Go Back

Ultimate Make-Ahead Gluten-Free Appetizer Trio

A versatile trio of gluten-free appetizers designed for stress-free entertaining: a flavorful Sun-Dried Tomato & Herb Cheeseball, savory Spinach & Feta Pinwheels, and elegant Prosciutto-Wrapped Asparagus Spears. Each recipe features a different make-ahead strategy, allowing you to prepare everything days in advance and enjoy your own party.
Print Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Sun-Dried Tomato & Herb Cheeseball: 16 oz 2 blocks
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup finely chopped oil-packed sun-dried tomatoes, drained
  • 1/4 cup finely chopped fresh basil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 3/4 cup finely chopped pecans or walnuts, for rolling
  • Gluten-free crackers and vegetable sticks, for serving
  • For the Savory Gluten-Free Spinach & Feta Pinwheels: 1 batch gluten-free puff pastry or pie dough, thawed
  • 5 oz frozen chopped spinach, thawed and squeezed very dry
  • 4 oz crumbled feta cheese
  • 3 oz cream cheese, softened
  • 2 green onions, finely sliced
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 egg, beaten for egg wash
  • Gluten-free flour, for dusting
  • For the Prosciutto-Wrapped Asparagus Spears: 1 lb fresh asparagus spears, ends trimmed
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 6-8 oz thinly sliced prosciutto
  • Optional: 4 oz soft goat cheese for spreading

Equipment

  • Large mixing bowl
  • Hand mixer or sturdy spoon
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Medium mixing bowl
  • Rolling pin
  • Sharp knife
  • Pastry brush
  • Skillet or pot for blanching
  • Ice bath bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. For the Sun-Dried Tomato & Herb Cheeseball: In a large bowl, combine softened cream cheese, Parmesan, sun-dried tomatoes, basil, garlic, oregano, and black pepper. Beat with a hand mixer or spoon until smooth and well incorporated.
  2. Place a large piece of plastic wrap on a surface. Scrape the cheese mixture onto the center. Use the plastic wrap to shape the mixture into a neat ball or log. Wrap it tightly.
  3. Place the wrapped cheeseball on a plate and refrigerate for at least 8 hours, or ideally up to 2 days.
  4. Right before serving, unwrap the cheeseball and roll it in the chopped nuts until fully coated. Serve with gluten-free crackers and vegetable sticks.
  5. For the Savory Gluten-Free Spinach & Feta Pinwheels: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. In a medium bowl, mix the dried spinach, feta, cream cheese, green onions, garlic powder, and salt until combined.
  7. On a surface lightly dusted with gluten-free flour, roll the dough into a roughly 10x12 inch rectangle. Spread the spinach-feta mixture evenly over the entire surface.
  8. Starting from a long side, tightly roll the dough into a log. Use a sharp knife to slice the log into 1/2-inch thick rounds.
  9. Place the rounds cut-side up on the prepared baking sheet, about 1 inch apart. For immediate baking: Brush with egg wash and bake for 15-18 minutes, until golden. For freezing: Place the baking sheet in the freezer for 1 hour (flash freeze), then transfer frozen pinwheels to a freezer bag for up to 2 months. Bake from frozen, adding 3-5 minutes to baking time.
  10. For the Prosciutto-Wrapped Asparagus Spears: Toss trimmed asparagus with olive oil, salt, and pepper. Roast at 425°F for 10-12 minutes until tender-crisp, then cool completely. Alternatively, blanch in boiling water for 2 minutes, then plunge into an ice bath. Pat spears completely dry.
  11. If using goat cheese, spread a thin layer on a slice of prosciutto. Place an asparagus spear at one end and roll tightly. If not using cheese, simply wrap the prosciutto around the center of each spear.
  12. Arrange wrapped spears on a platter, cover tightly with plastic wrap, and refrigerate for up to 24 hours before serving.

Notes

Make-Ahead Timeline: Cheeseball can be made 2 days ahead. Asparagus spears can be assembled 1 day ahead. Pinwheels can be frozen for up to 2 months and baked from frozen. For variations, substitute sun-dried tomatoes with roasted red peppers, or feta with goat cheese. Always ensure all packaged ingredients (like prosciutto) are certified gluten-free. Labeling dishes as 'Gluten-Free' is a thoughtful gesture for guests.