Try these addictive pull-apart slices of toasted gluten free baguettes covered with artichoke hearts, raisins, nuts, and cheese. Call them gluten free artichoke melts or whatever you desire, but don’t call anyone late to the table because they’ll disappear in a flash.
Gluten Free Artichoke Melts
Try these addictive pull-apart slices of toasted gluten free baguettes covered with artichoke hearts, raisins, nuts, and cheese. Call them gluten free artichoke melts or whatever you desire, but don't call anyone late to the table because they'll disappear in a flash.
- 1 bunch fresh garlic roasted (optional)
- 2 tablespoons olive oil
- 1/4 cup golden raisins
- 3 tablespoons white wine (or water)
- 1 loaf gluten free baguette Schar parbaked
- 1 (15 oz) can artichoke hearts in brine
- 1/4 cup walnuts chopped
- 3/4 cup Mozzarella cheese* shredded
- 2 slices Swiss cheese* thinly sliced, cut into shreds
- 3 tablespoons Parmesiano-Reggiano cheese* grated
If using garlic, preheat the oven to 400°F. Slice the top off of a head of garlic, add to a baking sheet or cake pan, and coat with olive oil. Roast until creamy like butter, 35 - 40 minutes. Set aside to cool. Squeeze the garlic out onto a saucer.
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Spread some of the roasted garlic onto each of the slices of bread, if using.
Add the raisins to a heat-proof cup, cover with white wine or water and microwave for 1 minute. Allow to soak for at least 10 minutes or until fully hydrated. Drain and pat dry with paper towels.
Bake one baguette for 4 minutes. Remove from the oven, but leave the oven on. Allow the baguettes to cool. Slice into 1/2-inch slices and arrange on a cool baking sheet; set aside.
Slice off any tough pieces of artichoke leaves and discard. Slice the artichoke hearts into thinner pieces. Add some of the pieces to the top of the bread. Also, add 2 - 3 each raisin and pieces of walnut.
Sprinkle with a little cheese. I like to begin with the Mozzarella and then add some Swiss and top with Parmesan. Then, add additional raisins and walnuts and top with more cheese.
Bake for 7 - 10 minutes or until cheese melts.
Serve immediately or when cheese is cool enough to eat.
Baking Temperature of Schar Parbaked Baguettes:
While the instructions state to bake the bread at 400ºF, I bake mine at 450 so that the crust would be extra crunchy. It makes for cutting the bread a little more difficult, but the bread doesn't have to be perfect. It is smothered in toppings.
*Use dairy-free cheese such as Follow Your Heart or Daiya brands to substitute all cheese. You can also toss the dairy free cheese shreds with 1 to 2 tablespoons of nutirional yeast flakes (Bob's Red Mill is gluten free). I also enjoy adding a little cashew butter to the bread for a slight cheesy flavor.