Crimson & Gold Gala Platter (Printable)

Colorful appetizer combining cherries, roasted yellow peppers, wine-infused cheese, and gold leaf crackers for visual impact.

# Ingredient List:

→ Deep Reds

01 - 1 cup fresh sweet cherries, pitted
02 - 4 oz wine-soaked cheese (e.g., Drunken Goat or Merlot BellaVitano), sliced
03 - ½ cup dried cranberries
04 - ½ cup red grapes, halved
05 - ¼ cup pomegranate seeds

→ Bright Golds

06 - 2 large yellow bell peppers, roasted, peeled, and sliced
07 - 4 oz aged cheddar or gouda, cubed
08 - 12–16 gold leaf–topped crackers or plain water crackers
09 - ¼ cup golden raisins
10 - ½ cup yellow cherry tomatoes, halved

→ Garnish & Extras

11 - Edible gold leaf sheets (optional, for crackers)
12 - Fresh basil or microgreens
13 - 1 tablespoon olive oil (for roasted peppers)
14 - Freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Place whole yellow bell peppers on a baking sheet and roast for 10 to 12 minutes, turning occasionally until skins are charred and blistered. Transfer peppers to a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds, then slice into strips. Drizzle with olive oil, season with freshly ground black pepper, and allow to cool.
02 - If desired, carefully apply edible gold leaf sheets to the crackers following package instructions.
03 - On a large platter or board, arrange the cherries, wine-soaked cheese slices, dried cranberries, red grapes, and pomegranate seeds tightly together on one side.
04 - Create a contrasting block opposite the deep reds with roasted yellow pepper strips, cubed aged cheddar or gouda, gold leaf crackers, golden raisins, and halved yellow cherry tomatoes.
05 - Garnish with fresh basil or microgreens to add color contrast and freshness. Serve immediately and encourage guests to enjoy the combination of flavors and hues.

# Expert Advice:

01 -
  • It's a conversation starter that does all the heavy lifting for you—guests will photograph it before eating it, which honestly feels like a compliment
  • The contrast between wine-soaked cheese and bright roasted peppers creates flavor pockets that taste completely different depending on what you pair together
  • It comes together in under an hour, yet looks like you've been planning it for weeks
02 -
  • The roasted peppers are everything—don't skip this step or rush it. Undercooked peppers taste vegetable-harsh instead of sweet and silky. The char is your friend.
  • Timing matters for visual impact. Assemble this no more than an hour before serving. If it sits too long, the cherries weep slightly and the cheese begins to sweat, dulling that jewel-like quality.
  • The color blocking is the entire point. Don't scatter ingredients randomly. The opposition of deep reds and bright golds is what makes people stop and stare.
03 -
  • Buy your wine-soaked cheese from a real cheese counter if possible. The staff there can tell you which ones are currently at their peak and will slice them to order.
  • If you want the board to look more abundant, nestle some of the smaller elements (grapes, raisins, pomegranate seeds) into little gaps rather than spreading them evenly. This creates visual depth and makes the board feel more luxurious.
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