Recipe: Tasty Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Vickys Ghastly 'Ghostinis' with Bloody Tapenade.

You can have Vickys Ghastly 'Ghostinis' with Bloody Tapenade using 16 ingredients and 6 steps. Here is how you cook it.

You need 1 loaf of of bread, around 800g, thickly sliced, around 16 slices (free-from bread recipes in my profile).
Prepare 20 ml of olive oil or as required.
It's 1/2 tsp of black pepper, divided.
You need 1/4 tsp of salt.
It's 200 grams of roasted red peppers drained weight from a jar.
Prepare 100 grams of sundried tomatoes (in oil but drained weight).
It's 1 tbsp of oil from sundried tomato jar.
It's 50 grams of kalamata olives, pitted.
Prepare 1 clove of garlic, minced.
It's 2 tbsp of capers in brine, drained.
You need 2 tbsp of water.
It's 1 tbsp of lemon juice.
Prepare 1 tbsp of olive oil.
You need 1 tsp of balsamic vinegar.
It's 10 grams of fresh parsley.
Prepare 1 of halloween shaped cookie cutters.

Preheat the oven to gas 6 / 200C / 400°F.
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.
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.
Combine the peppers, olives, sundried tomatoes and flavoured oil, capers, parsley, water, vinegar and remaining 1/4 tsp pepper in a blender.
Process smooth then pulse in the lemon juice. Add extra oil to get the consistency you prefer and season to taste.
Serve the ghostinis with the tapenade and extra breadsticks (gluten-free vegan recipe in my profile) and crackers if desired.