Gluten-Free Tapas: Small Plates & Big Flavors with Schär

Whether you’re hosting a casual game night with friends or planning a sit-down dinner party, great appetizers make all the difference. If you want to give your event a little bit of Spanish flair, go with gluten-free tapas. 

While definitions of the term tapas vary, they’re generally understood to be appetizers or small plates (traditionally served with a beverage). Classic tapas include bite-sized snacks like olives or anchovies as well as more substantial options like charcuterie plates, cold soups, and hot dishes like meatballs or sausages. 

When it comes to tapas, there’s no playbook—you can be as creative as you like. Even better, you easily can make your tapas gluten-free using pantry staples from Schär. You can’t go wrong with a charcuterie plate featuring cured meats, sliced cheeses, and gluten-free crackers but there are plenty of other options out there. 

Here are some other gluten-free tapas to try at home. 

1. Easy Lamb Meatballs

Yield: 3 dozen

Ingredients: 

• 1 pound ground lamb
• 1 large egg
• ¼ cup Schär Bread Crumbs
• 2 tablespoons fresh chopped mint
• Salt and pepper
• ½ cup olive oil 
• 1 cup diced onion
• 2 cloves minced garlic
• ½ cup dry white wine
• ½ cup beef broth
• 1 cup tomato sauce 

Instructions: 

1. Combine the ground lamb, egg, breadcrumbs, and half the mint in a mixing bowl.
2. Season with salt and pepper then stir well to combine.
3. Shape into 1-inch balls by hand and set aside.
4. Heat the oil in a large skillet over medium-high heat.
5. Add the meatballs and cook until browned, about 4 minutes.
6. Transfer the meatballs to a plate and add the onion and garlic to the skillet.
7. Cook on medium heat until softened, 6-8 minutes.
8. Pour in the wine and cook, stirring often, until reduced by half—about 5 minutes.
9. Spoon the mixture into a food processor and add the remaining mint.
10. Puree until smooth then pour back into the skillet.
11. Add the remaining ingredients, including the cooked meatballs, and simmer on low heat until the meatballs are cooked through—about 8-10 minutes.
12. Serve hot in small bowls or with toothpicks.

2. Croquetas de Pollo (Chicken Croquettes)

Yield: 1 ½ dozen

Ingredients: 

• 1/3 cup plus 2 tablespoons Schär Mix It Universal
• ¼ teaspoon nutmeg
• Salt and pepper to taste
• ¼ cup butter
• 1 tablespoon minced white onion
• 1 cup whole milk
• 1 tablespoon dry sherry
• 1 pound cooked chicken, finely shredded
• 2 large eggs
• 1 cup Schär Bread Crumbs
• Vegetable oil

Instructions: 

1. Combine 1/3 cup of Schar Mix It Universal with the nutmeg, salt, and pepper in a small bowl.
2. Sauté the onion in the butter over medium-low heat until translucent.
3. Whisk in the milk then the flour mixture and stir constantly until it forms a thick sauce.
4. Stir in the wine and chicken then simmer on low heat until heated through.
5. Spoon the mixture into a bowl and let it cool to room temperature then chill for 2 hours.
6. Once chilled, spoon the filling out onto parchment paper using 1 tablespoon at a time to form small logs about 3” long and 1” thick. 
7. In a medium bowl, whisk the eggs and set aside.
8. In another bowl, combine the flour and bread crumbs until well blended.
9. Dip each croquette in the egg then dredge in the bread crumb mixture then let rest for 5 minutes.
10. Fill a deep, heavy skillet with about 1 inch of oil (enough to cover the croquettes) and heat to 375°F. 
11. Fry the croquettes until golden brown, about 3-4 minutes, then drain on paper towel before serving.

3. Tomato & Chorizo Flatbreads

Servings: 4-8

Ingredients: 

• 1 (14-ounce) can diced tomatoes, drained
• 3 tablespoons olive oil
• 1 ½ tablespoons honey
• 1 ½ tablespoons white vinegar
• 1 small shallot, minced
• 2 cloves minced garlic
• 2 tablespoons fresh chopped parsley
• Salt and pepper to taste
• Crushed red pepper
• ½ cup hummus
• 2 Schär Pizza Crusts
• 3-4 ounces diced chorizo
• 1 cup shredded Manchego cheese

Instructions: 

1. Preheat the oven to 500°F.
2. In a mixing bowl, combine the tomatoes, olive oil, honey, vinegar, shallot, garlic, and parsley.
3. Season with salt, pepper, and crushed red pepper to taste.
4. Spread the hummus in an even layer on the Schär Pizza Crusts.
5. Sprinkle the chorizo and Manchego over the hummus and bake for 4-6 minutes until the cheese is melted.
6. Top with the tomato mixture then slice to serve.

4. Cucumber Feta Crispbread Bites

Servings: 6-8

Ingredients: 

• 1 large seedless cucumber
• 1 ripe avocado, peeled and pitted
• 1 medium shallot
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 cloves minced garlic
• Salt and pepper
• ¼ cup crumbled feta cheese
• 2 tablespoons fresh chopped dill
• 1 box Schär Crispbread

Instructions: 

1. Finely dice the cucumber, avocado, and shallot and place in a mixing bowl.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, salt and pepper.
3. Add the feta cheese and dill to the cucumber mixture then toss with the dressing.
4. Spoon the salad onto Schär Crispbread just before serving.

5. Espinacas con Garbanzos

Servings: 4-6

Ingredients: 

• 1 pound fresh spinach, stems removed
• 3 tablespoons olive oil
• ½ small white onion, sliced thin
• 4 cloves garlic, sliced thin
• 1 slice stale Schär Artisan Baker White Bread, cubed
• 5 ounces canned chickpeas
• ¼ cup tomato sauce
• 2 tablespoons sherry vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Schär Baguette, sliced and toasted

Instructions: 

1. Bring a pot of salted water to boil then add the spinach.
2. Cook for 3-4 minutes until wilted then drain, reserving 1 cup of cooking liquid. 
3. Heat the oil in a medium skillet over medium heat.
4. Sauté the onions and sliced garlic until browned then remove to a bowl.
5. Reheat the oil and add the bread cubes and cook until crisp and browned then set aside.
6. Drain the chickpeas, reserving the liquid.
7. Add the bread, onion, and garlic to a food processor with 2 tablespoons each of the spinach water and chickpea liquid.
8. Blend into a smooth paste then pour into a saucepan.
9. Add the spinach, chickpeas, tomato sauce, sherry vinegar, paprika, and cumin.
10. Simmer on medium-low heat for 4-6 minutes until heated through, adding a little spinach water if it’s too dry.
11. Serve small portions with a slice of toasted gluten-free baguette. 

6. Bacon Jam Crostini

Servings: 8-10

Ingredients: 

• 1 Schär Baguette
• ¼ cup olive oil 
• Sea salt
• 4 ounces cream cheese, softened
• 4 ounces mascarpone, softened
• 1 teaspoon fresh lemon juice
• 1 teaspoon honey
• 1-2 cups bacon jam

Instructions: 

1. Preheat the oven to 350°F and slice the baguette in ¼-inch slices.
2. Brush both sides of each slice with olive oil and arrange in a single layer on a parchment-lined baking sheet.
3. Sprinkle with sea salt then bake for 7-9 minutes, flipping halfway through, until toasted and browned.
4. Remove the crostini to a cooling rack while you prepare the topping.
5. Stir together the cream cheese, mascarpone, lemon juice, and honey until smooth.
6. Spread a teaspoon or two of the mixture on each slice of crostini.
7. Top each slice with a spoonful of bacon jam to serve.

Looking for more gluten-free appetizer ideas? 

Check out the selection on the Schär blog where you’ll find everything from pull-apart pizza bread to savory salmon cakes.