Ghostinis with Bloody Murder Sundried Tomato Tapenade

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.]

Total Time:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min

Yield:
8 to 10 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 loaf sourdough bread (about 1 1/4 pounds)
  • 1/4 cup plus 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup pitted kalamata olives
  • 1/2 cup fresh parsley leaves
  • 1/2 cup sundried tomatoes in oil, plus 1 tablespoon flavored oil from the jar
  • 2 tablespoons drained capers in brine
  • 1 tablespoon fresh lemon juice
  • Grissini and/or seeded flatbread crackers, for serving
  • Special Equipment: one 2 1/2- to 3-inch metal ghost-shaped cookie cutter
Directions
  • Preheat the oven to 400 degrees F. Trim the hard crusts from both ends of the loaf of bread. Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices. Using the cookie cutter, cut 1 to 2 ghosts from each slice of bread, depending on the size. Reserve the scraps for making fresh breadcrumbs, stuffing or bread pudding.

  • Lay the ghosts on a rimmed baking sheet and lightly brush with 1 tablespoon of the olive oil. Season all the slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake in the oven until toasted, flipping halfway, 10 to 12 minutes. Set aside to cool.

  • 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. Pulse until chunky and then process until mostly smooth. Add the lemon juice and pulse a few times to incorporate.

  • Serve with the ghostinis on the side plus additional grissini breadsticks and/or flatbread crackers.


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    This recipe is featured in:

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