My New Favorite Appetizer: Tuna Tapenade

Truth be told, I hate making appetizers.
Too many little things.
Sometimes a nice dip works fine. And you can always fall back on gaucamole.

But the day always comes when someone asks you to bring an appetizer to a last minute get-together that includes several Italian guests who are used to something a bit more sophisticated.

Once again, thank you Barefoot Contessa, from the bottom of my lazy heart.
Chances are good you'll have many of the ingredients at home already. Canned or jarred Italian tuna in olive oil is an excellent thing to keep in your pantry. (So is Chicken of the Sea, but that probably wouldn't work as well here.)
You could run out and get the baguette to make crostini. Or you can serve the tapenade with crackers. Nothing wrong with that.
I love that there was no actual cooking involved. Just press "pulse" on the food processor and you'll have an appetizer that will make you look all fancy with a European flair.

Tuna Tapenade Crostini
Barefoot Contessa


10-12 oz. Italian tuna, packed in olive oil

2 tsps. anchovy paste

1 tsp. fresh thyme leaves

2 Tbsps. chopped fresh parsley, plus more for garnish

1 Tbsp. grated lemon zest

2 tsps. minced garlic (about 2 cloves)

3 Tbsps. freshly squeezed lemon juice

3 Tbsps. extra-virgin olive oil, plus more for brushing on bread

1/3 cup mascarpone cheese

1/4 cup pitted Kalamata olives

1 Tbsp. capers, drained

salt and pepper to taste

1 French baguette, sliced

Drain all but a tablespoon of olive oil from tuna and flake the fish into food processor fitted with a steel blade. Add anchovy paste, thyme, parsley, lemon zest and garlic. Pulse a few times to mix. Add the lemon juice, 3 tablespoons olive oil, and mascarpone. Process until almost smooth.
Add the olives, capers, salt and pepper and pulse just to incorporate.
Transfer the mixture to a bowl and refrigerate for at least an hour.

Meanwhile, brush the bread slices lightly with olive oil. Arrange on a baking sheet and bake 6-8 minutes at 375 degrees, or until lightly browned. Bread can also be lightly grilled. (Or use crackers.)
Mound the tapenade on each toast, garnish with parsley sprig and serve.

Makes approx. 36 pieces

A Weirdly Addictive Appetizer

I remember my first ever book group meeting, almost twenty years ago.

We were new to town and, appropriately, had joined the Newcomers Club. The notice came announcing that the Newcomers Book Group would be reading Cold Sassy Tree by Olive Ann Burns.

It’s not a book I would have read on my own, but isn’t that the point of being in a book group?

I bought the book, read it and showed up at a stranger’s house, not quite sure what to expect.

What I got was a group of women who loved reading as much as I did. A glass of wine. Some good food.

Who could ask for more?

We stayed together long after we were kicked out of Newcomers (they figured we’d been town residents long enough). We enjoyed monthly meetings discussing everything from fiction to families, poetry to politics and more personal topics. There were babies born, houses built, illnesses and celebrations of recovery. There was also the occasional member who moved away.

After twelve years, that member was me.

I’m part of another book group now, and I look forward to meetings. Because now it’s not just snacks and drinks, but a full dinner. This sounds like a lot of work, and it can be.

Or not.

It’s a special treat just to go to dinner at someone else’s house. So whatever is offered is appreciated and feels like a warm welcome.

We had book group at my house this past week. We discussed What is the What by Dave Eggers.

I made a green salad with pears and spiced pecans, maple roasted salmon and a warm quinoa salad with roasted squash and onions.

I also made an appetizer that we used to enjoy often at my “other” book group (thanks Rosemary!). It’s a funny combination of flavors - something you taste and think “ hmmmm...what is that”.

So you take another taste. And then another. It’s weirdly addictive.

You can make this in a small (7”) springform pan, if you have one. If not, it will taste just as good piled into a small bowl.

Hot Pepper Jelly Cheesecake

8 oz. cream cheese, room temperature

1 cup hot pepper jelly, any flavor (I used blueberry/pepper)

2 cloves garlic, chopped

1/4 cup cilantro, chopped

1 1/4 cups sharp cheddar cheese, grated

1/4 cup toasted pine nuts

Spray the bottom and sides of springform pan with cooking spray (unless of course you aren’t using one).

Put cream cheese, 1/2 cup pepper jelly, garlic, cilantro and cheddar in food processor. Blend until well combined.

Spread mixture in prepared pan. Top with remaining pepper jelly, then sprinkle with pine nuts.

Cover and refrigerate at least two hours.

To serve, remove sides of springform pan and place cheesecake on serving dish.

Chicken Satay and Spicy Peanut Dipping Sauce

The invitation says "Bring an appetizer".

Sure, you could get away with a big piece of cheese and a sleeve of crackers. Put some grapes on the plate to make it look pretty. We've all done it and it's a nice appetizer, but not memorable.

Sometimes, the occasion calls for a bit more. Nothing fussy or precious or wrapped in this and rolled in that. Just something that tastes good with a glass of wine and doesn't require you to put that glass down to eat.

I made this chicken satay the other night and it was popular with everyone. It has all the Asian flavors I love and a spicy-sweet dipping sauce. Don't be put off by the long list of ingredients.  If you've ever made my Coconut Curry Chicken Soup , I know you have them in your house already.
Give it a try...so much better than a wedge of cheddar.

Chicken Satay with Peanut Dipping Sauce, adapted from Ellie Krieger


1/2 cup low-sodium chicken stock or broth

1/2 cup light coconut milk

2 Tbsps. soy sauce

1 shallot, sliced

1 clove garlic, chopped

1 1/2 tsps. Thai fish sauce (or 2 additional teaspoons soy sauce)

1 Tbsp. brown sugar

1 Tbsp. lime zest

1 Tbsp. fresh ginger, chopped

1 lb. skinless, boneless chicken breast cutlet (thin), cut into 1" strips

8" bamboo skewers, soaked in water at least 20 mins.*

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Add the chicken strips and marinate for one hour.
Brush a nonstick grill pan with vegetable oil, and heat it on medium-high. While the pan is heating, remove chicken from marinade and thread onto bamboo skewers. Discard marinade.
Grill 3-4 minutes each side, or until meat is cooked through.
(This can also be done on an outdoor grill.)
Garnish skewers with cilantro, chopped peanuts and a lime wedge or two.
Serve with...

Spicy Peanut Dipping Sauce


1/2 cup natural creamy peanut butter

1/4 cup lite coconut milk

3 Tbsps. soy sauce

1 1/2 Tbsps. brown sugar

1 1/2 Tbsps. fresh ginger, minced

2 Tbsps. lime juice

1 tsp. garlic, minced

1/2 to 1 tsp. chili flakes, or to taste

1 tsp. red curry paste

1 shallot, chopped

Place all ingredients on blender or food processor and blend until smooth.
This can be made a day or two ahead of time.

*When I began making these I thought I had bamboo skewers. Turns out I was wrong. So I cooked the chicken on metal skewers, then removed it and cut it into bite-size pieces. Serve with toothpicks.