Crimson & Gold Gala Platter (Printable)

Bold appetizer featuring cherries, wine-soaked cheese, roasted yellow peppers, and gold leaf crackers.

# 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 - 1/2 cup dried cranberries
04 - 1/2 cup red grapes, halved
05 - 1/4 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 - 1/4 cup golden raisins
10 - 1/2 cup yellow cherry tomatoes, halved

→ Garnish & Extras

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

# How-to:

01 - Preheat the oven to 425°F. Place whole yellow bell peppers on a baking sheet and roast for 10–12 minutes, turning occasionally until skins are charred and blistered. Transfer to a bowl, cover, and steam for 5 minutes. Peel off skins, remove seeds, and slice into strips. Drizzle with olive oil and season with black pepper. Let cool.
02 - If using, carefully apply edible gold leaf sheets to crackers following package instructions.
03 - On a large serving platter or board, arrange cherries, wine-soaked cheese, dried cranberries, halved grapes, and pomegranate seeds tightly on one side.
04 - On the opposite side, create a block with roasted yellow peppers, cubed aged cheese, gold leaf crackers, golden raisins, and halved yellow cherry tomatoes.
05 - Garnish the platter with fresh basil or microgreens for color contrast and freshness.
06 - Serve immediately, inviting guests to mix and match flavors and colors.

# Expert Advice:

01 -
  • It's pure theater—your guests will actually stop to photograph it before diving in, and that never gets old
  • Everything is prepared cold or room temperature, so you can build it hours ahead and breathe easy
  • The flavor combinations surprise you: tangy wine-soaked cheese with bright cherries, then sweet golden raisins against peppery roasted peppers—it's a conversation in every bite
02 -
  • Never arrange this more than two hours ahead—the cut fruits will start to brown, and the crackers will soften from the humidity of nearby cheese
  • If your roasted peppers release water, pat them dry before arranging, or they'll weep across your gold section and ruin the visual contrast
03 -
  • Buy your yellow peppers at least one day before you plan to roast them—they taste sweeter as they mature, and roasting deepens that sweetness even more
  • If edible gold leaf feels like too much, a light sprinkle of nigella seeds or a tiny pinch of saffron threads scattered across the gold section creates a similar luxury feeling without the delicacy
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