Appetizers
![](http://weigoodfood.com/cdn/shop/files/Simply-Recipes-Bruschetta-Tomato-Basil-LEAD-3-772fd11de4144552a485af87f7033bf8_c2313aeb-7f70-4b1c-8387-f5d4248f00b0.jpg?v=1708558280&width=1500)
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:
- Preheat oven to 400 degrees F
- In a medium bowl, combine diced tomatoes, chiffonade basil leaves, finely minced garlic cloves, WGF chili oil, and salt/pepper to taste
- Allow mixture to marinate for 15-30 minutes for best flavor
- Meanwhile, cut baguette into ½” thick slices, cutting diagonally. Arrange on a prepared baking sheet and cook until golden brown (~4-6 minutes)
- Allow bread to cool for a few minutes before spooning a generous amount of tomato mixture onto each baguette slice
- Drizzle with more WGF chili oil and enjoy!
![](http://weigoodfood.com/cdn/shop/files/cream-cheese-wontons-1.jpg?v=1707422063&width=1500)
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:
- In a bowl, mix together the cream cheese, onion powder, WGF chili oil, chives (optional), & salt/pepper until well combined
- Place a wonton wrapper flat on a table and drop a spoonful of the cream cheese mixture into the center
- 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
- Repeat until remaining wonton wrappers are filled
- In a deep pan, heat 4 inches of oil to 350 degrees F
- Fry 5-6 wontons at a time. Turn as needed until it is evenly golden brown. This should take ~3-5 minutes
- Drain cooked wontons on paper towel and repeat frying the remainder
- Serve immediately with more WGF chili oil
![](http://weigoodfood.com/cdn/shop/files/hummus-whipped-feta-chili-oil-9-scaled.jpg?v=1707073033&width=1500)
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:
- In a food processor, add garlic and blend until minced
- Add the remaining ingredients for the hummus and blend until smooth
- Transfer into a serving bowl
- 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.
- Blend until smooth and airy. If it is too thick, add the remaining 1 tablespoon heavy cream
- Spread the whipped feta mixture over the hummus
- Drizzle with 2 tablespoons WGF chili oil and enjoy!
![](http://weigoodfood.com/cdn/shop/files/chili-roasted-pumpkin-seeds-3.jpg?v=1707073062&width=1500)
Chili Oil Pumpkin Seeds
Ingredients:
- 1 cup pumpkin seeds
- 1 tablespoon WGF chili oil
- Salt to taste
Directions:
- Preheat oven to 375 degrees F
- In a bowl, combine pumpkin seeds and WGF chili oil and stir until evenly coated
- Transfer the seeds to a baking sheet and roast for 20-30 minutes or until lightly browned and crispy
- Make sure to occasionally stir the seeds so they don’t burn
- Sprinkle with salt and let cool for a few minutes before enjoying