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I could eat a Gluten Free Antipasto Board for breakfast, lunch and dinner! Sometimes, if it just me at home for dinner, I will make myself a little platter of all my favourite nibbles and enjoy with a glass of wine. I also love to entertain with a humungous Antipasto Platter as it certainly pleases the crowds and fills their tummies! The trick is having the perfect board and working with colour!
Lets create a Gluten Free Antipasto Board. Once you know how, you will be voluteering to take this to gatherings as well as serving in your own home. No cooking required. Just presentation and lots of colour!
Why I Love This Recipe
I love this recipe because its healthy and delicious! You can add other veggies if you like with whatever you have in the fridge! Packed with fibre, your bowels will thank you!
Ingredients
- GLUTEN FREE BREAD : The best you can find
- ASSORTMENT OF GLUTEN FREE CRACKERS : Different textures
- DIPS: This will bring in the colour – beetroot, hummus, tzaiki, sweet potato dip – all store bought
- SALAMI AND COLD MEATS : I like to offer different flavoured salami, along with proscuitto, chorzio and smoked meats.
- OLIVES: Green and Black
- CHEESES: Cheddar. Blue. Brie. Cambert. Swiss – YUM!
- NUTS AND DRIED FRUITS: Figs. Cashews. Peanuts. Dried Apricots. Dried Apple
- FRESH FRUIT: Strawberries. Blueberries. Melon. Pear
- MARINATED VEGETABLES: Roasted Capsicum. Artichokes. Sundried Tomatoes. PIckles. Eggplant
Instructions
- Let’s get cooking! Its all about the platter. It is worth the investment in a good quality wooden board. I love a round board like my one in the photo.
- I always start with small white bowls to serve the dips. Then I slice the bread and lay it diagonally across the board.
- Then its time to layer and create! Start to place your cheeses on the board. My tip is to sliced them for ease of serving on a cracker. Then layer your meats and roasted vegetables.
- Fill the gaps with your dried and fresh fruit, along with the crackers. Dont over think! Just play! I love to add fresh greenery from the garden along with fresh flowers.
Tips And Tricks
Can I make the Gluten Free Antipasto Board in advance?
Yes. Place in the fridge ready to go! If your board does not fit in the fridge, create your masterpiece about 30 minutes before your guests arrive and leave in a cool place
Can I add gluten crackers and bread to the board?
No. This will cross contaminate the gluten free products and will also cause confusion to your guests who can only eat gluten free. An option is to serve the gluten items in a seperate bowl.
Any preferred wines to serve?
Any wine, champagne or cocktail is matched beautifully with this style of eating!
Gluten Free Antipasto Board
This is a great way to feed a crowd! Or just yourself on a smaller scale, or not!
Ingredients
- 1 it baguette GLUTEN FREE BREAD , or slices, just make its fresh
- 3 packets ASSORTMENT OF GLUTEN FREE CRACKERS , assortment of textures
- 3 tubs DIPS:, hummus, tzaiki, sweet potato dip – all store bought
- 500 grams SALAMI AND COLD MEATS , along with proscuitto, chorzio and smoked meats.
- 2 cups OLIVES, Green and Black
- 4 CHEESES, Cheddar. Blue. Brie. Cambert. Swiss – YUM!
- 3 cups NUTS AND DRIED FRUITS, Figs. Cashews. Peanuts. Dried Apricots. Dried Apple
- 2 cup FRESH FRUIT, Strawberries. Blueberries. Melon. Pear
- 3 cups MARINATED VEGETABLES , Roasted Capsicum. Artichokes. Sundried Tomatoes. PIckles. Eggplant
Instructions
- Let’s get cooking! Its all about the platter. It is worth the investment in a good quality wooden board. I love a round board like my one in the photo.
- I always start with small white bowls to serve the dips. Then I slice the bread and lay it diagonally across the board.
- Then its time to layer and create! Start to place your cheeses on the board. My tip is to sliced them for ease of serving on a cracker. Then layer your meats and roasted vegetables.
- Fill the gaps with your dried and fresh fruit, along with the crackers. Dont over think! Just play! I love to add fresh greenery from the garden along with fresh flowers.
Nutrition
Serving: 1bowl | Calories: 596kcal | Carbohydrates: 23g | Protein: 20g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 1794mg | Potassium: 502mg | Fiber: 7g | Sugar: 6g | Vitamin A: 860IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 3mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
