Ghostinis with Bloody Murder Sundried Tomato Tapenade
- Level: Easy
- Yield: 8 to 10 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 190 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 390 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 1 grams
- Protein
- 5 grams
- Total: 35 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 15 min
Ingredients
1/2 cup fresh parsley leaves
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 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
Directions
Special equipment:
one 2 1/2- to 3-inch metal ghost-shaped cookie cutter- 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.