Crimson Tide Chorizo Cherries (Printer-Friendly)

A striking blend of chorizo, cherries, and roasted peppers served on crisp 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, 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 Cook:

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

# Expert Advice:

01 -
  • It takes less than half an hour but looks like you spent hours in the kitchen.
  • The sweet cherries against spicy chorizo create this unexpected flavor conversation that keeps people reaching back.
  • You can throw it together moments before serving without any stress or last-minute cooking.
02 -
  • Arrange the crackers as close to serving time as possible, or they'll start absorbing moisture from the air and go soft faster than you'd expect.
  • The S-curve doesn't have to be perfect—what matters is that the colors alternate and create visual rhythm, so stop overthinking the geometry.
03 -
  • Let your chorizo come to room temperature for a few minutes before slicing; it'll be easier to work with and the flavors will be more pronounced.
  • If you're making this for a crowd, pre-slice everything and keep it in separate containers until the last moment, which means you can assemble the whole thing in three minutes flat.
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