Bone Cheese and Salsa
1 8oz. package cream cheese
2 cups Zinful Garlic Salsa (Mild or Hot)
assorted crackers and chips for serving
Roll, press and form cream cheese into a bone shape, keep refrigerated until ready to serve. Spoon salsa onto a platter, top with ‘bone’ and arrange chips and crackers around before serving.
Caramel Apple Balsamic Bats
3/4 cup granulated sugar
1/2 cup corn syrup
1 tablespoon water
1/4 cup 4 Leaf Balsamic Vinegar
2 granny smith apples, cored and quartered
8 tablespoons peanut butter
1 tablespoon puffed rice
1 strawberry, cut into wedges
*a few candy eyes
Stir together sugar, corn syrup and water, heat over medium high heat until golden brown and bubbly. Remove from heat and carefully pour in balsamic, stir. Let caramel rest for 1-2 minutes. Cut large slits in the middle of apple wedges (making sure not to go all the way through the apple). Dip apples into caramel to coat, let drain on a lightly greased rack for 10-15 minutes or until caramel has hardened (but still a little tacky). Fill mouth with peanut butter, place 2 puffed rice pieces for teeth and a strawberry wedge for a tongue. Finish off with two eyes on top.
Green Goblin Eggs
8 eggs, hard boiled, peeled and split
2 tablespoons mayonaise
1 tablespoon Gil’s Roasted Garlic Champagne Mustard
2 teaspoon green food coloring
1 tablespoon black flaky sea salt
Remove yolks from split eggs and whisk with mayo, mustard and food coloring. Pipe mixture onto eggs and top with flaky sea salt before serving.
Pepper Popper Mummies
1 8oz package cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup chorizo sausage link, diced
1/2 cup Chardonnay Garlic Stuffed Olives, chopped
8 medium sized fresh jalapeños, cut in half length-wise
1 can crescent roll dough, unrolled and cut into thin strips
*a few candy eyes
Preheat oven to 375°F. Stir together cream cheese, cheddar, chorizo and chopped olives until thoroughly mixed. Stuff halved jalapeños with cream cheese mixture. Wrap with overlapping strips of crescent dough (leaving a little room near the top unwrapped for eyes) and place on a lightly greased baking sheet. Bake for 20-30 minutes or until golden brown. Let rest for 5 minutes and gently press candy eyes into opening.
Cyclops Spicy Pizza Bites
1 can crescent roll dough
1 cup Gil’s Artichoke and Olive Marinara
2 cups shredded mozzarella
8 pepperoni slices
4 each Gil’s Habanero Stuffed Olives, cut in half
Preheat oven to 375°F. Lightly grease a muffin tin and line with crescent roll dough, forming little cups. Evenly distribute marinara sauce and mozzarella to each cup. Cut slits into pepperoni and place in the center of each cup. Top pepperoni with a halved olive. Bake for 25-35 minutes or until crust is golden brown and cheese is bubbly. Let rest for 3 minutes before removing and serving.