Scenario: It’s Christmas Eve, New Year’s Eve or some other fabulous night (or even Game Day) when friends and family are gathering to celebrate good company – and good food! This year I have been tasked with bringing the appetizer to get us started and my gluten-free Tomato Artichoke Noodle Nests are sure to be picked clean off the serving platter. A twirl of tasty gluten-free pasta held together like little bite-sized artichoke quiches are baked in mini muffin tins and topped with succulent roasted tomatoes.
It’s the perfect pop of pasta that everyone can enjoy as an hors d’oeurvre – and, the leftovers are super tasty for breakfast. Read on to get this gluten-free appetizer recipe:
Small little bites of pasta that you can pick up with your fingers (or a fork if you’re fancy) are the perfect prelude to any meal – or can stand alone at a cocktail party. The trick to making spaghetti nests is to swirl cooked spaghetti noodles (I’e used gluten-free pasta from Tresomega) in lightly oiled mini muffin tins with a fork. A mixture of artichoke spinach dip (so convenient), mozzarella cheese and whisked eggs serves holds everything together while baking – so you can enjoy gluten-free noodles as a finger food, rather than a fork food!
While the noodle nests bake in the oven, grape tomatoes are roasted simultaneously in a rimmed baking pan. I LOVE roasting tomatoes, it magnifies their inherent sweetness and all that is required is drizzling with a bit of melted coconut oil and seasoning with salt. These spaghetti nests are a tasty treat right off the baking sheet and also elevate nearly all recipes from pasta, pizza, salads and more – and of course, make a beautiful topper for my gluten free pasta appetizer recipe.
As I hinted earlier, I used Gluten-Free Organic Quinoa Spaghetti for the “nests” in this recipe and also Organic Virgin Coconut Oil to roast the tomatoes – both are from Tresomega. These award-winning organic and gluten-free products lived up to my alternative pasta pickiness – the taste and texture of the noodles were fantastic (and we all know how weird and gummy some gluten-free noodles can be).
Hope you enjoy this gluten-free appetizer recipe and feel free to learn more about Tresomega Foods at Tresomega.com or on Twitter, Facebook and Pinterest
What are you making as appetizers for your holiday party? Do you have any yummy gluten-free pasta recipes? Would you eat my Tomato Artichoke Noodle Nests for breakfast? Please share in the comments – XOXO, Jennifer
This post is sponsored as part of the Tresomega “Organics For Life” Blogger Recipe Challenge.
- 1 8- ounce package Organic Gluten-free Quinoa Spaghetti
- 2/3 cup spinach artichoke dip refrigerated kind from produce department
- 2 large eggs whisked
- 1/4 cup milk
- ½ teaspoon salt
- ½ cup grated mozzarella cheese
- 2 tablespoons organic coconut oil from Tresomega Nutrition
- 15 grape tomatoes halved
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Prepare quinoa noodles per package instructions. Drain and rinse with cool water.
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Pre heat oven to 350 F degrees.
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In large bowl whisk together dip, eggs, milk and salt. Stir in cheese.
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Add cooled noodles to bowl and stir around to coat in mixture.
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Lightly oil muffin tins with coconut oil.
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Use a fork to pick up a bundle of noodles and twirl around into the muffin tins, repeat for each opening on the muffin pan (makes about 30). Lightly press down each mound with fingers.
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There will be some remaining egg mixture left in bowl after noodles are used – pour a little bit over the top of each noodle nest. Set pans aside.
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Cut grape tomatoes in half, toss with melted coconut oil and season with salt. Place cut side up on rimmed baking sheet.
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Place noodle-filled muffin tins and pan of tomatoes in oven and cook for 20 minutes, or until noodles lightly browning on top and egg mixture is set. Tomatoes should be somewhat shriveled and caramelized.
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Remove nests and tomatoes from oven and let cool in pan for 5 minutes.
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Carefully remove nests from pan, using a knife to gently loosen edges if necessary.
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To serve, top each warm noodle nest with a roasted tomato.