Appetizers

Tomato Bruschetta

1/4 cup The Enchanted Olive Italian Herb with Garlic olive oil
3 tablespoons chopped basil
2-3 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced or 2 cans of diced tomatoes
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread
The Enchanted Olive 25 Star Balsamic Vinegar for drizzling

In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture and drizzle with 25 Star Balsamic Vinegar. Serve immediately.

Olive Oil and Balsamic Vinegar Bread Dip

1/2 cup The Enchanted Olive Koroneiki EVOO
4-5 cloves garlic, crushed and minced
2 tablespoons The Enchanted Olive Guido's Roasting Mix
1/4 cup fresh parmesan cheese, finely grated
1/4 cup The Enchanted Olive 25 Star Balsamic Vinegar or to taste
fresh ground black pepper to taste
Sliced fresh baguette, for dipping

Pour the olive oil into a small shallow pan. Set over medium-low heat. Add the minced garlic. Leave the oil and garlic over the heat just until it has warmed, (you are not cooking it, just warming) then pour the oil onto a deep plate or wide, shallow bowl. Immediately sprinkle with Guido's Roasting Mix, Parmesan, balsamic vinegar, and black pepper. Serve with hot sliced baguette.

Garlic Parmesan Wings

1/3 cup The Enchanted Olive Garlic in White Balsamic Vinegar
3 tablespoons The Enchanted Olive Italian Herb with Garlic Olive Oil
3 tablespoons The Enchanted Olive Guido’s Roasting Mix
4 pounds Chicken Wings, separated at joints, tips discarded
2 tablespoons fine bread crumbs
1 cup finely grated Parmesan Cheese, divided
3 quarts cold water
Cooking spray

Preheat an oven to 450 degrees. Line a baking sheet with aluminum foil and coat foil with cooking spray. Combine water, vinegar, Guido’s roasting mix in stock pot and bring to a boil. Add chicken wings, return to boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes. Combine olive oil and bread crumbs. Toss to coat. Sprinkle with ½ cup Parmesan cheese. Transfer to baking sheet and sprinkle with remaining ½ cup Parmesan cheese. Bake in preheated oven until browned, 20 to 25 minutes. Can also be cooked in an air fryer.

Chili Lime Texas Caviar (Cowboy Caviar)

15 ounce can black eyed peas/beans rinsed and drained
15 ounce can black beans, rinsed and drained
15 ounce can sweet corn rinsed and drained
1/2 red bell pepper finely diced
1/2 green bell pepper, finely diced
1/2 a red onion, diced
2 cups grape tomatoes, halved (or cherry tomatoes or 2 Roma tomatoes)
2 ripe avocados, diced
⅓ cup Cilantro (or parsley), finely chopped

Chili Lime Dressing:
1/4 cup The Enchanted Olive Habanero or Jalapeno Olive Oil
1/4 cup The Enchanted Olive Lime Jalapeno Balsamic Vinegar
2 tablespoons cilantro, (freshly chopped)
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chilli flakes, adjust to your preference of spice
1/2 teaspoon ground Cumin
1 teaspoon salt

Combine salad ingredients in a large bowl. Mix together to combine. Set aside. Whisk dressing ingredients together in a smaller bowl, until well combined. Pour dressing over salad, stir through, and serve with chips or veggie sticks.

Arugula Pistachio Pesto

2 ounces arugula (about 2 cups)
1 French baguette, toasted and sliced
1/3 cup Garlic EVOO
¼ cup shelled pistachios, lightly toasted
¼ teaspoon red pepper flakes
Sea salt & fresh ground pepper to taste

Place arugula in the bowl of a food processor or blender. Add olive oil, pistachios and red pepper flakes. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container for 1 day. Bring to room temperature before serving. Serve on baguette. Can also use this as a sauce on chicken.