Crimson Tide spicy chorizo cherries (Printable)

A vibrant dish of spicy chorizo, sweet cherries, and roasted peppers atop crisp white crackers.

# Ingredient List:

→ 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 - Arrange the white crackers closely together on a large serving platter, forming an even base.
02 - Create a flowing S-curve over the crackers using overlapping slices of chorizo, roasted red pepper strips, and cherry halves, alternating to enhance color and texture.
03 - Lightly drizzle extra virgin olive oil and balsamic glaze over the layered red ingredients.
04 - Sprinkle freshly ground black pepper to taste.
05 - Optionally, garnish with finely chopped fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It looks far more complicated than it actually is, which means you get to feel like a culinary genius with minimal effort.
  • The combination of spicy chorizo, sweet cherries, and tangy peppers creates a flavor journey that keeps people reaching for another cracker.
  • You can prep everything ahead and arrange it just before guests arrive, leaving you actually present at your own party.
02 -
  • Arrange this no more than 30 minutes before serving; crackers begin softening once the oil and moisture from the toppings settle in, and there's no coming back from soggy.
  • The thickness of your chorizo slices makes all the difference—too thick and they feel heavy, too thin and they tear when arranging; aim for about the thickness of a coin.
03 -
  • Buying pre-roasted red peppers saves serious time and honestly tastes just as good as roasting your own for this application.
  • If your balsamic glaze is too thick to drizzle, warm it very slightly or thin it with a tiny drop of olive oil.
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