Crimson Gold Gala Platter (Printer-Friendly)

A visually stunning platter of deep reds and bright golds with cherries, roasted peppers, and gold leaf crackers.

# What You Need:

→ Deep Reds

01 - 1 cup fresh sweet cherries, pitted
02 - 4 ounces 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 ounces aged cheddar or gouda, cubed
08 - 12 to 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 tablespoon olive oil (for roasted peppers)
14 - Freshly ground black pepper

# Steps:

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 blistered and charred. Transfer to bowl, cover, and let steam for 5 minutes. Peel skins, remove seeds, slice into strips, drizzle with olive oil, and season with black pepper. Let cool.
02 - If desired, carefully apply edible gold leaf to crackers following package instructions.
03 - Arrange cherries, wine-soaked cheese, dried cranberries, halved grapes, and pomegranate seeds tightly in a block on one side of a large platter or board.
04 - Opposite the crimson block, arrange roasted yellow peppers, cubed golden cheese, gold leaf crackers, golden raisins, and halved yellow cherry tomatoes in a tight block.
05 - Garnish platter with fresh basil or microgreens for color contrast and freshness. Serve immediately, inviting guests to mix flavors and colors.

# Expert Suggestions:

01 -
  • It looks expensive and deliberate, but comes together in under an hour with zero cooking skills required
  • The color-blocking creates natural conversation—guests actually slow down and appreciate what they're eating
  • It tastes as good as it looks, with wine-soaked cheese melting against fresh cherries and roasted peppers singing together
02 -
  • The peppers must cool completely before serving, or the warmth will wilt everything around them. I learned this the hard way, watching perfect cheese start to soften. Patience here is everything.
  • The color contrast is everything. If you use a white platter, the colors sing. A dark platter mutes them. Choose your board deliberately.
03 -
  • Save the pomegranate arils for the very last moment—they're juicy and gorgeous, but they'll stain if they sit too long on the cheese
  • If you're serving this at a warm gathering, nestle the platter on a larger platter filled with ice underneath. It keeps the cheese from melting and the peppers from warming through
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