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.
- 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
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.
- 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
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
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.
- 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
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.