Crimson Tide Chorizo Cherries (Printable Version)

Spicy chorizo, sweet cherries, and roasted peppers elegantly served on crisp white crackers.

# What You'll Need:

→ Red Ingredients

01 - 4.23 oz cured chorizo sausage, thinly sliced
02 - 3.53 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

# How To Make It:

01 - Arrange the white crackers closely together on a large serving platter, creating a solid base.
02 - Layer overlapping slices of chorizo, roasted red pepper strips, and cherry halves in an S-shaped pattern over the crackers, alternating for visual contrast and texture.
03 - Lightly drizzle extra virgin olive oil and balsamic glaze evenly over the arranged ingredients.
04 - Sprinkle freshly ground black pepper 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 assembly takes less than twenty minutes.
  • The sweet-spicy-salty combo hits different, especially when you bite into a cherry right after chorizo.
  • Guests always ask how you made it, which gives you that quiet satisfaction of doing something a little bit special.
02 -
  • Slice the chorizo thin enough that it actually bends, or it will roll off the crackers and ruin your design.
  • Don't assemble this more than ten minutes before serving, or the crackers start absorbing moisture and everything feels sad.
03 -
  • Keep everything cold until the moment you assemble so flavors stay bright and the crackers hold their structure.
  • The S-curve doesn't need to be perfect—a wavy line is more interesting than geometric anyway.
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