Endive spears make good vehicles instead of a cracker or crostini - holding, e.g., goat cheese w/tapenade; stilton w/dried cranberries/toasted walnuts; a salad or mousse - smoked salmon, crab or lobster salad, etc. I also love deviled eggs - with smoked paprika, or curried, or w/avocado...Pieces of melon (or fresh figs) wrapped in prosciutto are my favorite.
Spoons! Last week I served gluten free bruschetta ... served on spoons instead of bread. So you can do just about anything you would put on a cracker or bread and put it on a spoon instead. I use small Chinese soup spoons because they have a flat bottom , and are small. You will find them at your local dollar store.
I like the tapenade suggestion although usually that would served with bread as the delivery system. Caviar (domestic) is also good with eggs. I have to add that less than 1% of the world's population is gluten intolerant. But now maybe 50% of the population of Manhattan and Los Angeles would like to think they are. Being celiac is a serious condition and that's no joke. But the whole "wheat belly" syndrome sends me through the ceiling tiles.
http://food52.com/recipes/12535-salvadoran-breakfast-cake-a-k-a-quesadillas These are great appetizer. http://food52.com/recipes/4891-quick-cucumber-and-shiso-pickles would be great. http://food52.com/recipes/7334-crispy-spice-brined-pecans
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