Gluten Free Appetizers: Vegetable and Egg Canapes for Easter

Ingredients:

• 4 cherry tomatoes (smallest you can find), sliced in half
• Olive oil, enough to coat tomatoes
• Salt, to taste
• 4 extra large eggs, cold
• 1 medium to large cucumber, with or without skin (or sliced gluten-free pickles)
• 1/2 cup gluten free thousand island dressing*
• 1/2 cup mayonnaise
• White pepper, to taste
• Serve immediately, or cover and refrigerate.

Instructions:

1. If you chose to roast the tomatoes, preheat the oven to 400°F. In a small bowl, toss cherry tomato slices in a little oil, ans season with salt.
2. Add tomatoes, flat side down, to a baking sheet, and bake for 5 - 10 minutes, longer for softer tomatoes.
3. Remove from oven and set aside to use as garnish for canapes.
4. Add eggs to a large pot and bring to a boil.
5. Reduce heat to a medium-high and cook for 12 to 15 minutes.**
6. While the eggs are cooking, prepare a bowl of cold water in which to soak the eggs.
7. Drain water from pot and transfer to the prepared bowl of water and allow to rest until cold.
8. Remove shells from eggs, discard shells, rinse off eggs, and set them in the refrigerator.
9. Slice the cucumber and arrange on a serving platter.
10. Slice the eggs using an egg slicer, if you have one. Otherwise, use a sharp knife.
11. Remove the cooked yolks and add it to a bowl.
12. Using the large center slices from each egg, add them to the top of the cucumber slices.
13. Using a pastry cutter or two knives, (or one long knife), cut the egg yolks into small pieces.
14. Pour enough thousand island dressing into the chopped egg yolks to make a thick paste.
15. Add a bit of this mixture to the center of the egg white.
16. Top with mayonnaise to which you can also whisk in a bit of white pepper, if desired.

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