Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Name: Vickys Ghastly 'Ghostinis' with Bloody Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to gas 6 / 200C / 400F
2
With a ghost or other halloween shaped cookie cutter, cut shapes from each slice of bread.
3
You should get at least 2 from each slice.
4
I used a 2.5 inch cutters.
5
Keep the bread scraps for another use
6
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
7
Combine the peppers, olives, sundried tomatoes and flavoured oil, capers, parsley, water, vinegar and remaining 1/4 tsp pepper in a blender
8
Process smooth then pulse in the lemon juice.
9
Add extra oil to get the consistency you prefer and season to taste
10
Serve the ghostinis with the tapenade and extra breadsticks (gluten-free vegan recipe in my profile) and crackers if desired

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Vickys Ghastly 'Ghostinis' with Bloody Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!