ISO: ISO Gluten free appetizers that would work for a wine tasting party. Thoughts?

In Search Of:
crispy garbanzo beans - season to taste

easy and my daughter loves these. she is severely allergic to gluten. not a trend follower...

we buy the canned organic beans. drain, dry add some oil then roast at 475. If you have an oil mister that works well but either way we are pretty liberal with the oil. add whatever seasoning you prefer. could just be salt or spice it up. She like the chili lime from Trader Joe's.

The KEY is thoroughly drying them first. If you want them crispy that is most important.

she also loves dark chocolate which IS trendy right now with wine.

 
There are lots of gluten-free crackers available these days if you wish to serve cheese...

Randi's Lavender-roasted Olives are always a hit.

I like to toast almonds in a cast-iron skillet, then toss with olive oil, coarse salt and fresh thyme or rosemary while still hot. Serve room temp.

Any quiche mixture can be baked without a crust--for individual ones you could maybe use paper muffin liners. (I haven't tried this.)

A little cooked rice can replace breadcrumbs in stuffed mushrooms. It can also be used in a pate.

Blanch skinny asparagus tips briefly and chill. Wrap two or three at a time in a strip of prosciutto. Serve with a mixture of mayo, Dijon mustard, lemon juice and S&P. (make sure to read the labels on the mayo and mustard.)

 
Figs or dates stuffed with goat cheese...

wrapped in bacon and baked until the bacon is crisp.

Tapenade or artichoke spread on gluten free crackers, or with veggies for dipping.

Spread slices of deli ham with cream cheese, wrap around a spear of asparagus, dilly bean or pickled okra, slice into bite size pieces and put each piece on a toothpick.

 
And speaking of bacon, rumaki! (though be careful if soy sauce is involved. Buy gluten-free.)

 
Various salsas, hot bean or chili-bean dip, 7-layer dip,

cream cheese corn relish, loaded individual nachos, fish/chicken tacos, empanadas - all made/served with corn tortillas/chips/flour. Many corn tortillas/chips are gluten free! Do check other packaged ingredients before using to be sure that they do not contain gluten.
Serve alongside Sangria - white or red, Spanish Grenache, Savingnon Blanc, Pinot Grigio or Noir, Lambrusco, German Riesling, sparkling Rose. Colleen

 
Endive cups with marinated goat cheese, persimmon and golden beets

I made these a while back and they were not only delicious but also really beautiful. It was Persimmon season but I don't like Persimmons so I used a nice ripe Papaya instead. A Mango would also be delicious. I did roast golden beets and followed the rest of the recipe. Really a winner. The fresh mint really sets them off. I will make them again. I am attempting to post a photo of my platter of little Endive cups - Paul helped me.

https://www.epicurious.com/recipes/food/views/endive-cups-with-beet-persimmon-and-marinated-feta-51259680

https://recipeswap.org/fun/wp-content/uploads/swap-photos/IMG_2713.jpg

 
I just made a batch

my daughter leaving today from her Christmas visit, so I figured I'd send her off with some.

I did 475 for 20 minutes with good results but you might want to go down to 450 and maybe add some time.

 
Smoked Trout and watercress on crisp green apple, Fig tapenade with goat cheese

( apple treated with lemon juice) I remember reading of another "acidulator" but I can't remember what it was!

Deviled eggs, KPinky's feta with pink peppercorns.

Have fun!

 
It is a puff pastry app that has marinated artichokes, feta, cream, etc. Here it is

It was pretty good but needed more flavor so on top of the artichokes I added kalmata olive bits and thin slices of roasted red sweet pepper

Artichoke and Feta Tart

INGREDIENTS
1.
- 1/3 cup heavy cream
- 4 ounces feta, divided
- Kosher salt, freshly ground pepper
- 1 (14-ounce (1 sheet) or 17.3-ounce (2 sheets)) package frozen puff pastry, thawed
- All-purpose flour (for work surface)
- 2 (4-ounce) jars marinated artichoke hearts, drained, halved
- 2 tablespoons olive oil
- 1 large egg, beaten to blend
PREPARATION
1.
1. Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
2. If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
3. Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
4. Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
2. Do Ahead
1. Tart can be made 2 hours ahead. Let stand at room temperature.

https://recipeswap.org/fun/wp-content/uploads/swap-photos/IMG_2715.jpg

 
let me know how it goes

and if you have ideas or recommendations for improvements. This is kind of a staple for us whenever my daughter is home and it is a staple for her. But I enjoy these regardless of being gluten free. I've made them for a snack even when my daughter isn't home.

 
You must log in or register to reply here.
Back
Top