Scrumptious appetizers and creamy dips are must-haves for a holiday party, and they’re doubly welcome when deliciously gluten-free. Guests who are restricting their intake of glutens can feel happy to indulge without worry, while others just find the following festive fare yummy. Gooey figs with bacon make a satisfying one-bite appetizer. Seedy crackers make a perfect foil for a smoked trout dip that goes gluten-free with the substitution of creamy almond puree for dairy. Thanks to Bon Appetit for these gluten-free holiday recipes.
Figs with Bacon and Chile
This figs recipe delivers a mouthful of sweet, salty, sticky, and acidic flavor all in one bite.
8 Servings
Ingredients
- 5 ounces slab bacon, sliced ½ inch thick, then sliced crosswise into ½-inch pieces
- 3 tablespoons pure maple syrup
- 8 ripe fresh figs, halved lengthwise
- 2 tablespoons sherry vinegar or red wine vinegar
- ½ teaspoon crushed red pepper flakes, finely chopped
Preparation
Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.
Dairy-Free Trout Dip
The almond purée makes this smoked trout dip outrageously creamy.
4 servings
Ingredients
- 1 cup slivered almonds
- ¼ cup olive oil
- ½ teaspoon kosher salt, plus more
- 5 ounces smoked trout, skin and bones removed
- 2 scallions, dark green and white parts separated, very thinly sliced
- ½ teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice, plus more
- Freshly ground black pepper
Preparations
Purée almonds, oil, ½ tsp. salt, and ½ cup water in a high-powered blender on high speed until thick and smooth, about 3 minutes. Transfer almond purée to a medium bowl.
Using a fork, smash trout into smaller pieces and mix with scallion whites, lemon zest, 1 tsp. lemon juice, and a big pinch of pepper. Taste and adjust salt and lemon juice accordingly. Transfer to a serving bowl, then top with scallion greens and more pepper.
Do Ahead: Dip can be made 2 days ahead. Cover and chill.
Mixed Nut and Seed Crackers
8 servings
Freezing the dough at least one hour before baking allows the seeds and nuts to absorb the excess liquid—this will help the baked crackers hold together.
Ingredients
- ¾ cup raw cashews
- ½ cup blanched almonds
- ½ cup walnuts
- ¼ cup raw pumpkin seeds (pepitas)
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
Preparation
Pulse nuts, pumpkin seeds, chia seeds, and flaxseeds in a food processor until the texture of very coarse sand (mixture should stick together when pinched). With motor running, drizzle in ¼ cup water, then oil and salt. Pulse until a wet dough forms. Scrape out onto a sheet of plastic wrap and form into a log. Roll up, using plastic to form dough into a tight 2″ cylinder or square. Freeze until firm enough to slice, about 1 hour.
Place a rack in middle of oven and preheat to 350°. Using a serrated knife, slice dough about ¼” thick and place on parchment-lined baking sheets, spacing ½” apart. Bake crackers until edges and bottoms are golden brown, 30–35 minutes. Let cool on baking sheet.
Do Ahead: Dough can be made 1 day ahead; keep frozen. Crackers 10can be baked 4 days ahead; store airtight at room temperature.
Read More: 25 Gluten-Free Party Recipes For All Your Holiday Entertaining Needs
