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 Oil Hummus

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