Volcanic Flow Appetizer (Printable)

Crisp charcoal crackers circle a spicy, fiery red jelly for a bold starter.

# What You'll Need:

→ Crackers

01 - 1 cup all-purpose flour (120 g)
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 (80 ml)

→ Spicy Red-Hot Jelly

07 - 1 cup red pepper jelly (240 ml)
08 - 1 to 2 teaspoons hot sauce, adjusted 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 all-purpose flour, activated charcoal powder, sea salt, and ground black pepper. Add olive oil and water, stirring until a uniform dough forms.
03 - Roll the dough thinly between two sheets of parchment paper. Cut into irregular shapes resembling lava rocks using a knife or cookie cutter.
04 - Arrange the shaped dough pieces on the prepared baking tray and bake for 8 to 10 minutes, until crisp and dry. Allow to cool completely.
05 - In a small bowl, combine red pepper jelly, hot sauce, chili flakes, and fresh lime juice. Warm gently if necessary to achieve a pourable consistency.
06 - Arrange the black crackers in a ring on a serving plate, leaving an empty center. Spoon the spicy jelly into the middle to create a fiery crater. Serve immediately, dipping crackers into the jelly.

# Expert Tips:

01 -
  • It looks absolutely stunning on a table, like you spent hours in the kitchen when it honestly takes less than half an hour.
  • The contrast of crispy, earthy black crackers against that spicy-sweet jelly hits all the right notes without being fussy.
  • Everyone gets to dip, drag, and play—it's an appetizer that actually encourages people to use their hands and have fun.
02 -
  • If your dough feels too wet, your crackers will turn out chewy instead of crisp—add flour a teaspoon at a time if needed.
  • Letting the crackers cool completely on the baking sheet before moving them is non-negotiable; they'll shatter if you try to move them while warm.
  • The activated charcoal should be food-grade and from a trusted source; regular charcoal is not safe to eat.
03 -
  • Keep the baked crackers in an airtight container for up to three days, and assemble your volcano just before serving so the crackers stay crispy.
  • The jelly mixture can be made hours in advance, but always warm it gently and briefly right before spooning it into the center—the temperature contrast is part of the magic.
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