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Vickys Ghastly 'ghostinis' With Bloody Tapenade Recipe

Vickys Ghastly 'Ghostinis' with Bloody Tapenade Recipe
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Cooking Time : 20 minutes
Serving : 8
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Prepare the ingredients before making Vickys Ghastly 'Ghostinis' with Bloody Tapenade in your home. Then, follow these steps below to serve Vickys Ghastly 'Ghostinis' with Bloody Tapenade for your family or friends.

Ingredients: Vickys Ghastly 'Ghostinis' with Bloody Tapenade

  • 1 loaf of bread, around 800g, thickly sliced, around 16 slices (free-from bread recipes in my profile)
  • 20 ml olive oil or as required
  • 1/2 tsp black pepper, divided
  • 1/4 tsp salt
  • 200 grams roasted red peppers drained weight from a jar
  • 100 grams sundried tomatoes (in oil but drained weight)
  • 1 tbsp oil from sundried tomato jar
  • 50 grams kalamata olives, pitted
  • 1 clove garlic, minced
  • 2 tbsp capers in brine, drained
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 10 grams fresh parsley
  • 1 halloween shaped cookie cutters

How to Make Vickys Ghastly 'Ghostinis' with Bloody Tapenade

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Ghastly 'Ghostinis' with Bloody Tapenade in your home by yourself.

    Step 1
  • Preheat the oven to gas 6 / 200C / 400°F
  • Step 2
  • With a ghost or other halloween shaped cookie cutter, cut shapes from each slice of bread. You should get at least 2 from each slice. I used a 2.5 inch cutters. Keep the bread scraps for another use
  • Step 3
  • Place the shapes on a baking sheet, brush with a little of the olive oil, sprinkle with the salt and 1/4tsp of the pepper and toast for 12 minutes or until golden, turning halfway though
  • Step 4
  • Combine the peppers, olives, sundried tomatoes and flavoured oil, capers, parsley, water, vinegar and remaining 1/4 tsp pepper in a blender
  • Step 5
  • Process smooth then pulse in the lemon juice. Add extra oil to get the consistency you prefer and season to taste
  • Step 6
  • Serve the ghostinis with the tapenade and extra breadsticks (gluten-free vegan recipe in my profile) and crackers if desired
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