Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Name: Vickys Ghastly 'Ghostinis' with Bloody Tapenade
Total time: 1200 s
Yield: 8 servings
Cuisine: American
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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Just a cute idea, you can serve with any dip or spread

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Just a cute idea, you can serve with any dip or spread

Saved

Ingredients

20 mins

8 servings

1 loafof bread, around 800g, thickly sliced, around 16 slices (free-from bread recipes in my profile)
20 mlolive oil or as required
1/2 tspblack pepper, divided
1/4 tspsalt
200 gramsroasted red peppers drained weight from a jar
100 gramssundried tomatoes (in oil but drained weight)
1 tbspoil from sundried tomato jar
50 gramskalamata olives, pitted
1 clovegarlic, minced
2 tbspcapers in brine, drained
2 tbspwater
1 tbsplemon juice
1 tbspolive oil
1 tspbalsamic vinegar
10 gramsfresh parsley
1halloween shaped cookie cutters

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Steps

20 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 01, 2013 23:52

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!