Crimson Tide Chorizo Cherries (Printable Version)

S-curved chorizo, roasted red peppers, and cherries atop crackers create a vivid starter.

# What You'll 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, for garnish)

→ 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 - Place the white crackers closely together on a large serving platter, creating a compact base.
02 - Layer thinly sliced chorizo, roasted red pepper strips, and halved cherries in an alternating pattern over the crackers, shaping a flowing S-curve.
03 - Drizzle extra virgin olive oil and balsamic glaze gently across the red ingredients.
04 - Sprinkle freshly ground black pepper to taste.
05 - Optionally, garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, so you can stop stressing and start impressing.
  • The combination of spicy, sweet, and savory hits every note your guests won't expect from something this simple.
  • Everyone assumes you spent hours on it, which is the best kind of kitchen secret.
02 -
  • Slice the chorizo thin enough to be delicate but thick enough to hold its shape—I ruined my first attempt by going too thin and watching it just collapse on the cracker.
  • Cherry halves weep if you cut them too early, so pit and halve them right before assembly, or they'll turn everything soggy and lose their jewel-like appearance.
03 -
  • A sharp knife makes slicing chorizo clean and neat—dull knives tear it and ruin the visual impact.
  • If your roasted red peppers are watery, pat them dry with a paper towel before arranging, or they'll make the crackers soggy.
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