Can you prepare an appetizer quickly and with few ingredients that you might already have in your pantry or fridge? The answer is yes, we can do it. Today I propose a very simple one, gluten-free and lactose-free, which, however, I assure you, will also appeal to those without specific dietary needs (of course, nothing prevents you from making it with traditional ingredients). The gluten-free appetizers with robiola cream and olives are perfect for accompanying cocktail hour or enriching a buffet. They are chic, refined, very easy and quick to make, as well as tasty and can be customized based on our needs. This delicious and fragrant cream is prepared in a few minutes, is ready for use right away, and can also be made in advance and stored, well covered, in the fridge in a glass container.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 7 oz lactose-free robiola
- 12 oz pitted green olives
- to taste sweet paprika
- 1 tbsp extra virgin olive oil
- 10 slices gluten-free canapé bread or sandwich bread
Steps
1) Cut the slices of canapé or sandwich bread in half, making two triangles, and then place them on a serving plate (we can also lightly grill them on both sides to make them even more appetizing, with a stronger flavor).
2) In a bowl, place the robiola, almost all the pitted olives, and depending on your taste, you can chop them finely or coarsely (set aside about ten olives which will instead be sliced into coarse rings to decorate the appetizers), a grind of paprika, and a tablespoon of extra virgin olive oil. Do not add salt. Mix the ingredients until you get a well-blended and firm cream.
3) With these doses, we’ll obtain 20 appetizers. To decorate them, we can simply spread the cream, or use a pastry bag with a star nozzle, or use two teaspoons to form small quenelles slightly larger than a walnut. Finally, add the olive rings and another sprinkle of sweet paprika (optionally replace with a pinch of fresh or dried oregano).
Bon appetit
