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16 ingredients, 6 steps, cooking Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Good Evening mother, at this time you get make recipe Vickys Ghastly 'Ghostinis' with Bloody Tapenade with 16 ingredients and 6 steps. Next this is how to prepare, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Vickys Ghastly 'Ghostinis' with Bloody Tapenade.

Ingredients for Vickys Ghastly 'Ghostinis' with Bloody Tapenade

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

If all main ingredients Vickys Ghastly 'Ghostinis' with Bloody Tapenade it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Process Cooking 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
   
7. Finish and Enjoy.

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