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A festive platter of gluten-free New Years Eve appetizers including vegetable spring rolls, stuffed mushrooms, and cheese crisps arranged for a holiday party.

Ultimate Gluten-Free New Year's Eve Appetizer Trio

This elegant and inclusive trio of gluten-free appetizers is perfect for a New Year's Eve celebration. It features Sparkling Cranberry & Brie Crostini, Crispy Parmesan Artichoke Hearts with Lemon Aioli, and Smoked Salmon Cucumber Rounds, offering a delightful mix of sweet, savory, crispy, and fresh flavors. Every bite is designed to be so delicious that no one will miss the gluten.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 gluten-free French bread baguette, sliced
  • 2 tablespoons olive oil
  • 8- ounce wheel of Brie cheese
  • 1 cup fresh cranberries
  • 1/4 cup maple syrup
  • Zest of 1 orange
  • Fresh thyme for garnish
  • Coarse sea salt
  • 1 cup grated Parmesan cheese
  • 1/2 cup gluten-free all-purpose flour
  • 2 large eggs, beaten
  • 1 cup gluten-free panko breadcrumbs
  • Avocado oil for frying
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • Salt and black pepper
  • 2 English cucumbers, sliced into 1/2-inch thick rounds
  • 4 ounces cream cheese, softened
  • 2 tablespoons fresh dill, chopped, plus more for garnish
  • 1 teaspoon lemon zest
  • 4 ounces cold-smoked salmon, sliced into small pieces
  • Capers for topping

Equipment

  • Baking sheet
  • Small saucepan
  • Skillet or frying pan
  • Mixing bowls (multiple)
  • Shallow dishes for breading
  • Paper towels
  • Cutting board
  • Sharp knife
  • Pastry brush
  • Measuring cups and spoons

Method
 

  1. For the Sparkling Cranberry & Brie Crostini: Preheat oven to 375°F (190°C). Arrange gluten-free bread slices on a baking sheet, brush with olive oil, and bake for 8-10 minutes until crisp. Let cool.
  2. While bread toasts, make the cranberry glaze. In a small saucepan, combine cranberries, maple syrup, and orange zest. Cook over medium heat for 5-7 minutes until cranberries burst and sauce thickens. Set aside to cool.
  3. Slice the cold Brie into thin pieces. Place a slice on each cooled crostini. Top with a spoonful of cranberry glaze, a tiny sprinkle of sea salt, and a fresh thyme leaf.
  4. For the Crispy Parmesan Artichoke Hearts: Set up a breading station with three shallow bowls: one with gluten-free flour, one with beaten eggs, and one with a mix of gluten-free panko and Parmesan cheese.
  5. Pat the artichoke halves very dry. Dredge each piece in flour, dip in egg, then coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
  6. In a large skillet, heat about 1/2 inch of avocado oil over medium-high heat. Fry artichokes in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels and sprinkle with salt immediately.
  7. Make the lemon aioli by stirring together mayonnaise, minced garlic, lemon zest, lemon juice, salt, and pepper in a small bowl. Serve with the warm artichokes.
  8. For the Smoked Salmon Cucumber Rounds: In a bowl, mix the softened cream cheese, chopped dill, and lemon zest until smooth.
  9. Spread a small dollop (about 1/2 teaspoon) of the herbed cream cheese onto each cucumber round.
  10. Top each round with a folded piece of smoked salmon. Garnish with 2-3 capers, a tiny sprig of fresh dill, and a twist of black pepper.

Notes

To prevent cross-contamination, use clean utensils and cutting boards dedicated to gluten-free prep. All components can be prepared ahead: the cranberry glaze, herbed cream cheese, and breaded artichokes (before frying) can be made a day in advance and stored covered in the refrigerator. Fry the artichokes just before serving for maximum crispiness. Assemble the cucumber rounds up to an hour ahead and keep chilled. For a balanced spread, serve these with other gluten-free dips and cold finger foods.