Your Next Must Make Appetizers! From Shalane Flanagan’s  Run Fast, Eat Slow

My Shalane Flanagan Run Fast, Eat Slow love fest continues! It is thanks to this love fest that I can provide your next MUST MAKE appetizers.  I love apps. I could live on apps.  I love getting my group involved in the making of said apps – I think guests have more fun if they get to participate in the creating of the food.  I love that first hour of a party when people are gathering and getting settled in for the evening and the appetizers, and glasses filled with wine, are center stage.

And I love it when my friends LOVE my apps which is exactly what happened over the weekend.  Success!  Shalane gave fair warning that this would be the case and Shalane was right.  One was a delectable little concoction of sweet and savory deliciousness and the other was an eye-catching jolt of healthy goodness.  I might make them again tonight!  Heck, I might make them right now for a snack.  Thank you, Shalane!  Happy App’ing!

Crostini with Chevre, Figs, and Thyme


Serves 5 (I tripled this – they were gone in about 10 minutes)


Baguette cut into thin slices, Olive Oil, garlic clove, 4 ounces of goat cheese, 5 fresh figs (can also use pears), honey for drizzling,  fresh thyme,  coarse sea salt.

  1.  Set the oven to broil with a rack on the upper shelf.
  2. Place the baguette slices on a rimmed baking sheet and drizzle one side generously with oil.   Place under the broiler and toast until lightly browned (about 1 minute).   Remove from the oven, flip each slice, and broil the second side for 30 seconds to 1 minute.
  3. This is where I got my guests involved!   Rub one side of each crostini with the garlic clove and arrange on a platter.   Top with a smear of the goat cheese, a fig (or a pear) slice,  a drizzle of honey  and a sprinkle of thyme and sea salt.

Don’t Get BEET Hummus

Also serves 5.  I doubled this.  This is a breeze to concoct and it is handy to have the ingredients to whip up homemade hummus in a pinch.  Next time I am going to try making the homemade pita chips.


1 can chickpeas, 1 medium beet, 1 clove garlic, 2 tablespoons tahini, 3 tablespoons fresh lemon juice, 1/4 cup extra-virgin olive oil,  3/4 teaspoon fine sea salt,  optional garnishes: chopped cilantro, flaky sea salt, olive oil.

  1.  In a food processor or high-speed blender, combine the chickpeas, beet, garlic, tahini, lemon juice, olive oil, and salt.  Process on high until smooth, stopping as needed to scrape down the sides and underneath the blade with a rubber spatula.
  2. Transfer to a small serving bowl and garnish with chopped cilantro, flaky sea salt, and/or a drizzle of olive oil.  Serve with Pita Chips or cucumbers would be a terrific healthy alternative to the chips.



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