I can’t believe that Christmas is over and we are winding down the last few days of 2009. New Year’s Eve will be here before you know it. So for todays Menu Monday I thought I would give you some gluten free appetizer recipes that you can use for your New Year’s Eve Party or to take with you to a party that you’ve been invited to.
If you are going to a party instead of hosting your own you may want to check out last weeks Menu Monday, 10 Tips to a Gluten Free Holiday, if you haven’t already.
- 1 (32 ounce) can whole tomatoes drained
- 1 Cup fresh Basil leaves, and a few more for garnish
- 4 Tablespoons olive oil
- 4 cloves of garlic peeled
- 2 large French-Syle Gluten Free Baguettes, sliced 1-inch thick (you can get these in the freezer section at Whole Foods or other specialty stores that carry gluten free breads)
- 1 1/2 pounds shreded mozzarella cheese
Preheat oven to 375 degrees F. In a food processor bowl add tomatoes, basil leaves, olive oil, 4 cloves of garlic, salt and pepper. Pulse until smooth, but still chunky.
On a baking sheet , place gluten free baguette slices. Toast in the oven until light golden brown, about 3 minutes. Sprinkle grated cheese on hot bread and put back in oven for about 45 seconds, to melt the cheese. Remove from oven and put about 1 tablespoon of the tomatoe mixture on each piece. Chiffonade (slice thinly) the extra basil leaves and place on top to garnish.
Broccoli Cheese Party Quiches
- 1 can evaporated milk
- 3 large eggs, beaten
- 2 Tablespoons Bob’s Red Mill All Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 Cups shredded sharp cheddar cheese
- 2 Cups chopped frozen broccoli, thawed and drained
- 1/2 cup red bell pepper
Preheat oven to 350 degrees. Grease and lightly flour 12 mini muffin cups. Whisk evaporated milk, eggs, flour salt and pepper in a medium bowl until blended. Spoon 1/4 cup of mixture into muffin cups, filling almost to the top. Stir mixture frequently to keep ingredients evenly mixed.
Bake for 25 to 30 minutes until a knife inserted into the center comes out clean and the tops are lightly brown. Cool in pans for about 15 minutes. To remove from pans, run a knife around the inside edges of the muffin cups. Remove quiches carefully.
Spinich Dip (2016 Update) Knorr Vegetable Mix is no longer gluten-free
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 container gluten free sour cream
- 1 cup mayonnaise (not salad dressing)
- 1 package Knorr Vegetable recipe mix
- 1 small onion finely diced
Combine all ingredients well and refrigerate at least 2 hours. Serve with your favorite raw vegetables or gluten free crackers or chips.
- 1 Cup cornmeal
- 3 cups water
- 1 teaspoon salt
- 2 Tablespoons butter or margarine
- 1 Tablespoon Oil
- 1/2 Cup grated Parmesan cheese
- 1 Tablespoon Tabasco sauce
Grease a jelly roll pan and set aside. In a 2 quart saucepan over high heat bring 2 cups of water, 1 tablespoon of butter, and salt to a boil.
Meanwhile, combine cornmeal and 1 cup cold water and stir. Add cornmeal mixture to boiling water mixture, bring back up to a boil and reduce heat to low. Continue to cook until mixture thickens, about 5 to 10 minutes. Remove from heat and add cheese and tabasco sauce.
Spread cooked cornmeal mixture into prepared jelly roll pan evenly to about 1/2 inch thick. Refrigerate, uncovered for at least 30 minutes.
After the polenta is cool, cut in to bite sized shapes, about 2 1/2 inch in diameter. In a large skillet over medium heat, heat remaining butter and oil. Add polenta shapes and cook 2 minutes on each side, until lightly browned. Serve with Spicy Salsa. (Recipe follows)
- 1 Cup Fresh ripe tomatoes diced
- 3 tablespoons minced onions
- 1 Tablespoon cilantro
- 1 teaspoon lemon juice
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
Mix all ingredients together in a small bowl. Cover and refrigerate for about 2 hours to blend the flavors. (Makes about 1 Cup)
- 1 (16 ounce) tub Philadelphia cream cheese, (not the bricks of cheese)
- 2 (8 ounce) tubs Kaukauna extra sharp cheddar cheese (check the ingredient list, besides Kraft Cracker Barrel in the tub which has become next to impossible to find this is the only brand I know of that is all cheese)
Set these out to soften for about 2 hours. In a medium size mixing bowl, combine the cream cheese and the extra sharp cheddar cheese with an electric mixer. Refrigerate until firm, place on a platter or cheese plate and form into a ball. Sprinkle with parsley flakes and serve with your favorite gluten free crackers.
Both of my granddaughters love this cheese so much they eat it on everything.
I hope you enjoy these recipes. Please let me know how you and your guests liked them.
Have a safe and Happy New Year and may your 2010 bring you all that you hope for.
You’ll find more gluten free recipes in my cookbook: