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.

Broccoli Slaw with Cranberry Pear Blood Orange Dressing

2 bags of Broccoli Slaw
1 small bag of dried cranberries
2 medium Granny Smith apples, diced
1 small bag of walnuts
1 small bag of broccoli or 2 bunches
¼ cup The Enchanted Olive Blood Orange Olive Oil
¼ cup The Enchanted Olive Cranberry Pear in White Balsamic Vinegar

Combine all ingredients and toss well. Let sit about 30 minutes and serve.

Strawberry & Balsamic Flatbread

2 Flatbread or 8 round flatbread (can use any style you would like)
8 oz. Brie cheese, rind cut off and cheese thinly sliced
1 ½ cups sliced fresh strawberries
¼ Tsp. lemon zest
1 – 1 ½ cups arugula
4 large basil leaves, thinly sliced
¼ cup crumbled feta, plus more to taste
2 Tbsp The Enchanted Olive Arbosana Olive oil
¼ cup The Enchanted Olive 25 Star Balsamic Vinegar
Kosher salt and fresh ground black pepper to taste

Preheat oven to 425 degrees. Place flatbread on a parchment lined baking sheet. Lightly drizzle with olive oil and spread evenly using a pastry brush. Top with the sliced brie cheese and bake for 9-12 minutes or until the cheese has melted and tender crisp. If you want an extra crispy top, broil for additional 2 minutes. Remove the flatbread from the oven and set aside to cool slightly. Meanwhile, combine strawberries in a small bowl with the lemon zest. Top the flatbread evenly with the strawberries, arugula, and basil leaves. Season with salt and pepper to taste. Lightly drizzle with olive oil (you only want to moisten the arugula so very lightly), then add a drizzle of balsamic glaze, and sprinkle with feta cheese. Cut into pieces and serve immediately.

Fresh Salsa

2 large tomatoes, diced
1/2 small sweet onions, finely chopped
1-3 jalapenos, finely chopped
2 tablespoons cilantro, chopped
1 clove garlic, finely chopped
2 tablespoons lime juice, fresh squeezed
2 teaspoons The Enchanted Olive Jalapeno Olive Oil
3/4 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
Chips, for serving

Combine all the ingredients and chill for 2 hours before serving with chips.