How to Cook Appetizing Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Vickys Ghastly 'Ghostinis' with Bloody Tapenade. The ghost-shaped crostini--ghostinis--make as eerie accompaniment to this tomato-ey tapenade. But even without its ghostly companions, it's still a hit. Directions for: Ghostinis with Bloody Murder Sundried Tomato Tapenade.

But even without its ghostly companions, it's still a hit. Serve with the ghostinis on the side plus additional grissini breadsticks and/or flatbread crackers. The ghost-shaped crostini — ghostinis — make an eerie accompaniment to this tomatoey tapenade. You can have Vickys Ghastly 'Ghostinis' with Bloody Tapenade using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys Ghastly 'Ghostinis' with Bloody Tapenade

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

But even without the ghostly companions, it's still a hit. How to Make Tapenade: Tapenade is simple, and its deliciousness depends quite a bit on the quality of the ingredients you use, so keep that in mind. This is not the time where I use the cheap olives that come in a can. For this recipe, you need quality olives, parsley, extra virgin olive oil, fresh garlic.

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.

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a crunchy arugula-and-radish tapenade. Top with the radishes and arugula tapenade. Fortunately, this recipe has a little fun with them, smearing them, once browned, with a olive-pistachio-lemon zest and garlic tapenade that you can whiz up Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Make your Halloween party extra spooky, and delicious, with bloody truffles, candy corn popcorn balls, and so much more. Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish!

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