Red Pepper Jelly, Cheese and Crackers

Cheese and crackers were a staple at any cocktail party I went to as a child.  For a good stretch of time the condiment of choice was a dollop of red pepper jelly either on top of the cheese or in a crock on the side for guests to adjust their own application of jelly.  Feeling nostalgic, I took another stab at the old cheese and red pepper jelly combination.  We began by making a sweet and sour sauce with the red pepper jelly and capers.  To that base we added yuzu pickled mustard seeds and chives.  We used the sauce to warm some large snails to which we added our mozzarella gnocchi.  We added some young celery to brighten the flavors and accompanied the dish with a cracker made from tofu, yogurt and smoked vinegar.