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A colorful platter of gluten free party appetizers including vegetable skewers, stuffed mushrooms, and crackers with dip.

Crispy Polenta Bites with Sun-Dried Tomato, Basil, and Goat Cheese

These elegant and easy gluten-free appetizers feature crispy baked polenta rounds topped with a flavorful mixture of creamy goat cheese, sun-dried tomatoes, fresh basil, and garlic. Served with an optional herbed lemon oil for dipping, they are a guaranteed crowd-pleaser that can be largely prepared ahead of time for stress-free entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American, Italian-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil, plus more for brushing
  • 1/2 cup finely chopped sun-dried tomatoes oil-packed, drained
  • 1/2 cup fresh basil, thinly sliced chiffonade
  • 4 oz goat cheese or dairy-free alternative, softened
  • 2 cloves garlic, minced
  • 1 teaspoon balsamic glaze, plus more for drizzling
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh basil leaves for garnish
  • 1/2 cup high-quality extra virgin olive oil for optional dip
  • 1 tablespoon fresh rosemary, finely chopped for optional dip
  • 1 teaspoon red pepper flakes for optional dip
  • Zest of one lemon for optional dip

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Cutting board
  • Medium mixing bowl
  • Small bowl
  • Pastry brush
  • Measuring cups and spoons
  • Whisk
  • Serving platter

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Unwrap the polenta tube and slice it into 1/2-inch thick rounds (about 18-20). Place rounds on the prepared baking sheet.
  3. Lightly brush the tops of the polenta rounds with olive oil and season with a pinch of salt and pepper.
  4. Bake for 20-25 minutes, flipping halfway through, until golden and crispy on both edges. Let cool slightly.
  5. While polenta bakes, make the topping: In a medium bowl, combine softened goat cheese, chopped sun-dried tomatoes, sliced basil, and minced garlic.
  6. Drizzle 1 teaspoon of balsamic glaze and add a crack of black pepper into the topping mixture. Mix gently until well combined. Taste and adjust seasoning if needed.
  7. For the optional herbed oil, whisk together 1/2 cup olive oil, chopped rosemary, red pepper flakes, and lemon zest in a small bowl.
  8. Top each warm polenta round with a generous spoonful of the sun-dried tomato and cheese mixture.
  9. Arrange bites on a serving platter. Garnish with fresh basil leaves and drizzle with additional balsamic glaze. Serve warm with the herbed oil on the side for dipping, if using.

Notes

MAKE AHEAD: Bake polenta rounds up to a day ahead; store in an airtight container and re-crisp in a 400°F oven for 5 minutes before serving. The topping mixture can be made a day ahead and stored covered in the refrigerator. DAIRY-FREE OPTION: Substitute goat cheese with a vegan cheese spread or a seasoned white bean puree. SERVING SUGGESTION: Pair with other gluten-free appetizers like a crudité platter, prosciutto-wrapped melon, or stuffed dates for a varied spread.