Gluten-Free Makeovers (31 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Preheat the oven to 350°F. Bake, uncovered, for 40 minutes, or until set. Cut into squares and serve. This does not freeze well.
Tip
:
Many brands of fully-cooked gourmet sausages are gluten-free including Al Fresco, Aidell’s, and Applegate Organics. Read ingredient labels as not everything from these companies is gluten-free.
APPETIZERS AND NIBBLES
Antipasto Squares
MAKES 30 SQUARES
This recipe was
sent to me by Clare Popowich several years ago. She didn’t know its origin, but recalls that the original recipe called for tubes of crescent rolls. I substituted the Brick Oven–Style Pizza Dough on page 57 and made a few adjustments to add a gourmet flare. My thanks to Clare and anyone else who had a hand in bringing this amazing appetizer to me.
1 recipe Brick Oven-Style Pizza Crust (page 57)
⅓ pound sopressata, thinly sliced
¼ pound provolone cheese, thinly sliced
¼ pound rosemary ham or other ham, thinly sliced
1½ to 2 cups shredded mozzarella cheese (6 to 8 ounces)
⅓ pound pepperoni, thinly sliced
one 12-ounce jar roasted red peppers, drained
3 large eggs
½ teaspoon dried Italian seasoning
⅓ cup grated Parmesan cheese
Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.
Prepare the pizza dough. Between two sheets of plastic wrap, roll out half the dough to fit in the bottom of the dish. Remove the top layer of wrap and gently fit the dough into the bottom of the pan. Layer the sopressata, provolone, ham, mozzarella, and pepperoni over the dough. Top with the roasted peppers. Beat 2 of the eggs in a bowl and add the seasoning. Pour over the layers.
Roll out the remaining dough and lay it over the top. Lightly beat the remaining egg and brush over the dough. Sprinkle with the Parmesan cheese. Cover with foil.
Bake for 30 minutes. Remove the foil and bake an additional 30 minutes. Cut into squares. Serve warm or at room temperature.
The antipasto squares can be made ahead. Keep refrigerated and reheat in the microwave for 3 minutes or in a 350°F oven for 10 minutes.
MAKES 2½ CUPS
This quick, festive
spread is the perfect accompaniment to sliced gluten-free baguettes on page 44 or gluten-free crackers. Omit the hazelnuts if they are a problem. I don’t recommend substituting dairy-free ingredients, but folding apricots and hazelnuts into soy cream cheese would be a satisfying, dairy-free alternative.
2 tablespoons apricot preserves
one 8-ounce package light cream cheese, at room temperature
one 8-ounce package goat cheese
2 tablespoons light sour cream
½ to ¾ cup finely chopped dried apricots
⅓ cup chopped hazelnuts, toasted
Assorted crackers or slices of toasted French bread
Heat the preserves in a microwave on high for 1 minute. Set aside to cool slightly.
In a food processor, combine the cream cheese, goat cheese, and sour cream until smooth. Add the apricots and pulse just to mix.
Spread the mixture evenly onto a small serving plate with a lip or in a small bowl (about 5 to 6 inches in diameter). Smooth the surface with a spatula and coat with the melted preserves. Sprinkle the hazelnuts evenly over the preserves and press gently into the top.
Cover and chill for 1 hour. Serve with crackers or toasted bread.
MAKES 8 SERVINGS
For many holiday
seasons, I eyed the Brie in Puff Pastry in the deli section of my favorite market. I thought anything encased in pastry was out of reach to the gluten-free baker, until I created this pseudo-puff pastry. Light and pliable, this crust is flaky without being crumbly. Use this pastry for Chicken Wellington on page 150, too.
one 3- to 4-inch wheel Brie (French Brie is best)
2 to 3 tablespoons fig or apricot jam
1 recipe Nearly Puff Pastry Crust (on page 98)
1 large egg, beaten for egg wash
