How to Prepare Ultimate Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys ghastly 'ghostinis' with bloody tapenade. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Ghastly 'Ghostinis' with Bloody Tapenade is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys Ghastly 'Ghostinis' with Bloody Tapenade is something which I have loved my entire life.

To get started with this particular recipe, we have to 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 that.

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

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