Recipe: Yummy Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Vickys Ghastly 'Ghostinis' with Bloody Tapenade. Great recipe for Vickys Ghastly 'Ghostinis' with Bloody Tapenade. Just a cute idea, you can serve with any dip or spread.. Serve the ghostinis with the tapenade and extra breadsticks (gluten-free vegan recipe in my profile) and crackers if desired.

It's […] Vickys Ghastly 'Ghostinis' with Bloody Tapenade. Here is how you achieve it. With a ghost or other halloween shaped cookie cutter, cut shapes from each slice of bread. You can cook Vickys Ghastly 'Ghostinis' with Bloody Tapenade using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Ghastly 'Ghostinis' with Bloody Tapenade

1. Prepare of of bread, around 800g, thickly sliced, around 16 slices (free-from bread recipes in my profile).
2. You need of olive oil or as required.
3. You need of black pepper, divided.
4. You need of salt.
5. You need of roasted red peppers drained weight from a jar.
6. Prepare of sundried tomatoes (in oil but drained weight).
7. You need of oil from sundried tomato jar.
8. It's of kalamata olives, pitted.
9. It's of garlic, minced.
10. It's of capers in brine, drained.
11. Prepare of water.
12. It's of lemon juice.
13. It's of olive oil.
14. It's of balsamic vinegar.
15. You need of fresh parsley.
16. Prepare of halloween shaped cookie cutters.

Keep the bread scraps for another use. How to Cook Perfect Vickys Ghastly 'Ghostinis' with Bloody Tapenade. Vickys Ghastly 'Ghostinis' with Bloody Tapenade. The ghost-shaped crostini--ghostinis--make as eerie accompaniment to this tom.

Vickys Ghastly 'Ghostinis' with Bloody Tapenade step by step

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.

Tapenade. fat olives, garlic, Juice of one lime, finger chilli, olive oil, herbes de Provence, Salt and pepper Ghostinis with Bloody Murder Sundried Tomato Tapenade. The ghost-shaped crostini — ghostinis — make an eerie accompaniment to this tomato tapenade. But even without its ghostly companions, it. Today, we're going to prepare a special dish, protein banana smoothie. It is one of my favorites food recipes.