Go Back

Easy Gluten-Free Party Appetizer Platter: Smashed Potatoes, Caprese Skewers, and Loaded Nacho Dip

This impressive gluten-free party platter features three crowd-pleasing appetizers: crispy smashed potato bites with herbed aioli, fresh hot Caprese skewers with balsamic glaze, and a vibrant loaded nacho dip. Designed for inclusivity and flavor, these recipes cover crispy, creamy, and fresh elements for a perfect spread. They can be prepped ahead, ensuring you enjoy your own party.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Italian, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs small baby potatoes Yukon Gold or red
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup mayonnaise
  • 1 small clove garlic, minced
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh parsley
  • 1 tsp lemon juice
  • Paprika for garnish
  • Fresh herbs for garnish
  • 1 pint cherry tomatoes
  • 8 oz fresh mozzarella ciliegine small balls
  • 1 large bunch fresh basil
  • 1/4 cup good quality balsamic vinegar
  • 1 tbsp honey or maple syrup
  • 1 cup corn kernels fresh, thawed frozen, or roasted
  • 1 cup prepared guacamole
  • 1 cup prepared pico de gallo
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sour cream or Greek yogurt
  • Sliced jalapeños for garnish
  • Fresh cilantro for garnish
  • Lime wedges for garnish
  • Sturdy corn tortilla chips for serving

Equipment

  • Large baking sheet
  • Parchment paper
  • Large pot
  • Colander
  • Mixing bowls
  • Small saucepan
  • Wooden or decorative skewers
  • Wide shallow serving bowl or platter
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Glass or mug for smashing

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
  3. Arrange potatoes on the baking sheet. Gently press each with the bottom of a glass to flatten.
  4. Drizzle potatoes with olive oil, then sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes until golden and crispy.
  5. For the aioli: Stir together mayonnaise, minced garlic, chives, parsley, and lemon juice. Season with salt. Chill until ready to serve.
  6. For the balsamic glaze: Combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat for 5-8 minutes until reduced by half and syrupy. Set aside to cool.
  7. For the skewers: Thread one cherry tomato, one folded basil leaf, and one mozzarella ball onto each skewer. Repeat with remaining ingredients.
  8. For the dip: In a wide serving bowl, layer black beans, then corn, guacamole, and pico de gallo.
  9. Sprinkle shredded cheese over the top. Place a dollop of sour cream in the center.
  10. Garnish the dip with sliced jalapeños, cilantro, and lime wedges.
  11. Arrange all components on a platter. Drizzle the Caprese skewers with balsamic glaze just before serving. Serve the potatoes with aioli and the dip with corn chips.

Notes

Always check labels of packaged ingredients like soy sauce, spice blends, and shredded cheese for hidden gluten. The potatoes and aioli can be made a few hours ahead; reheat potatoes briefly before serving. The balsamic glaze and skewer components can be prepped separately and assembled just before the party. For a vegan version, use dairy-free mayo for the aioli and omit cheese from the skewers and dip. Store leftovers separately in airtight containers in the refrigerator for up to 2 days.