Gluten-Free Canapés Three Ways

Transform a bag of Bread SRSLY Gluten-Free Sourdough Dinner Rolls into savory mini toasts! With Salmon & Chive, Sun-Dried Tomato and Artichoke flavors to choose from, you'll have something for everyone at your next holiday party.

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

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

¾ cup fresh Ricotta

¼ cup marinated sun-dried tomatoes

Pinch of microgreens

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. Assemble the 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. Assemble the 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. Assemble the 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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