MY FAVORITE HORS-D'OEUVRES

Hors-d'oeuvres (a French term meaning, roughly, a snack that's not formally part of the meal) come in an endless variety, many quite ornate, complex and, for lack of a better term, kind of snooty. I stick with simple ones because I'm a simple guy, and I've never failed to please my guests with simple appetizers. I also don't have to think or experiment—they're "tried and true." However, I must eat gluten-free, and it's been quite the challenge finding decent-tasting gluten-free crackers; I've finally found some good enough that my guests have no clue they're GF.

Preferred Crackers

  • Breton gluten-free garlic and herb
  • Breton gluten-free original with flax
  • Breton gluten-free black bean with onion and garlic

Cheeses of Choice

  • Montchevre plain goat cheese
  • Red Fox Red Leicester
  • Philadelphia cream cheese

Recommended Toppings

  • jumbo queen pitted green olives, sliced in half
  • sliced sun-dried tomatoes
  • sweet Lebanon bologna

Although you can mix and match the ingredients, I've found they work best if used in the order listed; that is, the first cracker with the first cheese and first topping, etc. If it's a big party, I'll include David's Devilish Eggs and maybe even four or five of my salads with Wasa GF sesame and sea salt crispbread.

Return

Copyright © 2017-2020 by David K. Smith. All Rights Reserved.
Home | Top of Page | Site Map