You may also like
Categories:
Bread olive oil black pepper salt red peppers tomatoes tomato kalamata olives clove garlic capers water lemon juice olive oil balsamic vinegar parsley cutters
Viewed: 40 - Published at: a year agoIngredients
- 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
Method
- Preheat the oven to gas 6 / 200C / 400F
- 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
