Gluten-free is no longer just a fad or a term you hear at health bars or doctor's offices. It's a fast growing way of life for millions of people. The number of people with a gluten allergy or celiac disease has nearly doubled in the past 5 years, leaving many people no choice but to cut out wheat completely. However, wheat-free doesn't have to mean you still can't enjoy your favorite foods.
Each of these appetizers is made with naturally gluten free ingredients, like bacon and fresh produce and is garnished with olive oil, spices and fresh herbs. Enjoy these tasty appetizers at your next dinner party, book club meeting or family dinner.
Bacon wrapped green beans
Serves 8
Ingredients:
- 32 fresh green beans, rinsed
- 8 pieces thick-cut bacon
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
- Salt and pepper
Directions:
- Grease a cookie sheet with cooking spray. Preheat oven to 400 degrees F.
- Wash beans, add salt and pepper them, lightly. Grab 5-6 beans and group them together. Wrap the cluster with a piece of bacon and place them, seam side down, on a greased baking sheet. Repeat with the rest of the beans.
- In a small saucepan over medium heat, heat butter, brown sugar and maple until melted. Using a brush, liberally apply the butter mixture over the green bean bundles until covered.
- Bake for 40-45 minutes until the edges of the beans and bacon is crispy and brown.
Goat cheese stuffed mushrooms
Serves 12
Ingredients:
- 12 mini portobello mushrooms, stems removed
- 1 tablespoon extra virgin olive oil
- 3/4 cup goat cheese
- 5 basil leaves, finely chopped
- 1 garlic clove, minced
- Salt and pepper
- 1 tablespoon crushed red pepper
- 2 tablespoons gluten-free breadcrumbs
Directions:
- Preheat oven to 350 degrees F. Line a cookie sheet with foil.
- Carefully remove stems from each mushroom. Set aside.
- In a bowl, mix goat cheese, basil leaves, chopped garlic, salt and pepper (to taste), crushed red pepper and breadcrumbs. Using a small spoon, scoop a tablespoon of cheese into each mushroom, filling to about the top. Repeat until all mushrooms are filled. Garnish with a sprinkle of additional breadcrumbs.
- Pour olive oil over mushrooms sparingly. Bake for 15-20 minutes, or until cheese has melted and breadcrumbs are browned.
BLT dip
Serves 14-16
Ingredients:
- 1 pound bacon
- 1 cup olive oil mayonnaise
- 1 cup Greek yogurt
- 1 tomato, chopped
- 1 cup chopped lettuce
- Freshly ground pepper
Directions:
- Chop bacon into bite size pieces. In a medium pan over medium high heat, cook bacon until crispy, about 6-8 minutes. Place on a plate and blot grease with a paper towel. Set aside.
- Combine mayonnaise, yogurt, tomato, lettuce, salt and pepper. Once bacon has cooled, add in to dip. Let chill for at least 30 minutes and enjoy!
