Thanks to Allergic Living for a wonderful charcuterie board that is safe for

the allergy population and delicious for all!! The eggplant dish –

carponata looks delicious!

Allergic Living

Allergic Living’s Allergy-Friendly Charcuterie Board

Recipe By: Christina Frantzis

Charcuterie boards are a popular food trend, offering great artisanal taste and visual appeal. But these boards often brim with allergenic cheeses and nuts, alongside cured meats made with fillers. Never fear – we’ve created the Top 8-free board, with a wonderful Caponata Crostini (eggplant dish) as its centerpiece.

The Allergic Living charcuterie board, which serves 6, is simple, elegant and guaranteed to wow. See the elements under “ingredients,” followed by the eggplant dish’s ingredients.

Caponata Crostini
Gluten-free, garlic-scented crostini makes a tasty base for our quick, but flavorful eggplant caponata.
Makes: 20 pieces
Free of: gluten and all top allergens

Photo: Andrew Grinton; food styling: Christina Frantzis


Charcuterie Board Elements

  • Allergy-friendly, gluten-free salamis and cured meats, such as Fratelli Beretta
  • 1 recipe Caponata Crostini
  • 2 kinds of olives
  • 1 cup pickled vegetables, such as green beans, asparagus, and gherkins
  • 1 cup (250 mL) dried fruit, such as apricots or figs
  • 1 bunch red grapes
  • 2 pears, cored and sliced
  • 1 cup (250 mL) pumpkin seeds


  • 2 tbsp canola oil
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 1 garlic clove, minced
  • 1 tsp salt
  • 2 tbsp white wine
  • 1/2 cup (120 mL) tomato passata (See Recipe Tips)
  • 1 cup (250 mL) allergy-friendly vegetable broth
  • 1 yellow bell pepper, sliced
  • 1 tsp red wine vinegar
  • 1/4 cup (60 mL) flat leaf parsley, chopped
  • 3 tbsp capers, roughly chopped


  • 1 gluten-free baguette, sliced diagonally into 1/2-inch pieces
  • 1/4 cup olive oil
  • 1 garlic clove, peeled

Recipe Tips

Passata is the Italian term for raw, strained and crushed tomatoes. There are brands available at many grocers, or you may puree canned tomatoes in a food processor and then strain