October’s potluck was an escape from our usual filling plates to something a bit lighter, or so we thought: Appetizers. Quite to my astonishment the majority of items were homemade AND gluten free. The one added bonus of this potluck, aside from the food was the addition of a chalkboard table cloth which is a brilliant idea for not only dish labeling in buffet style situations but also food allergen labeling. Take a look:

You’ll see in the picture above that we were easily able to label what was gluten free and what wasn’t, and we had no cross contamination issues. Some of the gluten free items served included: Edamame with spicy soy sauce, cinnamon apples, beet and goat cheese medallions, sun dried tomato bites on gluten free crackers, spanakopita bites with tzatziki (from Simply Gluten Free), oven roasted tomatoes with green olives on gluten free crackers, grapes, Brie on crackers with salami and prosciutto, cowboy caviar with chips, stuffed mushrooms, bacon wrapped water chestnuts and pineapple, and baked Brie. In addition we also had the following non gluten free items: Bleu cheese popovers, pizza bites, oven roasted tomatoes with green olives on non-gluten free crackers, chicken wings, and chicken samosas.

The hit of the night was the most simple: Bacon wrapped pineapple and chestnuts. So, if you can’t figure out what to bring to your next gathering and want to go appetizer style just wrap stuff in bacon!