and turn them soggy.
  • If your roasted red peppers are packed in oil, pat them dry before slicing; excess moisture is the enemy of crispness.
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