Crimson Tide Appetizer (Printable Version)

Spicy chorizo, cherries, and roasted peppers flow atop crisp white crackers with olive oil and balsamic.

# 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, thinly sliced into 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

# How-To Steps:

01 - Arrange the white crackers closely together on a large serving platter, forming a continuous base.
02 - Create a flowing S-shaped line over the crackers by layering alternating slices of chorizo, roasted red pepper strips, and cherry halves to balance color and texture.
03 - Lightly drizzle extra virgin olive oil and balsamic glaze evenly over the arranged red ingredients.
04 - Sprinkle freshly ground black pepper to taste for enhanced flavor.
05 - Optionally add finely chopped parsley as garnish and serve immediately.

# Tips for Success:

01 -
  • It looks restaurant-worthy but comes together in under 30 minutes, turning ordinary crackers into something people remember.
  • The contrast of spicy chorizo, sweet cherries, and smoky peppers hits every taste sensation without a single complicated technique.
02 -
  • Slice your chorizo thin enough that you can almost see through it—thick slices will overpower the delicate balance and make each bite feel heavy rather than sophisticated.
  • Pit those cherries well in advance and pat them dry, or moisture will make the crackers weep and your beautiful presentation will get soggy faster than you'd expect.
03 -
  • Keep your knife sharp and wipe it between slices of chorizo; this prevents the meat from tearing and keeps your presentation clean and intentional.
  • Taste a tiny piece of your chorizo before you slice the whole thing—some brands are spicier than others, and you might want to adjust your black pepper accordingly.
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