Volcanic Flow Appetizer (Printable Version)

Crisp black crackers paired with spicy red pepper jelly for a shareable appetizer.

# What You'll Need:

→ Crackers

01 - 1 cup all-purpose flour
02 - 2 tablespoons activated charcoal powder (food grade)
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 1/3 cup water

→ Spicy Red-Hot Jelly

07 - 1 cup red pepper jelly
08 - 1 to 2 teaspoons hot sauce, adjust to taste
09 - 1/4 teaspoon chili flakes
10 - 1 teaspoon fresh lime juice

# How to Make It:

01 - Preheat the oven to 375°F and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together the flour, activated charcoal powder, sea salt, and ground black pepper.
03 - Add olive oil and water to the dry mixture and stir until a cohesive dough forms.
04 - Roll the dough thinly between two sheets of parchment paper and cut into irregular lava rock shapes using a knife or cookie cutter.
05 - Arrange the shaped crackers on the prepared tray and bake for 8 to 10 minutes until crisp and dry, then allow to cool completely.
06 - In a small bowl, combine the red pepper jelly, hot sauce, chili flakes, and lime juice; warm gently if needed to achieve a pourable consistency.
07 - Arrange the black crackers in a circular pattern on a serving plate with a hollow center, then spoon the spicy jelly into the center to mimic a fiery crater. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you've got it done in twenty-five minutes flat.
  • The contrast between crispy black crackers and that molten center is pure theater—your guests will actually remember this appetizer.
  • It's vegetarian, totally shareable, and somehow feels fancy without requiring fancy techniques.
02 -
  • Activated charcoal powder is food safe but tastes faintly earthy—this is intentional and part of the charm, not a mistake.
  • If your jelly seizes up too thick while sitting, a gentle warm-up in a small pan for thirty seconds brings it back to life without ruining it.
03 -
  • Make the crackers up to two days ahead and store them in an airtight container—this takes pressure off your prep time on the day itself.
  • Don't skip the cooling step; those crackers need to finish crisping after they come out of the oven or they'll stay slightly chewy in the middle.
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