Ghostinis with Bloody Murder Sundried Tomato Tapenade

1. 1

   Preheat the oven to 400 degrees F. Trim the hard crusts from both ends of the loaf of bread.

2. 2

   Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices.

3. 3

   Using the cookie cutter, cut 1 to 2 ghosts from each slice of bread, depending on the size.

4. 4

   Reserve the scraps for making fresh breadcrumbs, stuffing or bread pudding.

5. 5

   Lay the ghosts on a rimmed baking sheet and lightly brush with 1 tablespoon of the olive oil.

6. 6

   Season all the slices with 1/4 teaspoon salt and 1/4 teaspoon pepper.

7. 7

   Bake in the oven until toasted, flipping halfway, 10 to 12 minutes.

8. 8

   Set aside to cool.

9. 9

   While the bread toasts, put the olives, parsley, sundried tomatoes, flavored oil, capers, remaining 1/4 cup olive oil, 2 tablespoons water and 1/4 teaspoon pepper in the bowl of a food processor.

10. 10

    Pulse until chunky and then process until mostly smooth.

11. 11

    Add the lemon juice and pulse a few times to incorporate.

12. 12

    Serve with the ghostinis on the side plus additional grissini breadsticks and/or flatbread crackers.

* Per serving · 4 servings · Values may vary.