Steps to Make Homemade Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys ghastly 'ghostinis' with bloody tapenade. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Ghastly 'Ghostinis' with Bloody Tapenade is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vickys Ghastly 'Ghostinis' with Bloody Tapenade is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have vickys ghastly 'ghostinis' with bloody tapenade using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Ghastly 'Ghostinis' with Bloody Tapenade:

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

Instructions to make Vickys Ghastly 'Ghostinis' with Bloody Tapenade:

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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