Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Ingredients of Vickys Ghastly 'Ghostinis' with Bloody Tapenade

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

Vickys Ghastly 'Ghostinis' with Bloody Tapenade step by step

1. Preheat the oven to gas 6 / 200C / 400°F.
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.
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.
4. Combine the peppers, olives, sundried tomatoes and flavoured oil, capers, parsley, water, vinegar and remaining 1/4 tsp pepper in a blender.
5. Process smooth then pulse in the lemon juice. Add extra oil to get the consistency you prefer and season to taste.
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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