Recipe: Yummy Vickys Ghastly 'Ghostinis' with Bloody Tapenade

Vickys Ghastly 'Ghostinis' with Bloody Tapenade. Serve with the ghostinis on the side plus additional grissini breadsticks and/or flatbread crackers. The ghost-shaped crostini--ghostinis--make as eerie accompaniment to this tomato-ey tapenade. But even without its ghostly companions, it's still a hit.

But even without the ghostly companions, it's still a hit. Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a crunchy arugula-and-radish tapenade. Top with the radishes and arugula tapenade. You can have Vickys Ghastly 'Ghostinis' with Bloody Tapenade using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys Ghastly 'Ghostinis' with Bloody Tapenade

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

This is a simple, all-year tapenade that works great for dinner parties. The trick in preparing the recipe is to constantly monitoring the taste before adding more of any I usually serve the tapenade plated with burrata on toasted crostini as well as alongside slices of red pepper for anyone gluten-free. How to Make Tapenade: Tapenade is simple, and its deliciousness depends quite a bit on the quality of the ingredients you use, so keep that in mind. This is not the time where I use the cheap olives that come in a can.

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.

For this recipe, you need quality olives, parsley, extra virgin olive oil, fresh garlic. I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York. Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original It's made with equal parts olive, caper, and briny fish, like anchovies and oil-packed tuna—hence the fact that tapenade takes its name from capers (tapeno. I agree that the general public might not choose to test a bowl of black mushy stuff.

Tweet

Subscribe to receive free email updates: