Practical Way to Serving Tasty Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Hoping to eat Vickys Ghastly 'Ghostinis' with Bloody Tapenade a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with clear ways on producing a Vickys Ghastly 'Ghostinis' with Bloody Tapenade like a famous chef made.

We hope you got benefit from reading it, now let's go back to vickys ghastly 'ghostinis' with bloody tapenade recipe. You can have vickys ghastly 'ghostinis' with bloody tapenade using 16 ingredients and 6 steps. Here is how you do that.

To make an unforgettable Vickys Ghastly 'Ghostinis' with Bloody Tapenade, here are the components needed:

1. Take 1 loaf of of bread, around 800g, thickly sliced, around 16 slices (free-from bread recipes in my profile).
2. Provide 20 ml of olive oil or as required.
3. Take 1/2 tsp of black pepper, divided.
4. Use 1/4 tsp of salt.
5. Take 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. Provide 50 grams of kalamata olives, pitted.
9. Provide 1 clove of garlic, minced.
10. Take 2 tbsp of capers in brine, drained.
11. Prepare 2 tbsp of water.
12. Provide 1 tbsp of lemon juice.
13. Use 1 tbsp of olive oil.
14. Prepare 1 tsp of balsamic vinegar.
15. Provide 10 grams of fresh parsley.
16. Use 1 of halloween shaped cookie cutters.

After readying the ingridients, now you are good to make your appetizing Vickys Ghastly 'Ghostinis' with Bloody Tapenade by following the guidances below:

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.

Recipe : Vickys Ghastly 'Ghostinis' with Bloody Tapenade

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step by step to make Vickys Ghastly 'Ghostinis' with Bloody Tapenade

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