Allergic Living’s Allergy-Friendly Charcuterie Board

Charcuterie boards are a popular food trend, offering great artisanal taste and visual appeal. But these boards often brim with allergenic cheeses and nuts, alongside cured meats made with fillers. Never fear – we’ve created the Top 9-free board, with a wonderful Caponata Crostini (eggplant dish) as its centerpiece.

The Allergic Living charcuterie board, which serves 6, is simple, elegant and guaranteed to wow. See the elements under “ingredients,” followed by the eggplant dish’s ingredients.

Caponata Crostini
Gluten-free, garlic-scented crostini makes a tasty base for our quick, but flavorful eggplant caponata.
Makes: 20 pieces
Free of: gluten and all top allergens

Photo: Andrew Grinton; food styling: Christina Frantzis

Ingredients

Charcuterie Board Elements

Allergy-friendly, gluten-free salamis and cured meats, such as Fratelli Beretta
1 recipe Caponata Crostini
2 kinds of olives
1 cup pickled vegetables, such as green beans, asparagus, and gherkins
1 cup (250 mL) dried fruit, such as apricots or figs
1 bunch red grapes
2 pears, cored and sliced
1 cup (250 mL) pumpkin seeds

Caponata

2 tbsp canola oil
1 medium eggplant, cut into 1/2-inch cubes
1 garlic clove, minced
1 tsp salt
2 tbsp white wine
1/2 cup (120 mL) tomato passata (See Recipe Tips)
1 cup (250 mL) allergy-friendly vegetable broth
1 yellow bell pepper, sliced
1 tsp red wine vinegar
1/4 cup (60 mL) flat leaf parsley, chopped
3 tbsp capers, roughly chopped

Crostini

1 gluten-free baguette, sliced diagonally into 1/2-inch pieces
1/4 cup olive oil
1 garlic clove, peeled

Recipe Tips

Passata is the Italian term for raw, strained and crushed tomatoes. There are brands available at many grocers, or you may puree canned tomatoes in a food processor and then strain.

Instructions for Charcuterie Board

For caponata, heat oil in a large pan over medium heat. Add cubed eggplant and cook, 7-8 minutes, stirring occasionally, until it begins to soften.
Stir in garlic and salt. Add white wine, and cook until almost evaporated. Now pour in passata and broth, and add pepper slices. Reduce heat and simmer about 15 minutes, until peppers are softened.
Stir in vinegar, parsley and capers. Remove from heat.
For crostini, preheat oven to 375° F and line a baking sheet with parchment paper. Brush baguette slices with olive oil, then bake until crisp, about 10 minutes per side. Rub crostini with garlic.
Place bread next to caponata on charcuterie board. For added flavor: drizzle bread with good quality extra virgin olive oil.

Christina Frantzis is recipe developer and food stylist. Her website is http://www.christinafrantzis.com