Vickys Ghastly 'Ghostinis' with Bloody Tapenade

• 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

1. Preheat the oven to gas 6 / 200C / 400F
2. With a ghost or other halloween shaped cookie cutter, cut shapes from each slice of bread.
3. You should get at least 2 from each slice.
4. I used a 2.5 inch cutters.
5. Keep the bread scraps for another use
6. 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
7. Combine the peppers, olives, sundried tomatoes and flavoured oil, capers, parsley, water, vinegar and remaining 1/4 tsp pepper in a blender
8. Process smooth then pulse in the lemon juice.
9. Add extra oil to get the consistency you prefer and season to taste
10. Serve the ghostinis with the tapenade and extra breadsticks (gluten-free vegan recipe in my profile) and crackers if desired

bread, olive oil, black pepper, salt, red peppers, tomatoes, tomato, kalamata olives, clove garlic, capers, water, lemon juice, olive oil, balsamic vinegar, parsley, cutters

Taken from cookpad.com/us/recipes/340760-vickys-ghastly-ghostinis-with-bloody-tapenade (may not work)