Tag Archives: Appetizers

Crostini with Sundried Tomatoes and Bacon, Gluten & Dairy Free

This Crostini is restaurant quality and a feast for the mouth and eyes!

There is a wonderful combination of savory flavors that go so well together, and the dairy free chive cream cheese is perfect and delicious, and holds all the toppings on.

I used a gluten free bread from my favorite gluten free bakery in Traverse City, Michigan. BTW, they do ship. But, you can use any bread of your choice. Pick one you really love.

Here’s my recipe for delicious, beautiful, and mouth watering Crostini. It makes a wonderful appetizer, or serve it with your meal, a salad, or as a snack. If you are having a party, this is a winner!

This recipe serves two, but you can easily double or triple the recipe.

Crostini with Sundried Tomatoes and Bacon


2 Slices of your favorite bread (I used Third Coast Bakery G/F Heavenly Bread)

Kite Hill Chive Cream Cheese (it’s dairy free)

Ghee or Olive Oil for dairy free (the ghee adds wonderful flavor)

Oil Packed Sundried Tomatoes (2 chopped)

Fresh Basil (Chopped. Use the amount you want. I used a couple tablespoons)

Dried Dill (a pinch)

2 Slices of cooked bacon (crumbled)

1 or 2 Sliced Scallions


Set your oven to broil.

Spread two bread slices with ghee or olive oil, then broil in your oven until golden brown.

Remove your bread from the oven and let sit while you chop your sundried tomatoes, bacon, basil and scallions. This will allow it to cool a bit.

Cut each piece of broiled bread in half on a diagonal. Spread the Kite Hill cream cheese onto your broiled bread generously. Place the four triangles of crostini onto a serving plate and top each with equal amounts of sundried tomato, dill, bacon, basil and scallions.

Serve immediately.

Serves 2

Beef Liver Pate

Is liver my favorite? No. But the benefits of grass fed liver cannot be ignored, and my favorite way to eat it is a pate, which is quite delicious. Those who try it unknowingly, for instance on a platter of cheese, crackers and dips, have been known to say “Mmmm! What is this?” Yes, it’s perfectly true!

I remember a similar experience with squash substituted for pumpkin in pie. When I was a child, we would play with our neighbors outdoors almost daily all Summer long. One of my friends swore up and down that he thought squash was disgusting and never to be touched with a ten foot pole! Until one day he tried My Mother’s “pumpkin” pie which she had made with winter squash from our garden. He said “Man, this is the best pumpkin pie I have ever had!” I couldn’t wait to tell him, with relish, that it was squash! Beef liver is a nutritional powerhouse packed with vitamins. It is a powerful superfood and has been included in traditional diets for thousands of years. Liver is the best source of B12. It is also high in active Vitamin A (retinol) that our bodies don’t have to convert like we do plant based Vitamin A (carotenoids). Liver is also high in Iron, B6, Folate, Biotin, and small amounts of copper, chromium and selenium.

I have flavored this pate with herbs, spices and aged balsamic. It is anything but plain. I used US Wellness Meats Grass Fed Beef Liver in this recipe. You can also find good grass fed beef liver locally at Farm Markets or from your local Farmer.

Beef Liver Pate

Beef Liver Pate

Ingredients: 1 lb. of Grass Fed Beef Liver, sliced

2 Cups of Chopped Red Onion

1/4 Cup of Aged Balsamic Vinegar

2 Tablespoons of Olive Oil

1 Tablespoon of Dried Rosemary

1 Tablespoon of Dried Marjoram

1 Tablespoon of Dried Thyme

1 Tablespoon of Turmeric Powder

1 Tablespoon of Apple Cider Vinegar

1/2 Teaspoon of Garlic Powder

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Dried Lemon Peel

Directions: In 1 Tablespoon of Olive Oil, Sautee the Beef Liver sprinkled with 1/2 teaspoon of sea salt over medium high heat.  Cook on one side for five minutes, then flip the liver and cook on the other side until it is cooked through.

Remove the liver from the pan and set aside. Add the other tablespoon of olive oil to the pan and the chopped red onion. Cook until tender. Sprinkle the rosemary, marjoram, thyme, garlic powder, turmeric, and lemon peel over the onions. Then, cook, stirring until the herbs, spices and onions are fragrant. Add the apple cider vinegar to the pan and deglaze, scraping all the brown bits off the bottom. Add the 1/4 cup of aged balsamic and stir and cook for 30 seconds.

In a food processor, add the cooked liver and the onion mixture. Process until you have a smooth spread, being sure to scrape down the sides a few times. Put your pate in a pretty serving dish, and refrigerate until thoroughly chilled. Before serving, add a pretty spring of fresh herbs to the top like parsley or basil.

Nutrient Dense Superfood, Beef Liver Pate


Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

The crunch of walnut pieces and the flavor of dill and chives makes this a perfect cracker for snacking. I especially like dill in summer, and it is so good in these crackers! It reminds me of working in the garden as a child and smelling the fresh dill on the breeze and feeling the warm sun on my body. These crackers are a fantastic addition to an appetizer spread, and I also like to mound a bunch of dinner leftovers on them for a quick snack. Who doesn’t love a quick, healthy snack? Prepared in advance, these will keep in the freezer for a month.

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers


1 Cup Superfine Almond Flour**

1/2 Cup Raw Walnuts, Chopped into Medium Pieces

2 Flax Eggs (see instructions below)

2 Tablespoons Fresh Dill, Minced (can substitute 2 Teaspoons of Dried Dill)

2 Tablespoons Fresh Chives, Minced (can substitute 2 Teaspoons of Dried Chives)

1 Teaspoon Honey

1/4 Teaspoon Pink Himalayan Salt or Sea Salt**

* Making an egg substitute with ground Flax Seed is easy! Take one Tablespoon of ground Flax Seed and whisk it with 3 Tablespoons of water in a small bowl and let sit for 15 minutes until it becomes a gel like consistency. In this recipe I have used two Flax Eggs, so you would take 2 Tablespoons of Ground Flax Seed and 6 Tablespoons of water, whisk it all together and let sit for 15 minutes while you prepare the rest of the cracker ingredients.

**See In My Pantry for Product Resources


Preheat the oven to 325º degrees, and line a baking sheet with parchment paper.

In a medium bowl, add your almond flour, dill, chives and salt. After your flax eggs are ready, whisk in the honey. Then, add the liquid to the flour mixture and whisk with a fork until well combined. Add in the chopped walnuts last, and incorporate into the dough.

Place the dough between two sheets of parchment and roll out with a rolling pin to 1/4″ inch thickness. Remove the top parchment sheet used for rolling, and put the rolled cracker dough with the bottom parchment on the cookie sheet. Place in the oven and bake for 15 to 20 minutes until golden brown and crunchy. Keep a close eye on them the last five minutes to prevent over browning. Cool on a wire rack, and then break them into whatever sized pieces you like!

These are delicious served with my Roasted Eggplant and Red Pepper Tapenade Recipe or Dairy Free Fresh Basil Pesto. If you would like more appetizer ideas, go to Kelly Bejelly’s post on her blog, A Girl Worth Saving, and check out her 35 Paleo Appetizers post here!

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Eat Your Nutrients!

Eat Your Nutrients!

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