TUESDAY, AUGUST 6, 2013 | Comments: 1
Taking wheat out of my life has freed me of chronic stomach issues — I’ve never felt better. However, when my husband and I go out to dinner I’m often frustrated by the lack of gluten-free options available on cheese and charcuterie boards. I needed a vehicle for my brie cheese habit — it’s not cool to eat it straight off the knife (although I could).
If you’re on a wheat-free or gluten-free diet, like I am, then try roasting up some mini gold potatoes to serve alongside your soft cheeses instead of bread and crackers…
For a gluten-free appetizer everyone will enjoy, serve brie cheese with roasted mini gold potatoes.
If you're entertaining, you can make the potatoes ahead of time and reheat right before guests arrive.
1. Wash and dry mini gold potatoes. 2. Slice potatoes in half, coat with olive oil and place on baking sheet — sliced side down. Roast in a 400 degree oven for 20 minutes. 3. Remove potatoes from oven and flip to the other side, return to oven for another 20 minutes. 4. Drain on a paper towel, lightly season with salt and pepper.
Allow potatoes to cool a bit and serve alongside room temperature herbed brie cheese.
Tip: use flowering herbs as a fragrant accent to your presentation.