GLUTEN FREE CANAPÉS & CORN and TOMATO SALAD with CILANTRO LIME DRESSING from my GF CREPE TEA PARTY

Posted by Bryna Bear aka Gluten Free Baking Bear

     This post is a continuation of the recipes from my GF Crepe Tea Party last month.  I wanted to serve some lighter fare in the summer heat so the menu included a corn and tomato salad and some watermelon, cucumber and egg salad canapés.  Canapés are small appetizers that you can pick up with your fingers and eat in one or two bites.  
     The watermelon canapés were a refreshing and delicious surprise.  So easy to make, yet very unique, they make a great presentation.  All my guests were delighted with them.  Since the party several of my guests have reported making them for gatherings of family and friends.  Everyone at those occasions thoroughly enjoyed them and, in turn, were going to make them for their next get together.  It may become the latest food fad.  
     For the curried egg salad canapés I used a recipe from my English Tea Party, serving it on GF crackers (store bought - even I have my limits) instead of bread. I made a dairy free version by using a chutney “butter” made with Earth Balance Buttery Spread. 
     The cucumber appetizers were filled with herbed feta cheese.  I made a dairy free version and a zucchini version to accommodate the needs and preferences of my guests.  I also made dairy free versions of the watermelon appetizers.
     The corn and tomato salad with lime cilantro dressing is perfect for a summer meal.

WATERMELON with 

MOZZARELLA CHEESE BALLS & FRESH BASIL or with 

DAIRY FREE CREAM CHEESE BALLS & FRESH BASIL

 Ingredients 

1 large piece	Watermelon -  Cut into cubes, or whatever shape you choose.  Make as many pieces as you will need to serve your guests.
1 for each canapé	Fresh whole basil leaves
1 for each canapé	Small Mozzarella Balls You can also use plain goat cheese and roll pieces into balls. For Dairy Free: I used DF Cream Cheese, rolled into balls.  The DF Cream Cheese gave a nice creaminess to this canapé.

Directions

1. Cut the watermelon into cubes, or use cookie cutters to make round, flower, star or whatever shape you like.  The pieces should be small enough to get the entire canapé into a mouth at once bite.  Cut as many pieces as you will need to feed your guests.
2. Top each piece with a mozzarella ball and then a fresh basil leaf.  Take a tooth pick and pierce through the basil, cheese and watermelon.  Arrange on a serving plate or platter.
3. For a Dairy Free canapé take about a teaspoon of dairy free cream cheese and, with wet hands, roll it into a ball shape. Make as many balls as you will need. Place one ball on each piece of watermelon, top with a basil leaf and push a toothpick through to keep it together.  Plate as desired.

WATERMELON with RASPBERRY BALSAMIC

   
Ingredients

1 large piece	Watermelon - Cut into 1-inch cubes.
As needed	Raspberry or Strawberry Balsamic Vinegar - a good quality one.

Directions

1. Cut the watermelon into 1-inch cubes.
2. Take a melon baller or small measuring spoon and scoop out a small bowl shaped hole on top of each watermelon cube.
3. Using a dropper or a squeeze bottle with a small opening, fill each hole with the raspberry or strawberry balsamic vinegar.  Using a good quality vinegar makes a world of difference.  The vinegar should be fairly thick and flavorful.  I used some Carter and Cavero Raspberry Balsamic Vinegar.  Their store is nearby and has some high quality and delicious oils, vinegars and other products from Spain, Italy and Greece. You can order their products online.
4. Arrange the canapés on a serving dish or platter.

CUCUMBERS or ZUCCHINI with HERBED FETA CHEESE

or with HERBED DAIRY FREE CREAM CHEESE

Ingredients

1 or 2	Cucumbers - peeled and sliced into 1/2-inch discs or Zucchini - do not peel, slice into 1/2-inch discs
1/2 cup	Feta Cheese   For Dairy Free: 1/2 cup DF Cream Cheese & 1/4 cup DF Parmesian Cheese
6	Grape Tomatoes - chopped into small pieces
1/2 tsp.	Extra Virgin Olive Oil  or use 1/2 tsp. Garlic flavored Olive Oil (and omit the fresh garlic)
1 small clove	Fresh Garlic - crushed   or 1/4 tsp. Granulated Garlic or Garlic Powder (not garlic salt)
1 Tbs. or to taste	Fresh Dill - Chopped
To taste	Salt and Pepper

Directions

1. Peel and slice cucumbers into discs about 1/2-inch thick.  If using zucchini do not peel them.  Slice the zucchini into 1/2-inch thick discs and steam in a steamer for about 5 minutes until just cooked.  The zucchini should be fork tender and firm, not soft and mushy.
2. Use a measuring spoon or melon baller to scoop out a bowl shaped hole on top of each slice of cucumber or zucchini.

   

   Cucumbers and Zucchini slices with a bowl shaped hole cut out.

3. Mix the cheese or dairy free cheese, chopped tomatoes, dill, salt, pepper, garlic and oil or garlic oil until well combined.

   

   Feta Cheese Filling

   
   

   

   Dairy Free Cream Cheese Filling.

4. Fill the hole on each slice of cucumber or zucchini with some cheese filling. The filling is enough for 24-36 canapés depending upon how much cheese is used to fill each one.

   

   Dairy Free or zucchini versions of each appetizer.
   Labels were placed on each plate.

   
   

   

   Curried Egg Salad with Chutney Butter on GF Crackers (Glutino).

   
   
   
   

CORN & TOMATO SALAD with CILANTRO LIME DRESSING

Makes 6 larger servings or 9-10 smaller ones.

Ingredients
SALAD

5-6 large ears	Fresh Corn - Raw  Cut the corn off of the cob with a knife.
As needed	Lettuce of choice - I used romaine
1 pint	Grape Tomatoes - cut in half

DRESSING

1/4 cup	Extra Virgin Olive Oil
2 Tbs.	White Balsamic Vinegar
1 Tbs.	Fresh Lime Juice
1 tsp.	Brown Sugar
1 clove	Garlic Crushed
1/4 cup	Fresh Cilantro - chopped
To taste	Salt and Pepper

Directions

1. In a large bowl mix all the dressing ingredients together until well combined.  Set aside.
2. Mix the corn & cut tomatoes together with the dressing.  You can make this the day before and keep it in the fridge until ready to serve the salad the next day.  
3. When ready to serve, prepare the lettuce and place either on individual plates or in one large bowl.  Place some of the corn & tomato mixture on each individual serving plate or put all the corn and tomato mixture on top of the lettuce in a large serving bowl.