The best party appetizers are visually appealing, simple to prepare in large batches, and satisfying to a wide range of tastes. Toast points fit the bill perfectly. Made by toasting crustless gluten-free bread and slicing it into bite-sized pieces, these little toasts become elegant hors d’oeuvres with minimal effort and require little more than a napkin to serve. Below, recipe developer Niki Ford presents three refined topping ideas that will elevate gluten-free toast points for any gathering. (Photography Lauren Burke)
Gluten-Free Toasts with Fig and Olive Tapenade
MAKES 24 TOASTS
Sweet and salty, vegetarian-friendly, and budget-conscious, this appetizer is ideal for feeding a crowd. The tapenade keeps well covered in the refrigerator for up to a week, so you can make it ahead and assemble just before guests arrive.
Ingredients
½ cup coarsely chopped dried Black Mission figs
½ cup pitted dry-cured black olives
1 tablespoon capers
4 anchovy fillets
1 crushed clove garlic
¼ teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons olive oil
24 Gluten-Free Toast Points
¼ cup feta cheese crumbles
Freshly ground black pepper
Method
In a food processor, pulse the figs, olives, capers, anchovies, garlic, lemon zest, lemon juice, and olive oil. Scrape down the bowl as needed and process until a coarse paste forms. Spread a thin layer of tapenade on each toast point, top with a few feta crumbles, and finish with a grind of fresh black pepper. These bites balance sweet, briny, and tangy flavors for an easy, crowd-pleasing starter.
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Gluten-Free Toasts with Rustic Chicken Liver Pâté and Fried Sage
MAKES 24 TOASTS
This rustic pâté is rich and savory; it can be prepared up to four days ahead and stored in an airtight container. Crisp fried sage leaves add an aromatic, textural contrast.
Ingredients
1/3 pound trimmed chicken livers
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
1 tablespoon olive oil, plus extra for frying the sage
2 tablespoons finely minced shallot
3½ tablespoons red wine vinegar
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme leaves
24 sage leaves
24 Gluten-Free Toast Points
Method
Season the livers with salt and pepper. Heat a small skillet over medium-high heat and add 1 tablespoon of butter. Sear the livers in a single layer until they begin to brown, about 2 minutes. Turn off the heat, flip the livers, and let them rest in the pan for 2 minutes. Transfer to a cutting board, let rest briefly, and check for doneness—the center should remain slightly pink.
In the same pan, add the olive oil and return to medium-high heat. Sauté the shallot until softened, about 4 minutes. Deglaze with 3 tablespoons of the red wine vinegar and reduce until syrupy. Add the chopped livers and let the mixture cool slightly. Stir in the remaining butter, parsley, thyme, and the remaining ½ tablespoon red wine vinegar until combined into a coarse pâté.
For the sage, heat about 1/3 cup olive oil in a small saucepan until hot but not smoking. Fry sage leaves in batches, 8 at a time, stirring briefly; each leaf will sizzle and crisp in 10 to 20 seconds. Remove with a slotted spoon, drain on paper towels, and season with a pinch of kosher salt while still warm.
Spread a small spoonful of rustic chicken liver pâté on each toast point and garnish with a single fried sage leaf. The result is rich, herbal, and wonderfully textured.
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Gluten-Free Toasts with Burrata, Kale, and Preserved Lemon
MAKES 24 TOASTS
Gooey burrata, tender seasoned greens, and a bright note of preserved lemon create an elegant vegetarian bite that’s effortless to assemble. If you can’t find preserved lemon, a light dusting of fresh lemon zest works well as a substitute.
Ingredients
1 firmly packed cup kale
2 teaspoons extra-virgin olive oil, plus more for drizzling
1 teaspoon lemon juice
Pinch cayenne pepper
8 ounces burrata cheese, coarsely chopped
Kosher salt and freshly ground black pepper
1 clove garlic
24 Gluten-Free Toast Points
Preserved lemon, thinly sliced into slivers, for garnish (optional)
Method
Bring a pot of salted water to a boil and blanch the kale until tender, about 4 minutes. Drain, cool briefly, then squeeze out excess water. Coarsely chop the kale and toss with 1 teaspoon extra-virgin olive oil, the lemon juice, and a pinch of cayenne to taste.
In a small bowl, gently toss the burrata with the remaining teaspoon of olive oil and a light sprinkle of salt to season.
Slice the garlic clove in half and rub the cut side over each toast point to impart a subtle garlic aroma. Top each toast with a spoonful of burrata, a generous pinch of the seasoned kale, and a sliver of preserved lemon or a touch of lemon zest. Drizzle lightly with olive oil and finish with a crack of black pepper if desired.
These three variations of gluten-free toast points combine simple technique with bold flavor contrasts—sweet and briny tapenade, rich and savory pâté, and fresh, creamy burrata with bright citrus. They are easy to scale for small gatherings or larger parties and can be mostly prepared in advance so you can spend more time with your guests.