Crimson Gold Gala Platter (Print Version)

A vibrant appetizer with cherries, roasted peppers, wine-soaked cheese, and gold leaf crackers in contrasting colors.

# What You'll Need:

→ 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 Make It:

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

# Additional Tips::

01 -
  • It looks so stunning that people think you spent hours preparing when you really spent less than half an hour
  • The sweet-tart balance of cherries and wine-soaked cheese with the warm sweetness of roasted peppers keeps people coming back for more
  • You can make it entirely ahead of time, then just arrange it an hour before guests arrive
02 -
  • Don't peel the roasted peppers until they've steamed for a full 5 minutes—they'll resist you if you rush. That steam loosens the skin in a way nothing else can
  • Taste your cherries before committing to them. A bad cherry ruins the entire red section. It's not negotiable
  • Gold leaf will stick to literally anything moist or warm—your fingers, the air, your dreams. Handle it with a completely dry touch or use tweezers
03 -
  • Always char your peppers until they look almost burnt—that's when the sweetness and depth actually develop. Pale roasted peppers taste like sadness
  • Chill your cheese cubes for 15 minutes before arranging if your kitchen is warm—cold cheese holds its shape and tastes cleaner
  • The secret nobody talks about is that wine-soaked cheese costs a bit more but makes this platter feel special in a way regular cheese never will. Splurge on it
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