3 Easy Gluten-Free Canapes Recipes

Transform a bag of Bread SRSLY Gluten-Free Sourdough Dinner Rolls into savory gluten-free canapes! Canapes, or small toasts served as finger-food, are the perfect holiday appetizer. We're making a Salmon & Chive, a Sun-Dried Tomato and an Artichoke Canape - intriguing guests by allowing them to little bit of everything. 

These recipes are incredibly easy. You'll only need a few ingredients per canape. 

The Sun Dried Tomato Canape is an easy take on sun-dried tomato hummus. Mix together creamy and light ricotta with rich sun dried tomatoes. Add microgreens for a pop of color. 

The Salmon Chive Canape is a classic. It's fresh and combines delicious familiar flavors into an addictive canape topping. Make these dairy-free with vegan cream cheese. 

The Artichoke Canape is equally scrumptious. Impress guests with none other than canned artichoke - which tastes like you've prepped it fresh! Pair with creamy, savory sour cream (or your favorite dairy free option). These are best topped with parmesan to bring salty flavor.

I'm using a bag of Gluten-Free Sourdough dinner rolls from Bread SRSLY. These rolls are gluten-free, vegan, and free from the Top-9 allergens. Guests won't know they're munching on an allergen-friendly bread as these are soft, pillowy, and with iconic tangy sourdough flavor. 

 

Total time: 20 minutes 

Yields: ~20 servings / 20 pieces

Recipe and photos by Dana Plucinski // @baydish

Gluten-Free, can be made dairy-free with dairy-free butter and cheese


INGREDIENTS

~10 Bread SRSLY Gluten-Free Sourdough Dinner Rolls, sliced in half

Salmon Chive Topping

  • ¾ cup Kite Hill Chive Cream Cheese (or your favorite chive cream cheese)
  • 1 tbsp roughly chopped fresh dill, plus more for topping
  • ½ package smoked salmon
  • 1 tbsp capers

Sun Dried Tomato Topping

  • ¾ cup fresh Ricotta
  • ¼ cup marinated sun-dried tomatoes
  • Pinch of microgreens

Artichoke Topping

  • ¾ cup sour cream
  • ¼ fresh shredded Parmesan, plus more for topping
  • ¼ cup marinated artichokes, roughly chopped
  • Salt & pepper to taste
  • 1 tbsp fresh basil, cut into ribbons

DIRECTIONS

  1. Toast your Bread SRSLY Dinner Rolls in the oven at 400° for about five minutes until golden.

  2. Salmon & chive canapés: In a medium bowl, mix together the chive cream cheese and chopped dill until well combined. Spread on toasted Bread SRSLY dinner roll halves, then top with a piece of the smoked salmon, capers, and additional dill.

  3. Sun-dried tomato canapés: In a medium bowl, mix together the ricotta cheese and marinated sun dried tomatoes until well combined. Top with a sprinkle of microgreens.

  4. Artichoke canapés: In a medium bowl, mix together the sour cream, salt and pepper, and marinated artichokes until well combined. Top with a sprinkle of basil and some additional shredded parmesan.

  5. Serve and enjoy!

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