Ghostinis With Bloody Murder Sundried Tomato Tapenade
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
51
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Pitted Kalamata Olives1 tbsp
Lemon Juice (fresh)Directions:
1
Special equipment: one 2 1/2- to 3-inch metal ghost-shaped cookie cutter Preheat the oven to 400 degrees F
2
Trim the hard crusts from both ends of the loaf of bread
3
Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices
4
Using the cookie cutter, cut 1 to 2 ghosts from each slice of bread, depending on the size
5
Reserve the scraps for making fresh breadcrumbs, stuffing or bread pudding
6
Lay the ghosts on a rimmed baking sheet and lightly brush with 1 tablespoon of the olive oil
7
Season all the slices with 1/4 teaspoon salt and 1/4 teaspoon pepper
8
Bake in the oven until toasted, flipping halfway, 10 to 12 minutes
9
Set aside to cool
10
While the bread toasts, put the olives, parsley, sundried tomatoes, flavored oil, capers, remaining 1/4 cup olive oil, 2 tablespoons water and 1/4 teaspoon pepper in the bowl of a food processor
11
Pulse until chunky and then process until mostly smooth
12
Add the lemon juice and pulse a few times to incorporate
13
Serve with the ghostinis on the side plus additional grissini breadsticks and/or flatbread crackers