Appetizers

Chili Oil Bruschetta

Ingredients: 

  • 1 large baguette 
  • 6 Roma tomatoes, diced
  • ⅓ cup basil leaves
  • 4 garlic cloves
  • 2 tablespoons WGF chili oil
  • Salt/Pepper to taste

Directions: 

  1. Preheat oven to 400 degrees F
  2. In a medium bowl, combine diced tomatoes, chiffonade basil leaves, finely minced garlic cloves, WGF chili oil, and salt/pepper to taste 
  3. Allow mixture to marinate for 15-30 minutes for best flavor 
  4. Meanwhile, cut baguette into ½” thick slices, cutting diagonally. Arrange on a prepared baking sheet and cook until golden brown (~4-6 minutes) 
  5. Allow bread to cool for a few minutes before spooning a generous amount of tomato mixture onto each baguette slice 
  6. Drizzle with more WGF chili oil and enjoy!

Chili Oil Cream Cheese Wontons

Ingredients: 

  • 24 wonton wrappers
  • 8 oz. cream cheese softened
  • ½ teaspoon onion powder 
  • 1 tablespoon WGF chili oil 
  • 2 teaspoons chives (optional) 
  • Salt/pepper to taste 
  • 1 egg beaten  
  • Oil for frying

Directions: 

  1. In a bowl, mix together the cream cheese, onion powder, WGF chili oil, chives (optional), & salt/pepper until well combined
  2. Place a wonton wrapper flat on a table and drop a spoonful of the cream cheese mixture into the center
  3. Brush all 4 edges of wonton with egg wash and bring together 2 opposite corners in the middle of the wonton and pinch. Repeat on the other 2 corners so a package shape is formed 
  4. Repeat until remaining wonton wrappers are filled 
  5. In a deep pan, heat 4 inches of oil  to 350 degrees F
  6. Fry 5-6 wontons at a time. Turn as needed until it is evenly golden brown. This should take ~3-5 minutes
  7. Drain cooked wontons on paper towel and repeat frying the remainder 
  8. Serve immediately with more WGF chili oil

Whipped Feta & Chili OilHummus

Ingredients: 

Hummus

  • 2 cups canned chickpeas 
  • 3 cloves garlic 
  • 2 tablespoons chickpea liquid 
  • ¼ cup tahini
  • ¼ cup lemon juice 
  • ½ teaspoon salt 

Whipped Feta & Chili Oil Serving

  • 4 ounces feta cheese 
  • 1-2 tablespoons heavy cream 
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice 
  • 2 tablespoons WGF chili oil

Directions: 

  1. In a food processor, add garlic and blend until minced
  2. Add the remaining ingredients for the hummus and blend until smooth
  3. Transfer into a serving bowl
  4. Now that the food processor is empty, create the whipped feta topping by combining the feta cheese, 1 tablespoon heavy cream, olive oil, and lemon juice. 
  5. Blend until smooth and airy. If it is too thick, add the remaining 1 tablespoon heavy cream
  6. Spread the whipped feta mixture over the hummus 
  7. Drizzle with 2 tablespoons WGF chili oil and enjoy!

Chili Oil Pumpkin Seeds

Ingredients: 

  • 1 cup pumpkin seeds
  • 1 tablespoon WGF chili oil 
  • Salt to taste

Directions: 

  1. Preheat oven to 375 degrees F
  2. In a bowl, combine pumpkin seeds and WGF chili oil and stir until evenly coated 
  3. Transfer the seeds to a baking sheet and roast for 20-30 minutes or until lightly browned and crispy 
  4. Make sure to occasionally stir the seeds so they don’t burn 
  5. Sprinkle with salt and let cool for a few minutes before enjoying