Gluten-Free Christmas Appetizer Trio: Baked Brie, Pomegranate Crostini, and Savory Stuffing Balls -

A festive platter of gluten free Christmas appetizers including bacon-wrapped dates, cheese straws, and vegetable crudites.

Gluten-Free Christmas Appetizer Trio: Baked Brie, Pomegranate Crostini, and Savory Stuffing Balls

This collection of three distinct gluten-free appetizers ensures a festive and inclusive holiday spread. It features an elegant baked Brie in puff pastry, vibrant pomegranate and goat cheese crostini, and savory, bite-sized sausage stuffing balls. Each recipe is designed to be delicious, visually impressive, and manageable for holiday hosting.

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Prep Time 45

Cook Time 1

Total Time 1 45

Servings: 8

Course: Appetizer

Cuisine: American, Holiday

Calories: 280

Ingredients Equipment Method Notes

Ingredients

For Baked Brie: 1 wheel 8 oz
For Baked Brie: 1/3 cup fig jam
For Baked Brie: 1 tbsp fresh rosemary, finely chopped
For Baked Brie: 1 sheet gluten-free puff pastry, thawed
For Baked Brie: 1 egg, beaten for egg wash
For Baked Brie: Gluten-free crackers and apple slices for serving
For Pomegranate Crostini: 1 gluten-free baguette, sliced into 1/2-inch rounds
For Pomegranate Crostini: 2 tbsp olive oil
For Pomegranate Crostini: 4 oz goat cheese, softened
For Pomegranate Crostini: 2 tbsp honey, plus extra for drizzling
For Pomegranate Crostini: 1/2 cup pomegranate arils
For Pomegranate Crostini: 1/4 cup fresh mint, thinly sliced
For Pomegranate Crostini: Sea salt and cracked black pepper to taste
For Stuffing Balls: 4 cups gluten-free bread cubes, dried
For Stuffing Balls: 1 lb mild Italian sausage gluten-free
For Stuffing Balls: 1 small yellow onion, finely diced
For Stuffing Balls: 2 stalks celery, finely diced
For Stuffing Balls: 2 cloves garlic, minced
For Stuffing Balls: 2 large eggs, beaten
For Stuffing Balls: 1/3 cup fresh parsley, chopped
For Stuffing Balls: 1 tbsp fresh sage, chopped
For Stuffing Balls: 1 tsp fresh thyme leaves
For Stuffing Balls: 1/2 cup gluten-free chicken broth
For Stuffing Balls: Salt and pepper to taste

Equipment

Baking sheets
Parchment paper
Mixing bowls
Skillet
Knife
Cutting board
Pastry brush
Measuring cups and spoons
Small bowl for egg wash
Spoon or spatula

Method

For Baked Brie: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
For Baked Brie: Unfold puff pastry on a lightly floured surface. Place Brie in center.
For Baked Brie: Spread fig jam over Brie and sprinkle with rosemary.
For Baked Brie: Fold pastry up and over Brie, wrapping completely. Trim excess, seal edges, and place seam-side down on baking sheet.
For Baked Brie: Brush entire surface with beaten egg. Bake for 20-25 minutes until golden. Rest 10 minutes before serving.
For Pomegranate Crostini: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush both sides with olive oil.
For Pomegranate Crostini: Bake for 8-10 minutes, flipping halfway, until crisp. Let cool.
For Pomegranate Crostini: Mix softened goat cheese with 2 tbsp honey until smooth.
For Pomegranate Crostini: Spread honeyed goat cheese onto each cooled crostini.
For Pomegranate Crostini: Top with pomegranate arils and fresh mint. Drizzle with extra honey and season with salt and pepper.
For Stuffing Balls: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
For Stuffing Balls: In a skillet, cook sausage until browned. Add onion and celery; cook until soft. Add garlic; cook 1 minute. Let cool slightly.
For Stuffing Balls: In a large bowl, combine bread cubes, sausage mixture, parsley, sage, and thyme.
For Stuffing Balls: Pour in beaten eggs and chicken broth. Mix thoroughly until moistened. Season with salt and pepper.
For Stuffing Balls: With damp hands, roll mixture into 1.5-inch balls. Place on baking sheet.
For Stuffing Balls: Bake for 25-30 minutes until golden brown and firm. Serve warm.

Notes

Make-Ahead Tips: The Brie can be wrapped and refrigerated a day ahead. Stuffing balls can be formed and frozen raw; bake from frozen, adding 5-10 minutes. Crostini toasts can be made 2 days ahead and stored airtight. Always check labels for hidden gluten in sausages, broth, and pre-packaged items. Prevent cross-contamination by using clean utensils and separate serving dishes for gluten-free items.